Gather all your ingredients.
Preheat your oven to 350 degrees F (175 degrees C)

Whoops! Forgot the vanilla!

Measure out everything except the eggs into the mixing bowl.

Mix on a low speed until all the ingredients are combined.

Beat on a high speed for 2 minutes. If you dont have a mixer you'll have to rely on muscles!

Add the eggs and beat on high speed for another 2 minutes.

Set out the cupcake cases into the trays.

Measure out the mixture into the cupcake cases. The easiest way to do this is to use a desert spoon and a teaspoon, desert spoon to spoon the mixture over and the teaspoon to scrape the extra mix off the desert spoon.
(Note: I filled mine up too far! The mix rises! The results of which can be seen in step 10)

Bake for about 15 to 20 minutes.

Test your cakes with a fork. Push it all the way into the largest cake, pull it out. If it comes out clean the cakes are cooked, if not put them back in the oven and repeat this every couple of minutes until cooked.

For the frosting:

Beat the butter on high speed for 30 seconds or until soft.

Add the cocoa and 1 cup of icing sugar and beat until incorporated.

Add half the milk and remaining icing sugar and beat until incorporated.

Continue to add milk until you get the consistency you want.

Pipe on the frosting. You can do this with a piping bag and nozzle or using baking parchment folded into a cone (same way you fold filter paper to fit a funnel) with a small hole snipped in the end.

Pipe the frosting on in a circular pattern. I tested this out on the mini cupcake (it came in handy after all!) Pretty good for a first attempt I think.

Your cupcakes are finished!! Let the frosting dry before eating (or it could get very messy!)