Preheat your oven to 180°C (350°F) or 160°C for fan ovens and line a 12-cup muffin tin with cupcake cases.

In a mixing bowl, cream together unsalted butter and caster sugar until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing thoroughly after each addition until the mixture is rich and smooth.

Stir in the vanilla extract, then sift in the self-raising flour and mix until just combined.

Fill the lined muffin tin with batter using an ice cream scoop and bake for 18-20 minutes.

Let the cupcakes cool for about 5 minutes in the tin, then transfer them to a wire rack to cool completely.

Once cooled, spread chocolate frosting on each cupcake and sprinkle with chocolate sprinkles.