• Preheat the oven to 350º F.
• In a large mixing bowl combine the buttermilk, melted butter, eggs, vanilla extract, devil’s food cake mix, sugar, flour, and cocoa powder, beat with an electric mixer until combined, 2-3 minutes. The mixture will be thick.
  1 1/2 cups (354ml) buttermilk, 1/2 cup (113g) unsalted butter, melted, 4 large eggs, 1 tsp vanilla extract, 1 box devil’s food cake mix, 1/2 cup (99g) granulated sugar, 1/2 cup (60g) all purpose flour, 3 Tbsp natural unsweetened cocoa powder
• Line a regular sized muffin pan with liners. Fill the liners 1-2 to 3-4 full. Bake for 18-21 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cupcakes to cool completely before adding frosting.

CHOCOLATE Frosting

• Place room temperature unsalted butter in a mixing bowl. Use an electric mixer on medium and beat the butter for 1 minute, until whipped and fluffy. 
  1 cup (226g) unsalted butter, room temperature
• Add in the cocoa powder, powdered sugar and vanilla extract, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated. 
  2/3 cup (57g) cocoa powder, 2 cups (227g) powdered sugar, 1 tsp vanilla extract
• If the frosting is too thick, add a tablespoon of milk or heavy cream, and beat until creamy. 
  dash milk or heavy cream if frosting becomes too thick
• Place frosting inside a piping bag and pipe frosting onto the cupcakes. I used a Wilton 1M piping tip.