Preheat the oven to 180 degrees Celsius/gas mark 5. Line a 12-hole cupcake tin with paper cases.
Beat the butter and vanilla sugar together for at least five minutes until pale and creamy.
Slowly add the beaten eggs and gently whisk together. Sift in the flour and pudding spices or cinnamon and gently mix together with a metal spoon until all the flour is folded in.
Spoon the batter evenly into the 12 cupcake cases, or use an ice-cream scoop. The cases should be just over half full.
Bake in the pre-heated oven for 12-15 minutes until a toothpick or cake tester comes out clean. Take the cakes out of the oven and leave them to cool.
To make the buttercream frosting, beat the butter and icing sugar together until pale and fluffy. Add the toffee sauce and mix well.
Using a small palette knife or a flat knife, spread a little frosting onto each cake. Twist the cake round as you spread to create a swirl effect.
Dust the cakes lightly with cocoa power and eat!