Heat your oven to 180ºC/160ºC fan and line a muffin tray with 12 cases.
Beat the unsalted butter with the caster sugar/light brown sugar until fluffy.
Add the eggs, self-raising flour and cocoa powder to the unsalted butter/sugar mix until well combined.
If the mixture is too stiff you can add 1 tbsp whole milk at a time to get a smooth light consistency.
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.
Leave to cool fully on a cooling rack!
Chocolate Buttercream Frosting
Beat the unsalted butter with an electric mixer for a couple of minutes to loosen.
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!
Decoration
Pipe your buttercream frosting onto your cupcakes however you wish!
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.
Add perhaps some sprinkles to finish off!
Notes
This recipe was one of the first I posted on this blog but I decided to repost it with a few tiny little additions!
These will last for 3 days in an airtight container, or you can freeze them for up to 3 months!