Preheat oven to 160°C.

In a bowl add butter and chocolate and melt them either on a double boiler or in MW.

In another bowl, mix together flour, baking soda, baking powder, sugar, salt and cocoa powder.

Add milk, vinegar and vanilla and mix to incorporate.

Finally add in the melted butter and chocolate mix and combine to form a smooth batter.

Pour in a greased 8" square tin and bake for 25 - 30 minutes. The cake may be slightly gooey. Do not wait for the tooth pick to come out clean.

Just mix the cake while still hot so that you don't end up with a crisp skin.

Allow it to cool completely in the tin it self.

Cover with a cling film and refrigerate for one hour.

Use a scoop or a table spoon to take portions of the fudge and roll it into a ball.

Take the sprinkle on a plate and roll the ball on it so that the sprinkle stick evenly to the balls.

Place in individual mini cup cake liners and refrigerate until firm.

Serve chilled.