Preheat your oven to 175°C (350°F) and prepare mini cake pans by greasing and lining with parchment paper.

In a large mixing bowl, cream together softened butter and sugar until pale and fluffy, about 3-4 minutes.

Add eggs one at a time to the mixture, mixing well after each addition, then blend in vanilla extract.

In a separate bowl, sift the flour, baking powder, and salt, then gradually add to the wet ingredients with alternating milk.

Divide the batter among the mini cake pans and smooth the tops, then bake for 15-20 minutes until a toothpick comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Whip heavy cream with powdered sugar until stiff peaks form, about 4-5 minutes.

Heat heavy cream in a saucepan until it begins to bubble, remove from heat and pour over chopped dark chocolate, whisking until smooth.

Drizzleganache over the cooled cakes, letting it drip down the sides, then pipe whipped cream on top and add festive toppings.

Dust with powdered sugar for a snowy effect before serving.