100g cocoa powder
1 tsp baking powder
1 cup milk
2 tsp vanilla
1/2 tsp salt
1. Sift the flour, cocoa, baking powder, and salt together. Mix well.
2. Cream together the sugar and wet ingredients in a seperate bowl.
3. Mix the dry ingredients into the wet ingredient mixture. Add a little at a time and mix well.
4. Bake at 180C/350F for about 15 minutes. I used reusable silicone cupcake cases, but you can use the disposable paper ones as well.
I made a chocolate buttercream icing, but added in marshmellow cream and a generous splash of vanilla extract. Pipe onto the cupcakes. I bought sparkly pink sprinkles and sugar hearts to sprinkle over the top.