Preheat the oven to 180’C. Line 18 holes of 2 x 12 muffin pans (80ml) with cupcake cases.

In a saucepan melt butter, once melted take off the heat and allow to cool slightly. Meanwhile in a large bowl mix plain flour, baking powder, salt, and sugar. Whisk to combine. In a separate bowl add butter, milk, eggs, vanilla, and oil. Whisk until combined. 

Make a well in the middle of the dry ingredients and slowly pour in wet ingredients and add 100s & 1000s, whisking slowly until just combined. (it's important to not over whisk, you will overwork the mix and create a tougher cupcake).

Divide the mix between the 18 cupcake cases (be careful not to overfill the cases, aim about ½ cm under the top). Place in a preheated oven and bake for 22 minutes or until golden and cooked through.

Once cooked, remove from the oven and place on a wire rack to cool. Allow to cool completely to room temp before icing. 

To make the icing, place the Koko Black White Chocolate Dotties in a double boiler on the stove and gently melt. Once melted remove from the heat and allow to cool back to room temperature. 

Meanwhile, in a stand-up mixer, add butter and whisk until light and fluffy (2-3 min, stop and scrape down the sides 1-2 times). Add icing sugar, vanilla and salt, whisk for another 1-2 minutes until well combined.  Gently pour melted white chocolate and whisk until well combined. Transfer to a piping bag fitted with a 1 cm fluted nozzle. 

Pipe buttercream swirls on top of each cupcake and top with a Koko Black Caramel Chocolate Speckle.

Will keep in the fridge for 5 days.