Preheat your oven to 200C / 180C Fan / 390F and get your kids to line a 12 hole muffin tin with paper cases.

Put the cocoa powder into a mixing bowl and add the boiling water and mix until it forms a paste

Measure out the other ingredients out and add them to the bowl.

Using a hand held mixer, wooden spoons or the k-paddle of your free-standing mixer, mix everything together until it is well combined and has a nice smooth batter.

Spoon the cupcake mixture into the cases. Fill them about ¾ full. If you have an ice-cream scoop, they spoon out the perfect amount so can make life a bit easier (and less messy).

Bake the cupcakes for 12-15 minutes. They're ready when they have risen and look nice and cooked on top. A metal skewer or cocktail stick put in the centre should come out clean.

Remove them from the oven and leave them to cool in the tin for a few minutes before popping them on a wire rack to cool completely.

Make the chocolate buttercream by adding the cocoa powder, butter, icing sugar and a few spoons of milk to a mixing bowl or free-standing mixer. Mix it together for a minute or two until it is nice and smooth.

Add the butter icing to a piping bag with a large star shaped nozzle. Pipe the icing onto each cupcake.

If you don't have a piping bag, simply smooth on the icing to the top of each cupcake with a small pallette knife or blunt butter knife.

Once you've added the icing, add some sprinkles or chocolate flakes on top.

Serve and enjoy.