Preheat your oven to 180°C (350°F) or 160°C for a fan oven. Line a muffin tin with cupcake cases.

In a large mixing bowl, combine butter and sugar. Use an electric mixer to cream them together until light and fluffy, about 3-5 minutes.

Add eggs one at a time, mixing well after each addition until smooth and glossy.

Stir in vanilla extract, sift in flour, and gently fold the mixture until just combined.

Divide the batter evenly among cupcake cases, filling each two-thirds full, and bake for 18-20 minutes.

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

Frost cooled cupcakes with chocolate frosting and top with chocolate sprinkles.