Get all your ingredients together.
(ignore the eggs, I wasn't thinking straight :p)

Preheat the oven to 180Celsius/350Fahrenheit/Gas Mark 4.

Prepare 20 bun cases.

I had a small try so had to do two lots of 10.

Put the 200ml water, 85g butter, 85g caster sugar and 1 tbsp golden syrup into a saucepan and melt. Bring it to the boil and then reduce and let it cook for 5 mins.

Then allow to cool.

Next or while you're waiting for the syrup mixture to cool, put 3 tbsp milk and 1 tsp vanilla extract into a bowl and add 1 tsp bicarbonate of soda and let it dissolve.

Put this to one side for now.

Into a different bowl sift 225g flour and 2 tbsp cocoa powder.

Add the syrup mixture, and mix.

Add the milk mixture from step 3 and beat well, until smooth.

Spoon into the bun cases (about 2/3 of the way).

Then pop them into the oven for 20 minutes until risen and firm to touch.

Allow to cool.

TOPPING ~

Over a pan of hot water, add 2 tbsp of water, 50g of white chocolate and 25g of butter.

Let melt together.

Add 175g of icing powder and mix well until smooth.

Repeat steps 8 & 9 but with plain or milk chocolate instead of white.

Add the mixtures to the top of the cupcakes.

This might get a little messy, too much and they will overflow!

Now we want some nice shavings of chocolate on top don't we...

Grab a chunk of chocolate and using your potato peeler, create little shavings of chocolate.

Now sprinkle the chocolate on top of the cupcakes.

I did milk chocolate on the white toppings and white chocolate on the dark chocolate toppings.

YUM, you're done :)