Preheat the oven to 160°C fan / 180°C conventional. Line a cupcake tin with 12 muffin cases.
Cream the butter and sugar together until light and fluffy.
200 grams Unsalted butter or baking spread, 200 grams Caster sugar
Add the eggs one at a time, beating well between each until well combined.
2 medium Eggs
Add the flour, cocoa powder, milk and boiling water. Fold until the mixture is smooth and combined.
160 grams Self-raising flour, 40 grams 100% Cocoa Powder, 1 tablespoon Milk, 1 tablespoon Boiling water
Divide evenly between the muffin cases, filling each one 3/4 full.
Bake for 20-25 minutes until the cupcakes have risen and the middle of the sponge springs back when lightly pressed. Leave in the tin for 5 minutes, then transfer to a wire rack and allow to cool completely.