Chocolate cupcakes

1. preheat the oven to 190 degrees Celsius, gas mark 5, and line the muffin tins with cases.

2. use a mixer with the paddle attachment or hand-held whisk to beat the butter, sugar, flour, cocoa powder, baking powder and salt until they look like breadcrumbs.

3. pour the milk into a jug add the eggs and whisk together. pour three quarters of the mixture into the dry and mix on a low speed. race the speed to medium and continue mixing until smooth. add the rest of the milk and mix. keep mixing until the mixture becomes smooth once again.

4. put about 1 desert spoon in each case (because of the amount of raising agent you don't need much) if there is any left then put it in some more cases. put them the oven and cook for 18-20 minutes.

5. to make the frosting whisk the icing sugar with the cocoa powder and butter on a low speed with a free-standing mixer and the paddle attachment or an electric whisk until the mixture is a sandy consistency. pour in the milk while on a low mixing speed then speed up till full speed and keep mixing until fluffy and soft.

6. after the cakes have cooled put the icing on and enjoy :)