Combine all ingredients in a large bowl and beat until smooth and well combined. Spoon into paper-lined muffin cups, filling cups about ¾ full. You should get about 30 cupcakes.
Bake for 17-20 minutes, until a toothpick comes out clean or with a few moist crumbs attached. Let cool completely before frosting.
FROSTING:
Cream butter with 4 cups of the confectioner's sugar. Beat in vanilla extract, 2 tbsp milk, remaining 2 cups confectioner's sugar, and cocoa powder. Gradually add another Tbsp of milk into mixture if necessary and beat until smooth and desired consistency, adding more milk if necessary 1 teaspoon at a time.
(I frosted these with a 1mm star tip).
Recipe by Hidden Ponies at https://hiddenponies.com/2015/03/chocolate-wedding-cupcakes/