Chocolate heaven cupcakes

Preheat the oven to 180ºC/350ºF/gas mark 4.

Cream together the butter and caster sugar, using the paddle attachment of an electric mixer or by hand, until pale and fluffy. Add the eggs a little at a time, beating after each addition. Fold in the flour and cocoa powder.

Place the paper cases in a cupcake tray and fill each halfway full with the mixture. Dont be tempted to overfill them as they will turn into a mess instead of a neatly contained cupcake.

Bake for 15 mins, or until the cakes are well risen and spring back to the touch. Remove to a wire rack and leave to cool completely.

To make the butter icing, place the butter, icing sugar and cocoa, along with 2 tbsp water, in a food processor with a whisk attachment, or into a large bowl (be prepared to use lots of elbow grease if you dont have the asset of electric beaters). Whisk for 5 - 10 mins (the longer, the better) to give the icing lots of volume. It will become deliciously light and glossy.

Generously spread the icing on to the cupcakes with a palette knife. Decorate with white chocolate buttons, then serve.