Chips stirred into the batter are what separate this cupcake from other awesome chocolate cupcakes. It's like as if someone was like, "I'd like some chocolate, please," and then you gave them some, then you poured chocolate on their head, and then you covered their face in chocolate buttercream, then you threw chocolate chips on them so they stuck to the frosting on their face. And then they were like "Thank you so much. I love chocolate. You're an awesome friend." Or they never talked to you again and ate only vanilla cupcakes for the rest of their life. Probably not though.
So it was my new co-worker at my new job's birthday so I made these for her. I hope she likes chocolate. Everyone likes chocolate. I mean, if you don't like chocolate, can you really be trusted??

Chocolate Chocolate Chip Cupcakes

1/2 cup cocoa powder
1 cup unbleached all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsweetened almond milk
2 teaspoons vinegar
1/2 cup canola oil
1 cup sugar (or less, if you hate fun)
2 teaspoons vanilla extract
1/4 teaspoon chocolate extract
1/2 cup dark or semi sweet chocolate chips

1 cup coconut oil, chilled
1/2 cup melted chocolate chips, slightly cooled
2-3 cups powdered sugar
1/3 cup cocoa powder
1 tablespoon maple syrup
1-2 tablespoons almond milk

Preheat oven to 350ºF.
Mix together 1 cup almond milk with vinegar in a large measuring cup. Let stand a few minutes to curdle and make buttermilk.
Add milk mixture to a large mixing bowl with canola oil, vanilla&chocolate extracts, and sugar. Whisk well.
Sift in flour, cocoa powder, baking soda, baking powder, and salt. Carefully stir ingredients together only until combined. This is key to the fudgy-ness. Now stir in the chocolate chips.
Line a muffin pan with cupcake liners. Using a spring-loaded ice cream scoop, fill each liner until 3/4 way full. Bake for 18 minutes or until just barely set. Overbaking = Unfudgy.

Beat the coconut oil in a stand mixer with a whip until fluffy, then stop. Add cocoa powder, maple syrup and powdered sugar and turn on mixer starting at a low speed until combined, then raise speed to high while you slowly add the almond milk and melted chocolate. Don't do this in a hot kitchen.
Quickly put this mixture in a piping bag and pipe magical designs on your cupcakes after they have fully cooled. You can spread it on with a knive, spoon, your finger, a spatula, or whatever else you have. I've tried all of those, and they all work. Sprinkle with chocolate chips.
Make sure to leave these in a place that is cool, not hot. The frosting is subject to melting, so beware. If the chocolate starts getting everywhere, don't let it go to waste. You know what to do with it.