Preheat the oven to 325 degrees F (160 degrees C).
In the bowl of a stand-mixer fitted with the whisk attachment, combine the
Caster Sugar (2 cups)
and mix on a high speed for 3-5 minutes until light and fluffy.
All-Purpose Flour (2 cups)
Dark Cocoa Powder (2 Tbsp)
(plus 2 tsp),
Baking Powder (1 Tbsp)
Salt (1 pinch)
in a bowl and whisk together to get rid of any lumps.
Butter (1/2 cup)
Milk (1 cup)
in a saucepan and melt the butter over low heat. Bring to a boil, then remove from the heat.
Add the flour mixture and the boiled milk and butter mixture to the bowl of the stand mixer. Whisk on high until completely combined.
Spoon the mixture into your cupcakes liners and place in the oven. Bake for around 30 to 40 minutes.
Remove the cupcakes from the oven and allow to cool completely. While the cake is cooling, make the frosting.
Butter (1 cup)
in the bowl of a stand-mixer with the paddle attached.
Mix on a high speed until the butter becomes light and pale, around 5 minutes.
Powdered Confectioners Sugar (2 cups)
Dark Cocoa Powder (1/2 cup)
. Mix on high speed until thick and combined.
Milk (1/4 cup)
and continue mixing until light and fluffy.
Top each cupcake with frosting and decorate with
Sprinkles (to taste)