Libbie's chocolate cupcakes

Preheat the oven to 170°C (325°F) gas 3.

Put flour, cocoa, sugar and baking powder, salt and butter in a free-standing mixer with paddle attachment. Mix together until you have a sandy consistency.

Whisk milk, egg and vanilla in a jug. Slowly pour half into the mixture, beat to combine and then turn the mixer up to high speed to get rid of any lumps.

Turn the mixer down to a slower speed and pour in the remaining mixture. Continue to mix for a couple of mins. Do not over mix.

Spoon mixture into the 12 cases and cook for 20 mins.

For the chocolate buttercream: Beat icing sugar, butter and cocoa powder together in a free-standing mixer on a medium speed. Turn down to a low speed and add milk gradually, once mixed turn up to a high speed again and beat for approx 5 mins and mixture is light and fluffy.

Use a piping bag and metal nozzle to pipe onto top of cooled cupcakes.

Decorate with blueberries, edible gold stars and glitter. You could also try decorating these chocolate cupcakes with regal iced cut outs or lustre spray.