Prepare Ahead

Prepare one quantity of Chocolate Frosting (see separate recipe).

Instructions

1. 1

   Preheat the oven to 170°C (325°F) Gas 3.

   
   

2. 2

   Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

   
   

3. 3

   Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.

   
   

4. 4

   Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

   
   

5. 5

   Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

   
   

6. 6

   When the cupcakes are cold, spoon the Chocolate Frosting on top and decorate with chocolate vermicelli or silver balls.