Preheat the oven to 180 degrees C. Line a muffin tray with 10-12 cupcake cases.

First, mix all of the dry ingredients in a bowl: flour, sugar, cacao powder, baking powder and soda and salt.

In a smaller mixing bowl, mix the wet ingredients: milk, coffee, oil and vanilla.

Pour the wet ingredients into the dry ingredients and blend well.

Divide the chocolate mixture between the 12 cases, filling to 3/4 of the cupcakes cases. If you fill to the end, the batter would overflow.

Bake for 15- 20 minutes. It depends on your oven and fan ovens usually bake quicker. You can check if the cupcakes are cooked by pricking them with the skewer all the way to the bottom. If the skewer comes out clean, it is baked.

Chocolate frosting:Beat the softened butter until creamy. Add the cacao powder and start beating on a low speed. Keep adding the icing sugar, bit by bit, until all of the sugar is incorporated. Add the vanilla extract and some milk, if the buttercream is too thick.

Frost cooled cupcakes as desired. I like a simple star or flower shaped nozzle, not too small. You can decorate the top of the cupcakes and place a small Easter milk chocolate egg on top.Enjoy!