Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Place the Muffin Cases into a muffin tin.

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Vanilla Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour and cocoa powder with a spoon.

Evenly divide the mixture between the Muffin Cases and bake for 15-20 minutes until well risen and firm to the touch.

Remove from the oven and leave to cool on a cooling rack.

Put the Chocolate Buttercream into a piping bag and pipe a swirl of icing on top of each cupcake and leave to set.

To decorate, soften the chocolate slightly over hot water, keeping it in one piece. Once slightly soft, use a potato peeler to shave chocolate curls from the chocolate. Stack the curls on the cupcakes.