Step 1

Preheat oven to 180°C (160°C fan-forced). Line cupcake tins with cases.

Step 2

Using a mixer, cream butter, sugar and vanilla until creamy and fluffy. Gradually add eggs and mix until just combined.

Step 3

Combine flour, cocoa and bicarbonate soda. Add to creamed mixture with milk. Beat until just combined.

Step 4

For the icing, beat butter until light and fluffy. Add icing sugar and cocoa and combine well. Beat in milk until mixture is fluffy.

Step 5

Spoon mixture into liners until each case is one-third full. Bake for 15-20 minutes.