Dragonfly Cupcakes Recipe

Name: Dragonfly Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup self-rising flour, plus 2 tbsp; 1/2 cup all-purpose flour; 1/3 cup cocoa powder; 3/4 cup granulated sugar; 15 tbsp butter, softened; 3 None large eggs; 60 None white chocolate chips; 4 None Nestle Sno-Caps, quartered; 2 tbsp shredded coconut; None None FOR THE CHOCOLATE BUTTERCREAM; 1/2 cup butter; 1 1/2 cups powdered sugar, sifted; 2 tbsp cocoa powder; 2 tbsp milk

Servings: persons

1 cup self-rising flour, plus 2 tbsp
1/2 cup all-purpose flour
1/3 cup cocoa powder
3/4 cup granulated sugar
15 tbsp butter, softened
3 None large eggs
60 None white chocolate chips
4 None Nestle Sno-Caps, quartered
2 tbsp shredded coconut
None None FOR THE CHOCOLATE BUTTERCREAM
1/2 cup butter
1 1/2 cups powdered sugar, sifted
2 tbsp cocoa powder
2 tbsp milk

1
Preheat oven to 350u00b0F. Line 15 recesses of 2 - 12-cup cupcake pans with paper liners.
2
To make the cupcakes, sift flour, cocoa and sugar into a mixing bowl. Add butter and eggs and beat until combined. Increase speed to medium and beat until mixture is smooth and pale. Distribute between paper liners and bake for 20 mins, or until a skewer inserted in the center comes out clean. Let cool in pans for 5 mins then transfer to a wire rack to cool completely.
3
To make the chocolate buttercream, beat butter until as white as possible. Beat in 1/2 the powdered sugar and cocoa powder. Add 1/2 the milk then remaining powdered sugar and milk.
4
Spread buttercream over cupcakes. For each cupcake, make the dragonfly body using 4 white chocolate chips. Add 2 Sno-Caps for wings and coconut for antennae.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 cup self-rising flour, plus 2 tbsp, 1/2 cup all-purpose flour, 1/3 cup cocoa powder, 3/4 cup granulated sugar, and more.

Yes, Dragonfly 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.

Dragonfly Cupcakes

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