Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a mini bundt pan or use non-stick spray.

1. Prepare the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
2. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
3. Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Alternate adding the dry ingredients and milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
5. Incorporate the boiling water: Stir in the boiling water. The batter will be thin, but this will keep the cakes moist. If desired, fold in mini chocolate chips for extra chocolate flavor.
6. Fill the pan: Pour the batter evenly into the prepared mini bundt pan, filling each mold about 3/4 full.
7. Bake the cakes: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool the cakes: Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
9. Serve: Once cooled, dust the cakes with powdered sugar or drizzle with a simple chocolate glaze for extra flair. Serve and enjoy!