Preheat oven to 350 degrees F. Line a mini cupcake tin with mini cupcake papers or spray with cooking spray, set aside.
In a medium bowl whisk together the flour, cocoa, baking soda, baking powder, and salt, set dry ingredients aside.
In a separate large bowl whisk together the oil, sugar, eggs and vanilla extract. Gently whisk in the milk. Slowly whisk in the prepared dry ingredients, mixing until thoroughly incorporated. Gently fold in the chocolate chunks.
Using a cookie scoop or a measuring spoon, scoop even amounts of batter into the prepared mini cupcake pan, filling each about 1/2 to 2/3 full.
Bake in the preheated oven at 350 degrees F, for 10-13 minutes or until the tops are no longer shiny and slightly firm to the touch. Test with a toothpick if needed. Allow to cool completely before frosting, otherwise the frosting will melt.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, beat the butter until creamy and pale in color, about 5 minutes.
Add about half the powdered sugar to the creamed butter and beat on low speed just until the sugar mixture has been fully incorporated then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the remaining powdered sugar, cocoa powder, vanilla extract, and salt; beat on low speed again just until the sugar and cocoa have fully moistened then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
With the mixer on low, slowly add in half of the heavy cream, mix until incorporated, scrape down the sides of the bowl. Check the consistency of the frosting, if it is still too thick add the remaining cream, if the frosting at any point gets too thin, beat in more powdered sugar,
Transfer the frosting into a piping bag fitted with your desired tip. Frost each mini cupcake with desired design and sprinkle with the shaved chocolate as garnish. You can shave the chocolate using a number of tools, but a vegetable peeler is the easiest.
Store frosted cupcakes in an airtight container in the fridge until ready to serve. Store any remaining frosting in the fridge as well, this will keep for up to 2 weeks, simply re-whip before using.
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