Cupcakes

• 4 oz self raising flour
• 4oz soft margarine
• 4oz castor sugar
• 2 eggs
• 1 level tsp baking powder
• 1 heaped tablespoon cocoa

Instructions

1. Preheat the oven to 160ºC (fan assisted, 180°C non fan)
2. Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
3. Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full. Insert a small amount of millionaire toffee into the centre of each cupcake.
4. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.

Chocolate Frosting

Ingredients

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 1/2 cup (41g) cocoa powder
• 3 Tablespoons (45ml) heavy cream or milk, at room temperature
• 2 teaspoons pure vanilla extract