Preheat your oven to 70 degrees. Mix your butter and icing sugar till soft and creamy. Add in one egg at a time and mix after each one. Then add in your vanilla esscense and mix well.
Add your self rising flour into the mixture. Add a bit of milk at a time and keep mixing.
Your batter should look similar to below pic.
Separate your batter into 2 halves. In one half add your strawberry esscense and in the other half add your coco powder. Mix well.
Line your cupcake tray with cupcake holders and spoon in the batter. Bake till skewer comes out clean.
On the stove remove the boiled milk and add in some of your baking chocolate. Mix till melted and return pot to stove. Add more chocolate pieces and your icing sugar. Mix till it boils up and start to thicken. Remove from stove and allow to cool so it gets more thick.
Poke holes into your cupcakes using a fork and pour your chocolate syrup over. Decorate as desired and pop it in the fridge so that the chcolate syrup can set.
The reason for poking the holes is so that the choclate syrup can go into the cupcake, keeping moist and chocolatey on the inside. Enjoy ❤
