Preheat oven to 350°F.
Line two 12-cup muffin tins with paper liners.
In a microwave-safe bowl, melt chocolate on high for 1-3 minutes. Remember to stir halfway through cooking.
Set chocolate aside to cool to room temperature for 10 minutes.
In a large bowl, combine flour, baking powder, and salt.
Beat in melted chocolate and vanilla extract.
Add eggs, one at a time, beating well after each addition.
Alternate adding flour mixture and milk in three additions, beating until just combined.
Divide batter between the 24 muffin cups. Bake for around 20 minutes.