Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
Line a muffin tin with 12 large muffin sized cupcake cases.
Cream together the butter and sugar until pale and fluffy.
Add the beaten eggs, oil & vanilla and beat together.
Finally add the flour & cocoa and mix thoroughly until smooth.
Spoon the batter evenly into the cases and bake for around 25 minutes or until a toothpick comes out clean.
When baked remove from the tin and leave to cool on a wire rack.
To make the buttercream, cream the softened butter together with the vanilla and then add the icing sugar and cocoa, mixing together until creamy and lump free.
Add a splash or 2 of milk until the buttercream reaches the desired consistency.
Once the cakes are cool pipe a large swirl of buttercream onto the middle of each cupcake.
Use a grater to grate the chocolate and sprinkle a small amount on top of each cupcake to finish.
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!