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Preheat oven to 350°F.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
In a large bowl, beat the butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
Alternate adding the dry ingredients and milk, mixing just until incorporated.
Scoop the batter into a 6-cup muffin tin lined with paper liners.
Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
Let cool completely.
In a medium bowl, beat the cream cheese until smooth.
Gradually add the powdered sugar and beat until light and fluffy.
Frost the cooled cupcakes with the chocolate cream cheese frosting.