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1
Line a 12 hole muffin pan with LARGE patty cases (Muffin Paper Cups).
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2
NOTE: May need to change patty case size depending on your muffin pan.
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3
NOTE: Patty cases are OPTIONAL.
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4
Combine Butter and Milk in small pan, stirring on low heat until butter is melted.
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5
COOL to room temperature.
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6
BEAT Eggs in small bowl with an electric mixer until THICK and creamy.
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7
GRADUALLY add Caster Sugar, beating until well combined.
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8
NOTE: Any substitute of other sugar may slightly change muffins, but is still OK.
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9
Combine sifted self raising flour and Cocoa.
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10
FOLD (With spoon OR Hand Mixer on FOLD;) combined mixture and butter mixture in two batches.
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11
(Means Combined flour, cocoa and butter, and then combined flour, cocoa and butter again).
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12
Divide between Muffin Trays with or without Patty Cases.
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13
COOK in moderate oven 180 degrees for about 25 minutes or when toothpick comes out clean when tested.
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14
Turn onto a wire rack to cool.
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15
ICING ---BEAT cream cheese in small bowl with an electric mixer until light and fluffy.
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16
Add SIFTED Icing Sugar WITH 2 Tablespoons Cocoa powder.
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17
BEAT well until combined.
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18
STIR in Liqueur.
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19
SPREAD Icing over cakes.
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20
Dust with extra Cocoa (OPTIONAL).
