2/3 cup caster sugar
1 teaspoon vanilla essence
1 cup self raising flour
1/3 cup cocoa
1/2 teaspoon bicarbonate soda
1/2 cup milk
Preheat the oven to 160 degrees celsius.
In a bowl, beat the butter, sugar and vanilla essence with an electric mixer until creamy.
Lightly whisk the eggs, then add these to the butter and sugar mixture. Beat until well combined.
In a separate bowl, combine the flour, cocoa and bicarb soda. Add this to the butter and sugar mixture and mix.
When about half combined, add the milk and continue to beat until everything is just combined.
Line a cupcake tray with patty pans. Spoon the mixture into each patty pan.
Bake for 15-20 minutes or until cooked through when tested with a skewer.
To ice, beat 60g of butter until creamy. Add 1 1/4 cup icing sugar and 1 tablespoon of cocoa and mix until combined. Add 1 tablespoon of milk, mix until combined, then ice the top of each cupcake once they are cooled.