Preheat oven to 160c Cream together the butter and sugar till light and fluffy. Add the eggs and vanilla essence and mix until combined. Gradually add in flour until you get a nice smooth batter. Stir in the chocolate chips.

Place the coronets standing up in a muffin tin or on a baking tray. Using a teaspoon fill the coroners two thirds full of the cake batter. Cook for 20-25 minutes until they are golden and a skewer/knife comes out clean.

Transfer to a cooling rack and allow to cool completely.

Whisk together the buttercream ingredient until light and fluffy. Using a piping bag with a large star nozzle pipe the buttercream onto the coronets to look like ice cream.