Ingredients

• 180g unsalted butter, softened
• 220g (1 cup) caster sugar
• 1 1/2 teaspoons vanilla extract
• 3 eggs
• 150g (1 cup) self-raising flour
• 60g (1/2 cup) Dutch cocoa (see note)
• 125ml (1/2 cup) buttermilk

White chocolate buttercream

• 150g (1 cup) NESTLÉ BAKERS' CHOICE White Choc Melts
• 180g unsalted butter, softened
• 280g (1 3/4 cups) icing sugar mixture
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• Milk chocolate buttons, to decorate
• Cachous, (see note) to decorate

Method

• Step 1 Preheat oven to 180C. Line 20 holes of cupcake pans with paper cases. Place butter in the bowl of an electric mixer. Add sugar and vanilla, then beat for 3 minutes or until pale and fluffy. Crack 1 egg into a small bowl. Slide egg into butter mixture and beat for 3 minutes or until well combined. Repeat process with remaining 2 eggs.
• Step 2 Sift flour and cocoa into a large bowl. Using a hand-held whisk, whisk flour and cocoa to combine. Add half the flour mixture to butter mixture and beat on low speed until combined. Add buttermilk and beat until combined. Add remaining flour mixture and beat on low speed until a smooth batter forms.
• Step 3 Spoon 2 level tablespoons of batter into each paper case. Bake cupcakes for 20 minutes or until a skewer inserted into the centre comes out clean. Place cupcake pans on a wire rack to cool for 10 minutes. Carefully remove cupcakes from pan and place on the wire rack to cool completely.
• Step 4 Place 5cm water in a saucepan and bring to the boil over high heat. Reduce heat to low so water is simmering. Place white chocolate melts in a heatproof bowl. Place bowl over saucepan. Make sure water does not touch bowl. Cook, stirring frequently, for 3 minutes or until chocolate melts. Carefully remove bowl from saucepan and set aside.
• Step 5 Place butter and icing sugar in the clean bowl of electric mixer. Beat on low speed to combine, then increase speed to medium and beat for 4 minutes. Add vanilla and milk, and beat for a further 2 minutes or until mixture is very pale and fluffy.
• Step 6 Add melted chocolate to bowl and beat on low speed until combined. Increase speed to medium and beat for 1 minute or until mixture is light and fluffy. Place piping bag with nozzle in an empty glass. Spoon mixture into piping bag.
• Step 7 Pipe buttercream in a swirl pattern on top of each cupcake while the buttercream is still soft. Decorate with chocolate buttons and cachous to serve.