Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases or put 12 Baking Cups onto a flat tray!
Beat the butter/stork with the Sugar until fluffy, add in the eggs, self-raising flour and cocoa powder with the butter/sugar mix until well combined.
Split the mixture between the cupcake cases evenly.
Bake in the oven for 17-20 minutes until baked through. Leave to cool fully on a cooling rack!
For the Buttercream!
Melt your Dairy Milk till smooth - I do this in the microwave, but you can also do this in a double boiler.
Beat the butter for a couple of minutes to really loosen it – Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
Add the melted chocolate to the buttercream and mix again - till smooth!
For the Decoration!
Core our the middle of the cupcakes, and add in your heaped teaspoons of the spread. Either push the cut out pieces back into the cupcakes, or eat them.
Using a 2D Closed Star Piping Tip, pipe the buttercream onto the cupcakes like an ice-cream at the beach looks so its the perfect ratio of buttercream to cake.
Once iced add on some pieces of Dairy Milk, or buttons, or grated chocolate - or do all three like me!