Devil's Food Chocolate Cupcake filled with Chocolate Buttercream

I was just planning to make some plain chocolate muffins for breakfast. Eventually, I whisked up some butter and here came some chocolate buttercream which I would regret badly if I did not fill it into the muffins.

These sweet, caloric, fattening, and yes super fattening goodies......I love you all!

(makes 20 cupcakes)
Ingredients: 
For Chocolate Cupcakes
1 stick unsalted butter, soften

2 cups sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
1 tbsp baking powder
1 tsp salt
1 1/2 cups whole milk
1 cup sliced almond

For Chocolate Buttercream

Directions:
Preheat oven to 350F. Grease muffin tin or line with muffin liners.

In a mixer fitted with a paddle attachment, cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next. Then add vanilla, and mix until light and fluffy.

In another bowl, sift together the flour, cocoa powder, baking powder and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with milk.

Spoon the batter into the prepared tins, filling each 3/4 full. Sprinkle sliced almonds on top of each cupcake. Bake until a toothpick inserted in centers comes out clean, about 20 mins.

To prepare the buttercream, beat butter on high until fluffy. Add cocoa and sugar and beat until incorporated.

Add milk, 1 tbsp at a time and beat until you get to the right consistency.

Cool cupcakes on a wire rack completely. Fill a pastry bag with chocolate butter cream. Push tip through bottom to fill each cupcake.