Ingredients
• 225g (1 1/2 cups) self-raising flour
• 1 tbs cornflour
• 230g caster sugar
• 125g butter, at room temperature, chopped
• 2 eggs
• 125ml (1/2 cup) milk
• 1 tsp vanilla extract
• Melted dark chocolate, to decorate
• Sprinkles, to decorate
chocolate buttercream icing
• 220g dark chocolate (70% cocoa), chopped
• 230g butter
• 1 1/2 tbs milk
• 170g icing sugar
Method
Step 1
Preheat oven to 190°C/170°C fan forced. Line fourteen 80ml (1⁄3 cup) muffin pans with paper cases. Sift the flour and cornflour into a large bowl. Add the sugar, butter, eggs, milk and vanilla. Use electric beaters to beat on medium-low speed for 3-5 minutes until mixture is very pale and almost foamy.
Step 2
Divide mixture among pans, filling to two-thirds full. Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
Step 3
For the chocolate buttercream, melt the chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use electric beaters to beat the butter in a bowl for 3 minutes or until pale and creamy. Add the milk and beat until well combined. Add the chocolate and beat to combine. Gradually beat in the icing sugar until combined and creamy.
Step 4
Pipe on top of cupcakes. Drizzle with melted chocolate and decorate with sprinkles.
