- Heat oven to 180 degC. Line a 12-hole standard muffin pan with paper cases. In a bowl, beat the butter and sugar until pale and creamy. Add eggs and beat to combine.
- Stir together the flour, spices and cocoa powder and add alternately with the milk in two batches, mixing to form a smooth batter.
- Spoon the mixture into prepared paper cases and bake for 25 minutes or until an inserted skewer comes out clean.
- Remove to a wire rack to cool. Ice cold cupcakes with chocolate icing.