Easy chocolate cupcakes recipe
 An easy chocolate cupcake recipe that's quick to prepare for birthdays, parties and bake sales. For this recipe you will need 2 x 12-hole muffin tins and 18 muffin cases. 175g/6oz plain flour40g/1½oz cocoa powder1½ tsp baking powder½ tsp bicarbonate of soda250g/9oz caster sugarpinch salt100ml/3½fl oz sunflower oil2 large free-range eggs2 tbsp milk125ml/4fl oz boiling water 175g/6oz plain flour 40g/1½oz cocoa powder 1½ tsp baking powder ½ tsp bicarbonate of soda 250g/9oz caster sugar pinch salt 100ml/3½fl oz sunflower oil 2 large free-range eggs 2 tbsp milk 125ml/4fl oz boiling water 200g/7oz unsalted butter, softened130g/4½oz icing sugar15g/½oz cocoa powderhandful chocolate decorations 200g/7oz unsalted butter, softened 130g/4½oz icing sugar 15g/½oz cocoa powder handful chocolate decorations Method Preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole muffin tins with 18 paper cases.Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large mixing bowl. Add the caster sugar and a pinch of salt. Add the sunflower oil, eggs and milk and beat until smooth. Add the boiling water and mix again until silky smooth. Scoop the batter into a large mixing jug and pour evenly between the paper cupcake cakes. Bake on the middle shelf of the preheated oven for 20–25 minutes, or until well-risen and a wooden skewer inserted into the middle of the cakes comes out clean.Leave the cakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.Meanwhile, make the buttercream. Beat the butter, icing sugar and cocoa powder together using an electric hand whisk, until pale and fluffy. Pipe or spread the buttercream over the top of the cupcakes and scatter over the chocolate decorations. Store in an airtight container. Preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole muffin tins with 18 paper cases. Preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole muffin tins with 18 paper cases. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large mixing bowl. Add the caster sugar and a pinch of salt. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large mixing bowl. Add the caster sugar and a pinch of salt. Add the sunflower oil, eggs and milk and beat until smooth. Add the boiling water and mix again until silky smooth. Add the sunflower oil, eggs and milk and beat until smooth. Add the boiling water and mix again until silky smooth. Scoop the batter into a large mixing jug and pour evenly between the paper cupcake cakes. Bake on the middle shelf of the preheated oven for 20–25 minutes, or until well-risen and a wooden skewer inserted into the middle of the cakes comes out clean. Scoop the batter into a large mixing jug and pour evenly between the paper cupcake cakes. Bake on the middle shelf of the preheated oven for 20–25 minutes, or until well-risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. Leave the cakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. Meanwhile, make the buttercream. Beat the butter, icing sugar and cocoa powder together using an electric hand whisk, until pale and fluffy. Meanwhile, make the buttercream. Beat the butter, icing sugar and cocoa powder together using an electric hand whisk, until pale and fluffy. Pipe or spread the buttercream over the top of the cupcakes and scatter over the chocolate decorations. Store in an airtight container. Pipe or spread the buttercream over the top of the cupcakes and scatter over the chocolate decorations. Store in an airtight container. Recipe tips The batter comes out quite wet in this recipe, so it helps to use a jug to pour it into the paper cases. Change things up with orange, lemon or vanilla buttercream icing for a different flavour and look.