• Line the mini muffin tin with muffin liners or grease all the cavities well.

for the muffins

• Preheat the oven to 180°C (370°F).
• Beat the butter and sugar well.
• Stir in the eggs and a pinch of salt one after the other. Then stir in the flour and baking powder.
• Place a teaspoon of batter in each muffin liner.
• Mix the milk and cocoa powder into the remaining batter.
• Divide the remaining dark batter between all the liners. Press a cherry into each muffin.
• Bake for 10-12 minutes. Let cool.

for the buttercream

• Prepare the custard with the milk and sugar according to the packet instructions and leave to cool.
• Beat the butter until fluffy. Then stir the cold custard into the butter one spoonful at a time.
• Pipe the buttercream onto the cupcakes with a piping bag. Place the cupcakes in the fridge for at least one hour. The buttercream should be firm.

for the chocolate icing

• Melt the chocolate and coconut oil over a water bath. Leave to cool for a moment.
• To glaze the muffins with the chocolate, dip each muffin upside down into the chocolate.