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For the chocolate cupcakes:
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Preheat oven to 350F. Line a 12-count cupcake tin with paper liners.
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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.
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In a separate bowl, combine the flour, baking powder, salt and cocoa powder and whisk them to combine.
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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 1/2 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.
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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.
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Chocolate Buttercream
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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.
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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.
