Beat butter with sugars. Add eggs, beating until creamed. Alternate dry ingredients with pineapple/water/vanilla.Add chocolate.
Place 24 paper cupcake liners in regular sized muffin tins, or grease the tins and skip the liners. Fill 2/3 full with batter. Bake at 350 degrees for 20-23 minutes. Remove pans and cool before removing muffins to wire rack.
Frost with pineapple glaze: 1/4 cup pineapple juice, enough powdered sugar to thicken, 1/2 tsp. of vanilla.