The chocolate buttercream frosting is in my cookbook as well.Note: This recipe was missing the coconut milk ingredient in this post, but is correct in the cookbook. I corrected the ingredient list on 10/19/2023.
Add the dry and wet ingredients to a standing or hand mixer and blend until completely mixed. Let the batter sit for a few minutes, mix once more and go to the next step.
Fill each cupcake liners to the halfway mark. (If you've added chips, they tend to sink to the bottom of the cupcake, so try adding the chips after you've added the batter to each liner.)
Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Cool the cupcakes before frosting.
For the frosting using butter and shortening, combine all the buttercream ingredients in a mixer or bowl, and whip at a medium-high speed for several minutes until completely blended and creamy.
Decorate and eat! I store these cupcakes at room temperature for a few days, but you can also store them, covered, in the refrigerator or freeze for a few months.