Chocolate cupcakes with buttercream by Fearne Cotton

Method

1. Pre-heat the oven to 180˚C (fan 160˚C, gas mark 4). Lay out 12 cupcake cases in a muffin tray.

2. Beat the eggs in a small bowl. Mix the butter, sugar, flour and cocoa powder in a bowl, adding the beaten eggs slowly. Using a large spoon place the mixture into the cupcake cases.

3. Bake for 15–20 minutes. If firm to the touch, remove from the oven and leave to cool.

4. For the buttercream, place the butter into a bowl and stir in icing sugar a little at a time. Add the vanilla extract and beat until fluffy.

5. Put the mixture into a piping bag and pipe plenty onto each cupcake. To finish, cover with chocolate chips or sprinkles.