Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Place the Baking Cases into a muffin tin.

Cream together the butter and sugar until light and fluffy. 

Fold in the remaining flour and the cocoa powder with a metal spoon. 

Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge. Cut each circle in half and set aside.

Spoon the Chocolate Buttercream onto the hole in the cake. 

Place the two halves of cake on top to resemble butterfly wings. Dust the top of each cake lightly with the sieved icing sugar.

Gradually beat in the eggs, and Vanilla if the mixture starts to curdle, add a little flour.

Place spoonfuls of the mixture into the baking cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool.

 Pop the butter in a bowl and beat with a hand help electric whisk, until light and fluffy. Add in the icing sugar, cocoa powder and vanilla and beat until combined.