To bake the cupcakes -

1. Set the oven to 180°C/160°C Fan/350ºF (gas mark 4).
2. Cream the margarine and the sugar until pale, creamy and fluffy.
3. Break the eggs straight into the bowl and then pop the bowl onto your scales and set it to zero. Add the cocoa powder to the bowl and then make up the weight to 8oz with SR flour.
4. Beat together thoroughly with the mixer.
5. Next take a tablespoon and gently heat it in the flame for a few seconds to warm it up. Now add the syrup to the bowl with the warm spoon - it should slide easily off with the heat. Add the boiling water and carefully fold the syrup and water into the mixture.
6. Spoon the mixture between the cases and bake in the oven for 15-20 mins until the cakes feel springy to the touch.
7. Leave in the tins for 5 minutes, then remove, in the paper cases, to a wire cooling rack.

To make the icing -

1. Melt the chocolates and butter in the microwave until there are no solid bits left.
2. Beat in the eggs, then the icing sugar - I use my electric hand held mixer again for ease and speed.
   Finally, beat in the vanilla and water.
3. The icing will be too runny to work with now so let it chill in the fridge until it has thickened a little. I find that using a piping bag works well and gives a very professional finish without any fuss. Scatter with your favourite sprinkles for the finishing touch.