Preheat the oven to 180ºC/160ºC fan and prep 12 cases.
Beat the unsalted butter/stork and light brown soft sugar together until light and fluffy.
Add in the self raising flour, cocoa powder, eggs and vanilla extract.
Beat the mixture until its thick and lovely.
Split the mixture evenly between the 12 cases and bake in the oven for 20-22 minutes.
Once baked, leave to cool fully.
Buttercream
Beat the room temperature unsalted butter on its own for a few minutes to loosen it and make it smoother.
Add in the icing sugar and vanilla extract and beat again until smooth - I mix for a good few minutes.
Add the green food colouring and beat again until combined.
Decoration
Pipe green food colouring on to each cupcake using a 2d closed star piping nozzle - try to keep some of the cupcake sponge exposed, and pipe the buttercream taller than usual.
Carefully press some brightly coloured sprinkles in to the cupcakes to resemble christmas baubles.
Add a chocolate star to each cupcake, and lightly dust with icing sugar. Enjoy!