Food & drink

1. Preheat the oven to 180°C/350°F/Gas 4 (adjust for fan assisted ovens). Place 12 cupcake cases in a muffin tray.
2. Cream the butter and sugar together in a bowl until pale.
3. Whisk together the eggs and vanilla extract in a separate bowl and gradually add to the creamed butter and sugar mixture.
4. Carefully fold in the flour and cocoa powder into the cake mix. Add a little of the milk at a time until the cake is of a dropping consistency.
5. Divide the mixture evenly between the paper cases.
6. Bake in the oven for 15-20 minutes, or until risen and the cake springs back when touched.
7. Allow cakes to cool on a wire rack.

For the frosting:

1. Mix together the butter and icing sugar.
2. Melt the chocolate in a bowl over a saucepan of simmering water. Remove from the heat and stir in butter & icing sugar mix. 
3. Add a few drops of vanilla extract. Mix well and leave to cool until thickened.
4. Spread the frosting onto the cupcakes.
5. Decorate with your choice of sprinkles.