Cupcakes

• 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.
• Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a
  large mixing bowl. Mix on low speed with a hand mixer until combined.
• Next, add the softened butter and continue mixing on low speed until
  the mixture reaches a crumbly, sand-like texture.
• Add the eggs and milk and mix again on low speed until all the dry
  ingredients are incorporated. Scrape down the side of the bowl and
  mix for a final 20 seconds.
• Fill each liner just below three-quarters of the way. Using an
  ice-cream scoop to transfer the batter to the cupcake liners makes
  this a quick and easy process, and ensures each liner contains
  exactly the same amount of batter and that the cupcakes will bake
  evenly. Bake for 40–50 minutes, or until a toothpick inserted in
  the centre of a cupcake comes out clean. Allow the cupcakes to cool
  completely on a wire rack before frosting.
• 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!