Preheat oven to 180°C/350°F (160°C fan). Put oven rack in the middle of the oven.

Place 12 cupcake liners in a cupcake tin.

Sift Dry ingredients into a bowl. Whisk briefly.

Place butter and chocolate in a separate, large heatproof bowl. Microwave for 45 seconds, mix, then microwave for another 30 seconds. Mix until chocolate is melted and smooth (keep microwaving in 20 sec bursts if chocolate not melted).

Add cocoa powder and mix.

Add milk and oil, then eggs, vanilla and vinegar. Whisk until smooth.

Add flour mixture and whisk until lump free.

Divide mixture between cupcake liners. I use a ice cream scoop for this. They should be just over 3/4 full.

Bake for 18 - 20 minutes, or until skewer inserted into the cupcake in the middle of the tray comes out clean.

Remove from oven and immediately transfer to cooling rack (spoon or knife helps).

Once cool, spread with frosting and decorate with sprinkles if desired. Alternatively, use Chocolate Buttercream Frosting!

Melt butter then mix in cocoa powder until smooth.

Add icing sugar and milk. Mix until smooth. Use milk to adjust consistency if required - it should be a soft spreadable consistency (like peanut butter).