Double Dark Chocolate Cupcakes with Dark Chocolate Buttercream

Preheat the oven to 350 degrees (F). Prepare a muffin tin (18 count) with cupcake liners.

In the bowl of an electric mixer combine the butter and the sugar and beat until fluffy. Add the eggs and the vanilla and completely combine.

In a large bowl combine the flour, cocoa and baking powder and salt.

Add the chocolate chips to the dry ingredients (it helps them to not sink to the bottom of the cupcakes) and toss to coat the chips with flour.

Add the dry ingredients to the butter and sugar and combine until partially combined.

Add the milk and beat until the batter is thick and smooth. Evenly divide the batter among the liners.

Bake the cupcakes at 350 degrees for 20 minutes. Let cool.

While the cupcakes are cooling, make the frosting.

For the frosting:
Combine the frosting ingredients in a small bowl and using a hand held mixer, whip and beat until fluffy. Set aside.

When the cupcakes are completely cooled, frost with a small offset spatula or in a pastry bag fitted with a star tip.