Neenish cupcakes

Makes 16
250g unsalted butter
1 cup caster sugar
1 tsp vanilla essence
4 eggs
1 1/2cups SR flour, sifted1/2cup plain flour, sifted
3/4cup milk
1/4cup cocoa powder

Icing (frosting)
1 1/2cups icing sugar
10g unsalted butter

Chocolate topping
200g dark chocolate, roughly chopped

Method:
Preheat oven to 180c
Line 16 standard muffin holes with paper patty-pans.

Beat the butter, sugar and vanilla together with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Fold in the flours alternately with the milk. Divide the mixture in half and stir the cocoa through one half of the mixture until well combined. Divide the chocolate mixture evenly into half of the cases. Then divide the plain mixture into the other half, so that each case is filled with half chocolate and half plain mixtures. Bake for 18-20 minutes, or until a skewer comes out clean when inserted into the center of a cake. Transfer onto a wire rack to cool.
To make the white icing, place the icing sugar and butter in a small heatproof bowl. Stir in enough warm water to form a smooth paste. Sit the bowl over a small saucepan of simmering water and stir until smooth and glossy. Remove from the heat. Spread the icing over the white side of each cake.

To make the chocolate topping, place the chocolate in a small bowl over a saucepan of simmering water, and stir occasionally until the chocolate has melted. Spread the chocolate over the other half of the cakes.

I also made a few plain white ones (i.e. no chocolate)

First photo thanks to Google images.