Preheat your oven to 175°C (350°F) and prepare mini cake pans with butter and parchment.

Cream together softened butter and granulated sugar until pale and fluffy, about 3-5 minutes.

Add room temperature eggs one at a time, blending well. Then mix in vanilla extract.

Sift together all-purpose flour, baking powder, and salt in a separate bowl. Gradually add to wet ingredients alternating with milk.

Divide batter evenly into prepared pans and bake for 15-20 minutes until toothpick comes clean.

Cool cakes in pans for 5 minutes, then transfer to a wire rack to cool completely.

Heat heavy cream in a saucepan until steaming. Pour over chopped dark chocolate and whisk until smooth, adding butter if desired.

Whip cold heavy cream with powdered sugar until stiff peaks form. Transfer to piping bag.

Drizzle ganache over cooled cakes and pipe whipped cream on top in swirls.

Garnish with assorted festive toppings and a dusting of powdered sugar.