First preheat the oven to 180C or 160C fan assisted and line a muffin tray with cupcake cases.
Cream together the sugar and butter till light and creamy. Add the eggs one at a time, beating between each addition. Sift together the two flours into a bowl and add the vanilla extract to the milk.
Add 1/3 of the flour mixture to the batter alternating with the milk mixture then the vodka and kaluah, beginning and ending with the flour. Fill each case ¾ full of the batter and bake for 20 - 25 minutes until golden brown and firm to the touch. Leave to cool in the tin for 5 minutes then transfer to a wire cooling rack.
Once cool make the frosting by combining the butter with the icing sugar. Add the milk and kaluah, spoon by spoon until you achieve the correct piping consistency.
Pipe your cakes into a pretty swirl before decorating with grated chocolate.