Sinful Cupcakes

For the chocolate cupcakes:
Preheat oven to 350F. Line a 12-count cupcake tin with paper liners.

Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3 minutes. Add the eggs, one at a time, (make sure the yolk is mixed in before adding the next egg), beating until they are well combined. Set aside.

In a separate bowl, combine the flour, baking powder, salt and cocoa powder and whisk them to combine.

In a tall measuring cup, combine the milk and vanilla. Add 1/3 of the dry ingredients to the butter and sugar mixture, and beat it just to combine. Add ½ of the liquids (milk and vanilla). Scrape down the bowl and beat to combine. Continue adding the dry and wet ingredients alternately, making sure you START and END with the DRY.

Fill muffin tins 2/3 of the way and bake for about 20-22 minutes, or until tops are golden and toothpick inserted comes out clean. Allow to cool, then frost.

Chocolate Buttercream

Combine the cocoa powder and powdered sugar in a bowl and whisk to combine. Beat butter on medium speed in a mixer with a paddle attachment until pale and creamy. On low speed, add half of the dry ingredients, followed directly by the milk. Mix until the dry ingredients are incorporated fully.

Add the vanilla and the rest of the dry ingredients. If it seems too thick, add a little more milk until desired consistency is achieved. Beat on medium speed for about 2-3 minutes before spreading or piping onto cooled cupcakes. Sprinkle with shaved chocolate or chopped chocolate chips.