Preheat your oven to 170C/160CFan and grease and flour, or cut mini circles and line the bottoms of your cups in your 12-hole mini sandwich tin!
Cream together the butter/spread and light brown sugar with an electric beater until smooth – add in the beaten eggs, flour, cocoa powder and vanilla and beat again for about about 20-30 seconds on a medium speed – it really doesn’t take too long, you don’t want to overbeat it!.
Spoon into your tin evenly per cup and bake in the oven for 16-18 minutes or until cooked through! Leave to cool on a wire rack.
Once the cakes are cool, make the frosting – beat the softened butter until smooth – this can take a couple of minutes. Add in the icing sugar and cocoa powder 1/3 at a time, making sure the sugar is fully incorporated each time until moving on! I use my KitchenAid for frostings as the machine can make it so much lighter and fluffier!
Keep on beating the frosting but add the vanilla, and then add 1 tbsp of boiling water at a time till you reach your desired consistency! I usually use about 1-2 spoonfuls!
Cut each cake in half carefully – using a piping bag, pipe on some buttercream for each cake and then add the other half of each mini cake on top!
Decorate your cupcakes how you like – I melted over some white chocolate, milk chocolate and then some sprinkles! ENJOY!
Notes
I use this 12-hole mini sandwich tin tin for this recipe! You can easily use cupcake cases instead, and take them out and cut them that way, but it doesn’t look nearly as good!
These Mini Cakes will last in an airtight container for 2-3 days!