Soften the butter at room temperature, while taking the eggs out to also warm to room temperature, approximately 20 minutes. Grease the cupcake pans, and if desired, line them with cupcake wrappers and set aside. Meanwhile, stir together the flour, cocoa powder, baking powder, baking soda, and salt in a mixing bowl, then set aside.
Preheat oven to 350° F. Beat the butter in a mixer on medium speed for 30 seconds. Add the eggs, then add the sugar gradually until fully combined. Scrape the sides and beat again until combined. Beat in the vanilla, adding the milk and flour on low speed. Beat on a higher speed for one minute, or until well combined and smooth.
Pour the batter into cupcake pan, filling each indention no more than 3/4 full.
Bake for 20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake. Cool for at least 15 minutes, then remove the cupcakes. Frost immediately.
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