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Chocolate Butterfly Cupcakes

16 cupcakes
Intermediate
40 minutes
Bake a chocolatey take on traditional British butterfly cupcakes. They’re perfect for kids and for the very much still young-at-heart.
Prepare succulent chocolate sponge cupcakes cut into butterfly shapes on top. Decorate with delicious chocolate buttercream style icing to serve up a treat for chocolate lovers of all ages.
Recipe Ingredients
How to Prepare
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Recipe Ingredients

For the Cakes
110 gUnsalted butter or Margarine (4 oz)
100 gCaster Sugar (4 oz)
75 gSelf-Raising Flour (3 oz) Sieved
1Dr. Oetker Fine Dark Cocoa Powder 1 sachet / 25g
16Dr. Oetker White Muffin Cases
2Medium Eggs
For the Decoration
400 gDr. Oetker Chocolate Buttercream Style Icing

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Picture - Dr. Oetker Fine Dark Cocoa Powder 1 sachet / 25g
Picture - Dr. Oetker Chocolate Buttercream Style Icing
1

Chocolate Butterfly Cupcakes

Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Place the Baking Cases into a muffin tin.

2

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, if the mixture starts to curdle, add a little flour.

3

Fold in the remaining flour and the cocoa powder with a metal spoon. Place spoonfuls of the mixture into the baking cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool on a cooling rack.

4

Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge. Cut each circle in half and set aside.

5

Spoon the Chocolate Buttercream onto the hole in the cake. 

6

Place the two halves of cake on top to resemble butterfly wings. Dust the top of each cake lightly with the sieved icing sugar.