Ingredients

110 grams	Butter softened
110 grams	Billington's Golden Caster Sugar
2	Eggs beaten
110 grams	Self Raising Flour
	Water cold
1 tsp	Vanilla extract
1 tbsp	Cocoa powder
1 tbsp	Milk
25 grams	Milk Chocolate roughly chopped

Additional Ingredients

Method

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1. Preheat the oven to 180C/ fan 170C/gas mark 4
2. Line the tin with 6 muffin cases
3. Beat with an electric whisk the softened butter and caster sugar until pale and fluffy.
4. Whilst still beating, gradually pour in the beaten egg until well combined.
5. Gently fold in the flour until just combined. Add 1-2 tbsp of cold water to make the mixture a dropping consistency.
6. Now mix together the cocoa powder and milk in a small glass or bowl until combined.
7. Divide the cake mixture in half between two bowls, and stir in the vanialla extract, and in the other add the cocoa mixture and chopped chocolate. Stir until combined.
8. Spoon alternate spoonfuls of chocolate and vanilla mixtures into each muffin case until evenly filled and both the mixtures have been finished up.
9. Using a skewer drag it through each muffin 2 - 3 times only, as less is more for a good marble effect.
10. Bake in the middle of the oven for 20-25 minutes or until risen and bounce back when touched.
11. Remove from the oven and leave to cool in the tin on a wire rack
12. For the frosting, beat together all the frosting ingredients using an electric whisk for 4 - 5 minutes, or until really smooth and creamy. The more you beat it, the more luscious the frosting becomes.
13. Once the muffins are at room temperature, using a small spatula or butter knife, liberally spread each muffin with the frosting and sprinkle with chocolate sprinkles.

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