Step 1

Preheat a fan-forced oven to 140°C / 275°F or a conventional oven to 160°C / 320°F. Line a cupcake tin with brown cupcake liners.

Step 2

Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to alarge mixing bowl. Mix on low speed with a hand mixer until combined.

Step 3

Next, add the softened butter and continue mixing on low speed untilthe mixture reaches a crumbly, sand-like texture.

Step 4

Add the eggs and milk and mix again on low speed until all the dryingredients are incorporated. Scrape down the side of the bowl andmix for a final 20 seconds.

Step 5

Fill each liner just below three-quarters of the way. Using anice-cream scoop to transfer the batter to the cupcake liners makesthis a quick and easy process, and ensures each liner containsexactly the same amount of batter and that the cupcakes will bakeevenly. Bake for 40–50 minutes, or until a toothpick inserted inthe centre of a cupcake comes out clean. Allow the cupcakes to coolcompletely on a wire rack before frosting.

Step 6

These cupcakes are perfectly paired with my vanilla or chocolate flavoured buttercream frosting. Fit the end of a piping bag with whichever piping tip you like and frost a swirl on top. Sprinkle with sprinkles!