Preheat oven to 320 degrees F (160 degrees C). Grease and line cupcake molds.
Add Brown Sugar (1/2 cup) to Almond Butter (1/3 cup). Mix well for 1-2 minutes to get a creamy mixture.
Add Vanilla Extract (1 teaspoon) and Sour Cream (1/3 cup). Mix to form a smooth batter. Add Vegetable Oil (4 tablespoon).
Sift in All-Purpose Flour (1 cup), Salt (1 pinch), Baking Powder (1/2 teaspoon), and Baking Soda (1/4 teaspoon). Mix until dry mixture is incorporated into the wet mixture.
Add Chocolate Chips (1/3 cup). Fold them into the batter to evenly distribute.
Fill 3/4 of each cupcake mold with the batter. Also sprinkle some more chocolate chips on the top of the batter.
Bake at for 20 minutes or until the cupcakes are fully cooked through. Let them cool before eating.