For the cupcakes
Preheat the oven to 180 °C. Line two muffin pans with 18–24 paper cups (depending on the size of cupcake that you want). In the bowl of an electric mixer, using the paddle attachment, add the sugar, flour, cocoa, baking powder and salt, and mix. Add the eggs, milk, oil and vanilla essence. Beat at medium speed for 2 minutes before stirring in the boiled water. The batter will be very runny. Pour equal amounts of batter into the paper cups. Bake for 10–12 minutes. Remove from the oven and leave to cool completely in the pan before icing.
For the chocolate butter cream icing
Stir the cocoa powder into the melted butter to form a smooth paste. Add this to the bowl of an electric mixer. Then, using the whisk attachment, beat on medium speed while alternately adding icing sugar and milk, always starting and ending with the icing sugar. Beat until the mixture reaches spreading consistency. Add a splash more milk if needed. Stir in the vanilla essence. Spread or pipe the icing onto the cupcakes and decorate with pomegranate seeds.
Hint: pour the batter into a jug. This will make it easier to control the amounts you add to each paper cup.
Extract published with permission, from Make Give Sell by Callie Maritz and Mari-Louis Guy, published by Human & Rousseau.