Step 1

Heat your oven to 180ºC/160ºC fan and line a muffin tray with 12 cases.

Step 2

Beat the unsalted butter with the caster sugar/light brown sugar until fluffy.

Step 3

Add the eggs, self-raising flour and cocoa powder to the unsalted butter/sugar mix until well combined.

Step 4

If the mixture is too stiff you can add 1 tbsp whole milk at a time to get a smooth light consistency.

Step 5

Split the mixture evenly into your baking cups, then bake in the oven for 20 minutes, or until a skewer poked into one of the cakes comes out clean and they are springy to touch.

Step 6

Leave to cool fully on a cooling rack!

Step 7

Beat the unsalted butter with an electric mixer for a couple of minutes to loosen.

Step 8

Gradually beat in the icing sugar until well combined, then add the cocoa powder and beat for 5 minutes until a silky lovely buttercream texture is produced. If the mixture is a little stiff, add one tbsp boiling water at a time till you reach the consistency you want!

Step 9

Pipe your buttercream frosting onto your cupcakes however you wish!

Step 10

Once iced, melt the white chocolate (in a heat proof bowl in the microwave in short bursts or over a pan of simmering water) and drizzle over the top.

Step 11

Add perhaps some sprinkles to finish off!