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This quick and easy chocolate cupcake recipe only takes only 35 minutes to make. Perfect if you're looking for a quick bake or are new to baking.

Easy Chocolate Cupcakes

150 g (5 ounces) unsalted butter, softened

150 g (5 ounces) caster sugar

eggs,

vanilla extract

175 g (6 ounces) self-raising flour

g (1 ounces) cocoa powder

150 g (5 ounces) unsalted butter,

300 g (11 ounces) icing sugar, sifted

milk

Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole bun tin with cupcake cases. To make the cakes, put butter and caster sugar into a large bowl. Crack in the eggs and add the vanilla extract. Sift over flour, cocoa powder and a pinch of salt.

Beat ingredients together using an electric hand whisk, then divide mixture among cases. Bake for 15-20min until firm and a skewer inserted into the centre comes out clean. Cool on a wire rack.

To make buttercream, put the butter, icing sugar and milk into a large bowl and beat with the electric hand whisk. Spread over cooled cakes and serve.&nbsp;

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How to make chocolate cupcakes

Iced buns are a nostalgic favourite and so much better than shop-bought. Make these easy homemade versions and you won't regret it. 

Classic Iced Buns

mL milk

250 g strong white flour,

250 g plain flour

g sachet fast-action dried yeast

g caster sugar

softened,

egg,

250 g icing sugar

Heat milk and 75ml water until hot but not boiling. Set aside to cool until lukewarm.&nbsp; Sift flours into a large bowl and stir in yeast, sugar and 1tsp fine salt. Make a well in centre and add butter, egg and milk mixture to well. Mix to a soft dough.

Tip on to a work surface lightly dusted with flour (reserving bowl) and knead for 10min until smooth and elastic. Form into a ball. Lightly grease cleaned-out bowl with butter, add dough and cover with greased clingfilm. Leave in a warm place to rise until dough has doubled in size – about 1½ hr.

Line a baking sheet with baking parchment. Punch down dough in bowl and divide into 12 equal pieces (weigh for best results). Shape each piece into a 10cm (4in) long sausage.&nbsp; Arrange on lined sheet in two rows of six, spacing about 1.5cm ( in) apart.

Cover again with greased clingfilm (butter-side down) and leave to prove for 45min or until puffed (buns should be touching).

Preheat oven to 200°C (180°C fan) mark 6. Uncover buns and bake for 12-15min until&nbsp; risen and golden. Transfer to a wire rack to cool.

Sift icing sugar into a bowl and mix in just enough water (about 1½ – 2tbsp) until just&nbsp; spreadable. When cool, tear buns apart and spread or pipe (with a flat nozzle) icing on to buns. Leave to set before serving.

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Easy Chocolate Cupcakes

Classic Iced Buns

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