Step 1

Preheat oven to 170°C (fan-forced). Line 12 muffin holes with patty paper or cupcake holders.

Step 2

Cream the butter and sugar together with beaters until light and fluffy.

Step 3

Add the eggs and vanilla and beat until well combined.

Step 4

Alternate folding through the sifted flour and cocoa with the milk until combined.

Step 5

Spoon the mixture into the patty paper lined muffin pans.

Step 6

Bake for 15-20 minutes or until cooked when tested.

Step 7

Leave in the pan to cool for 10 minutes before placing on a wire rack to cool completely.

Step 8

To make the frosting, melt the chocolate in the microwave on 50% power for 2-3 minutes (stirring every 30 seconds until melted). Allow the chocolate to cool slightly.

Step 9

Beat the butter in a bowl until soft. Gradually beat in the icing sugar and vanilla extract.

Step 10

Fold through the melted chocolate until completely combined. If the mixture is too firm, add 1-2 tablespoons of milk and beat again until smooth.

Step 11

Spread frosting over the cooled cupcakes and decorate with sprinkles/100s and 1000s.

Step 12

Preheat oven to 170°C. Line 12 muffin holes with patty paper or cupcake holders.

Step 13

Melt the butter on 60 degrees, 2 minutes, Speed 4.

Step 14

Add all of the other ingredients and mix for 30 seconds, Speed 5.

Step 15

Spoon the mixture into the patty paper lined muffin pans. Bake for 15-20 minutes or until cooked when tested.

Step 16

Leave in the pan to cool for 10 minutes before placing on a wire rack to cool completely.

Step 17

To make the frosting, grate chocolate for 3 seconds on Speed Scrape the sides of the bowl and melt on 50 degrees, 3 minutes, Speed 1 (or until melted).

Step 18

Add butter, icing sugar and vanilla extract. Leave the MC off and whip for 10 seconds on Speed 5.

Step 19

Check the frosting and if it’s too firm, add 1 tablespoon of milk and mix for another 10 seconds, Speed 5 (repeat with another tablespoon of milk at a time until the frosting is smooth and easy to spread).

Step 20

Spread frosting over the cooled cupcakes and decorate with sprinkles/100s and 1000s.