Pre-heat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F

In a mixing bowl, beat the egg, oil, vanilla, sugar and milk together until fully combined.

In a separate bowl, sieve in the cocoa powder, flour and baking powder and whisk them together.

Gradually pour the wet ingredients into the dry, stirring together as you pour until just combined. There may be a few small lumps left, but that’s ok.

Slowly add in the hot coffee (fresh or instant), mixing as you pour until the liquid has only just combined.

Divide the mixture evenly between the cupcake cases in the muffin tin and bake for 15-20mins until risen and springy to the touch. Allow the cupcakes to cool on a wire rack.

Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.

Sieve half of the icing sugar into the butter and beat until combined, then repeat this with the remaining half of icing sugar.

Add in the milk, vanilla extract and salt, then mix until smooth.

Stir in food colouring, a few drops at a time, until you get the desired colour.

Once your cupcakes have fully cooled, add your buttercream to a piping bag fitted with a nozzle of your choice (e.g. large open star) and pipe large swirls onto each cupcake, then enjoy!