Line patty tins with paper cases. Sift flour, cocoa and baking powder onto a sheet of paper, twice. Place softened butter, sugar, eggs, liquid and sifted dry ingredients in a small mixing bowl. Beat with an electric hand mixer for 2 minutes or stir manually using a balloon whisk until smooth for 2 - 3 minutes. Spoon batter into paper cases.
Transfer cakes onto a wire tray.
Or you can top the cakes with a layer of frosting. For Mocha Cupcakes, the liquid should be made up of 2 level tsp instant coffee mixed with 2 tbsp warm water. For Orange Chocolate Cupcakes, the liquid should be made up of 2 tbsp freshly-squeezed orange juice mixed with 1 tsp grated orange rind. Iced Cupcakes Make cupcakes as above and cool thoroughly. Make the orange butter cream and chocolate frosting.