Easter cupcakes

Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with muffin cases. Combine the flour, cocoa powder and a pinch of salt in a large bowl.

In another large bowl use an electric hand mixer to beat together the sugar and butter until pale and fluffy. In a jug, whisk together the egg, milk and vanilla.

Add half the flour and half the milk/egg mixture to the creamed butter and sugar, then beat together. Add the rest of the flour and milk/egg mixtures and beat again to make a smooth batter.

Divide the batter between the muffin cases, then bake for 20 minutes or until risen and a toothpick or skewer inserted into a cake comes out clean. Remove from the oven and leave to cool in the tin for a couple of minutes, then remove to a rack to cool completely.

For the buttercream, use an electric hand mixer to slowly beat the softened butter with the icing sugar until fully combined and velvety (add a tiny drop of boiling water to soften, if necessary). Beat in the vanilla.

Pipe or spread buttercream on top of each cupcake, then decorate with halved and whole Mini Eggs and a little grated chocolate, if you like.