Method:

Preheat the oven to 180C and prepare cupcake tins with liners.
Place the Golden Cloud chocolate cake mix into a large bowl.
In a jug, whisk together the oil, water and eggs. Make a well in the centre of the cake mix and add the wet ingredients. Whisk until the mixture is smooth and lump free.
Pour half the mixture into the cupcake liners until ¾ full. Break the milk chocolate into pieces and submerge a piece into each cupcake.
Place in the oven and bake for 15-20 minutes. Remove from the oven and allow to cool completely
Make the buttercream by whisking the butter until fluffy. Gradually add the icing sugar and cocoa powder until fully incorporated. Add the vanilla, salt a milk and whisk to combine.
Transfer the buttercream into a piping bag fitted with a star nozzle.
Pipe the cupcakes.
Melt the Beacon Heavenly Midnight Velvet and drizzle over the cupcakes. Grate the Beacon Ivory Cream over the cupcakes and enjoy!