1 Pot, 1 Small pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Teaspoon, 1 Wooden spoon, 1 Fine grater, 1 Sieve, 1 Potato masher, 1 Lid
1 For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a 12 hole muffin tin.
2 Mix the cornstarch, flour, baking powder, sugar and salt in a mixing bowl.
3 Whisk the butter, eggs, milk and vanilla together. Pour one-third of the egg-milk mixture into the flour mixture and stir gently. Add the remaining egg-milk mixture and stir until just combined. The batter will be lumpy.
4 Spoon into the paper cases and bake for about 15-20 minutes until golden and firm to the touch. Leave the muffins in the tins for 10 minutes and then cool completely on a wire rack.
5 For the buttercream: beat the butter with an electric whisk for 2-3 minutes until fluffy. Mix in the milk and vanilla extract alternately with the confectioners' sugar and whisk until the cream is light and fluffy.
6 Spread the buttercream over the cooled muffins and decorate with grated chocolate.