Buttercream Chocolate Cupcakes

Preheat oven to 190 C / Gas 5. Line 36 muffin holes with paper cases.

In a large bowl, mix together the flour, sugar, cocoa, bicarbonate of soda and 1 teaspoon salt. Make a well in the centre and pour in the eggs, 250ml milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin hole half-full of batter.

Bake in preheated oven for 15 to 20 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.

Meanwhile, beat butter and margarine together until smooth. Blend in icing sugar and 1 pinch salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. Beat until light and fluffy. Fill a pastry bag with a small nozzle. Push nozzle through bottom of paper cases to fill each cupcake.