Preheat oven to 180°C. Cream butter and sugar together.
Add the eggs in three stages, beating continuously until light and fluffy. Stir in vanilla.
Sift flour, baking powder and salt together and fold into batter alternatively with the milk.
Spoon 2/3 full into a muffin tray lined with cupcake cases.
Bake for 15-20 minutes or until risen and lightly golden in colour.
Remove from oven and allow to cool on a wire rack.
Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool.
cream the butter and icing sugar in a large bowl until creamy. Stir in the chocolate.
Ice the cup cakes once they are cool.
Reprinted with permission of The Free Range Chicken Co.