Preheat the oven to 180°C and place cupcake papers in a muffin tin.
Combine all the ingredients in a large bowl and beat until the batter is smooth.
Divide the batter between the cupcake cups and bake for 15-20 minutes until golden and a toothpick inserted comes out clean.
Remove from the oven and allow to cool for 5 minutes in the tin before placing on a cooling rack to cool completely.
For the frosting, beat the butter until pale and fluffy. Beat in the icing sugar and mix for 5 minutes.
Add the vanilla extract and mix.
Add the cream slowly whilst mixing until you have reached the desired consistency.
Pipe the icing onto the cupcakes and place a flake into the buttercream. Place the cupcakes in the fridge for the frosting to set.
When the frosting is hard, melt the chocolate and allow to cool slightly.
Quickly dip each cupcake into the chocolate and hold upside down for the excess to drip off. Place on a wire rack and allow to set.
Reprinted with permission of Simply Delicious.
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