For the Cake

1. Preheat oven to 350 degrees
2. Line a 12 cup cupcake pan with paper liners and set aside
3. In a large mixing bowl, combine flour, sugar, unsweetened cocoa powder, baking powder, baking soda and salt.
4. Whisk until combined.
5. In the bowl of a stand mixer, beat eggs, milk, yogurt, canola oil and vanilla on medium speed until smooth.
6. Add flour mixture and mix on low until barely any flour bits remain.
7. Add the espresso and mix on low until just combined.
8. Do not over mix, batter will be thin enough to pour.
9. Add in chocolate chips if desired.
10. Using a large cookie scoop, place batter into each cupcake well until 2/3 full.
11. Bake 15-18 minutes or until a toothpick inserted in the center of cupcake comes out mostly clean.
12. Cool completely on a wire rack before frosting.

For Frosting

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on high for 3-4 minutes, scraping down sides of bowl as needed.
2. Add vanilla, cocoa powder and salt and mix on low for 30 seconds.
3. Increase speed to high and mix for 1 minutes.
4. Carefully add confectioner’s sugar to the mix and mix on low until combined.
5. Increase speed to high and mix for 4-5 minutes, scraping down sides of bowl several times.
6. Stop the mixer and add the heavy whipping cream.
7. Return the mixer to high speed and mix and additional 2 minutes or until frosting is light and fluffy.
8. Add more heavy whipping cream 1 TBSP at time if frosting is too stiff.
9. Place buttercream in a pastry bag fitted with a wide, plain tip.
10. Pipe frosting on top of cupcakes, topping first dollop with another smaller one.
11. Top frosted cupcakes with sprinkles if desired.