1. CREAM the butter and sugar together until light and fluffy. Add the eggs and vanilla and beat well. Fold in the sifted flour and cocoa alternately with the milk until combined.
2. SPOON into 12 x 1/3 cup capacity patty paper lined muffin pans. Bake in a moderate oven 180°C for 20 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely.
3. SPREAD the cakes with chocolate icing and decorate with cachous or icing flowers. Allow the icing to set before serving.