Step 1

Preheat the oven to 180C/350F/Fan 160C/Gas Mark Line a 12-hole bun tray with 12 paper cases.

Step 2

Place the butter and sugar in a mixing bowl and beat together until very pale and fluffy. Gradually beat in the eggs, a spoonful at a time. Beat well after each addition and if the mixture begins to curdle add a spoonful of the measured flour.

Step 3

Beat in the vanilla extract then sift over the flour and cocoa powder and fold in gently with a metal spoon. Fold in enough of the milk to get a soft dropping consistency. Divide the mixture between the paper cases. Bake for 15-20mins until risen, golden and springy to the touch.

Step 4

Leave the fairy cakes in the tray for about 5mins then transfer to a cooling rack and leave to cool completely.

Step 5

To make the frosting, place the chocolate, syrup and butter in a heatproof bowl set over a pan of simmering water. Leave until melted then remove from the heat and stir until smooth. Stir in the double cream to make a smooth and thick frosting.

Step 6

Spoon the chocolate frosting over the top of the fairy cakes and decorate with white chocolate curls. Leave in a cool place until set.