For the cupcakes, preheat the oven to 350 degrees. Line a 12 cup cupcake pan with liners and set aside to slightly cool.
Melt the butter and chocolate together in the microwave in 30 second increments, stirring between each.
In a medium bowl, whisk the cocoa powder, flour, baking soda, baking powder and salt until combined. Set aside. In a large bowl, whisk together the eggs, sugar, brown sugar and vanilla until well combined. Add the cooled butter and chocolate and mix until smooth. Add half of the four mixture then half of the butter milk. Repeat until both are gone and whisk until just combined. Be careful not to over mix. The batter will be very thick.
Fill the cupcakes 2/3 of the way full and bake for 18 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
While the cupcakes are baking, using a hand or stand mixer, beat the butter on medium speed until creamy and whipped, about two minutes. Sift the powdered sugar and add to the butter a cup at a time. Beat on low after each addition. Add the vanilla, almond extract and milk and beat on low until combined.
Frost cooled cupcakes with buttercream frosting using a piping bag or plastic freezer bag with the tip cut off. I used Sweetapolita sprinkles to decorate.
The cupcake recipe was adapted from Sally's Baking Addiction.