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Preheat the oven to 350℉ (175℃) line a 12-cup cupcake pan with cupcakes liners.
In a bowl combine & mix room-temperature milk, vinegar & yogurt. Let it sit for 5 min until it is slightly curdled to make buttermilk.
Add sugar, oil & vanilla. Mix with a hand whisk until sugar granules are dissolved and oil is combined.
Combine and sift all the dry ingredients (flour, cocoa, baking powder, baking soda) into liquid ingredients. Mix gently with a hand whisk or electric whisk until the batter is smooth.
Fill 12 cupcake liners with the cupcake batter and bake for 13-15 minutes or until firm to touch.
Let them cool completely.
Trim a very thin layer of the cupcake if desired to make cake crumbs for decorating.
Whip butter and cream cheese in a mixing bowl and beat it with an electric whisk or a paddle attachment at medium speed until it is soft & fluffy.
Add sifted powdered sugar & vanilla in 2 parts and mix until it is smooth and combined.
Prepare a piping bag fitted with a star tip nozzle and fill it with frosting.
Arrange all the cupcakes on a plate.
Pipe frosting on the cupcakes with a star tip nozzle or simply use an ice cream scoop to frost the cupcakes.
Use the cupcake trimmings to decorate the cupcakes.