Butterfly Chocolate Cupcakes Recipe

Name: Butterfly Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp butter, softened; 1/2 tsp vanilla extract; 1/2 cup sugar; 2 None large eggs; 1 cup self raising flour; 3 tbsp milk; None None Chocolate Icing; 1 tbsp butter; 1/3 cup milk; 2 1/2 cups powdered sugar + extra for dusting; 1/3 cup cocoa powder; 1 cup unsweetened shredded coconut; 1/4 cup raspberry jam; 1/2 cup cream, whipped

Servings: persons

6 tbsp butter, softened
1/2 tsp vanilla extract
1/2 cup sugar
2 None large eggs
1 cup self raising flour
3 tbsp milk
None None Chocolate Icing
1 tbsp butter
1/3 cup milk
2 1/2 cups powdered sugar + extra for dusting
1/3 cup cocoa powder
1 cup unsweetened shredded coconut
1/4 cup raspberry jam
1/2 cup cream, whipped

1
Preheat the oven to 350u00b0F. Line a 12-hole muffin pan with paper liners.
2
Using an electric mixer, beat the butter, vanilla, sugar, eggs, flour and milk in small bowl on a low speed until the ingredients are just combined. Increase the speed to medium, then beat until the mixture is changed to a paler color.
3
Divide the mixture among the paper liners, smoothing the surface. Bake for about 20 mins. Turn the cakes out onto a wire rack to cool.
4
Meanwhile make the chocolate icing. Melt the butter in a medium heatproof bowl over a medium pot of simmering water. Stir in the milk and sifted powdered sugar and cocoa until the icing is of a coating consistency.
5
Remove the paper liners from the cup cakes. Dip the cakes in the icing and drain off the excess, toss the cakes in coconut. Place the cakes on a wire rack to set.
6
Cut the top 1/4 inch off the cakes, then cut the tops into two. Spread jam and cream on the cakes then place the tops back on to create butterfly wings. Dust with powdered sugar and serve.

883

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tbsp butter, softened, 1/2 tsp vanilla extract, 1/2 cup sugar, 2 None large eggs, and more.

Yes, Butterfly Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterfly Chocolate Cupcakes

How did you like this recipe?

Frequently Asked Questions