Chocolate cupcakes:

• 12 cupcake cases
• 100 g butter, softened
• 250 g castor sugar
• 2 large eggs, beaten
• 5 ml (1 tsp) vanilla extract
• 180 ml (¾ cup) warm milk
• 225 g cake flour
• 25 g cocoa powder
• 10 ml (2 tsp) baking powder
• 1.25 ml (¼ tsp) fine salt

Chocolate frosting:

• 200 g butter, softened
• 370 g icing sugar
• 30 g cocoa powder
• 2.5ml (½ tsp) vanilla extract
• 30 ml (2 tbsp) warm milk
• sprinkles to decorate (optional)

1.) Preheat the oven to 180ºC and line a muffin tray with cupcake cases.

2.) Cream the butter and sugar together for 8-10 minutes until pale and soft.

3.) Add the eggs one at a time, mixing after each addition. Add the vanilla and milk and mix to combine.

4.) Sift in the flour, cocoa, baking powder and salt. Mix until just combined.

5.) Divide the batter between the 12 cupcake cases. Bake for 20 minutes, or until an inserted skewer comes out clean. Leave to cool completely.

6.) To make the icing place the butter in a bowl and whip until creamy. Sift in the icing sugar and cocoa. Mix until everything comes together. Mix in the vanilla extract. Add the milk gradually and mix until you have a smooth, spreadable consistency.

7.) Spread or pipe the icing over the cold cupcakes. Decorate with sprinkles if using.