Tip the butter into a bowl and beat it until softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth.
Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the paper cases.
Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour.
Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes, then transfer them to a wire rack to cool.
Once they have cooled or whilst they are cooling, melt the chocolate over the stove, put it in a pan a bit of boiling water then the bowl that has your chocolate inside, don't forget to mix it with a wooden spoon.
Finally spread the chocolate over the cake and add sprinkles or edible confetti to decorate it!
Enjoy your cupcakes please rate my recipe and comment what you think!
Prep time: 15 mins
Cooking time: 25 mins
(plus cooling time)
Total time: 40 mins
Costs: Cheap as chips
Skill level: Easy peasy