Chocolate Cupcakes

Serves 24

Ingredients
200g (7oz) plain flour
2tsp baking powder
4tbsp cocoa powder
200g (7oz) caster sugar
1/2 tsp salt 
100g (3 1/2oz) unsalted butter, softened
3 eggs
150ml (5fl oz) milk
1tsp vanilla extract
1 tbsp Greek yoghurt

Icing
100g (3 1/2oz) unsalted butter, softened
175g (6oz) icing sugar
25g (scant 1oz) cocoa powder

Instructions
1. Preheat the oven to 180c. Sift the flour, baking powder, and cocoa in to the bowl. Add the sugar, salt and butter. Mix until it resembles fine breadcrumbs. In a bowl, whisk the eggs, milk and vanilla extract, and yoghurt together until well blended.
2. Slowly pour in the egg mixture to combine. Gently whisk until smooth. Place the cupcake cases in to the trays. Carefully spoon the cake mixture in to the cases, filling each one only half full.
3. Bake for 20-25 minutes until lightly coloured and springy to the touch. Leave for a few minutes, then transfer the cupcakes in their cases to a wire rack to cool completely.
4. For the icing, beat together the butter, icing sugar and cocoa powder until smooth. Ice by hand, using the back of a spoon dipped in hot water to smooth the surface. Or transfer the icing to apiping back and pipe onto the cakes.

Taken from Step-by-Step Baking