For the cupcakes:

1. Preheat the oven to 180°C (160°C for a fan oven). Line a muffin tray with cupcake liners
2. In a large mixing bowl, beat the butter for 3-4 minutes until creamy
3. Add in the sugar and beat until light and fluffy
4. Add the eggs one at a time, mixing well after each egg. Mix in the vanilla extract
5. Fold in the flour and baking powder until combined. Don’t overmix
6. Scoop the cupcake batter evenly into the cupcake liners (I used an ice cream scoop)
7. Bake for 12-15 minutes, until golden brown
8. Leave to cool for two minutes in the tray, then move the cupcakes onto a cooling rack to cool completely

For the frosting:

1. In a large mixing bowl, cream the butter for 5 minutes
2. Add a few spoonfuls of icing sugar and cocoa powder, and whisk until combined. Repeat until all icing sugar and cocoa powder is mixed in

To assemble:

1. Using a piping bag with a tip of your choice (I used Wilton 1M), pipe the buttercream frosting onto the cupcakes.
2. Top with sprinkles if you like