Calling all chocoholics! This decedent cocoa cupcake is the real deal; delicate and airy with a rich chocolate flavour. Frosted with chocolate butter cream, this cupcake will surely satisfy your chocolate cravings! Yields 2 dozen

To make the Chocolate Cupcakes

Preheat oven to 350 degrees. Line two 12-cup muffin tins with 24 cupcake liners and set aside.

Sift together flour, baking soda, salt and cocoa, set aside. In another bowl, cream together butter and sugars until smooth, then add in eggs one at a time mixing well after each addition. Add in one-third of the flour mixture, and then 1 cup of milk. Repeat with remaining flour mixture and milk finishing with the flour mixture. Lastly, incorporate vanilla into batter. Fill cupcake liners about three-quarters with batter. Bake for 18-20mins, or until a toothpick inserted comes out clean. Cool cupcakes completely before frosting.

To make the chocolate buttercream:

Using a hand held or stand mixer, whisk butter on medium to high speed until light and fluffy, about 2-3 minutes. With the mixer on low, add in confectioners’ sugar 1 cup at a time, beating well after each addition. Add milk, whisk to combine. Add in cocoa, and continue whisking until cocoa is fully incorporated and icing is light and fluffy.

Hint: Cupcakes are best eaten the day they are baked, but can be stored in an airtight container at room temperature for a few days. Do not refrigerate cupcakes.