Chocolate butterfly cupcakes

Name: Chocolate butterfly cupcakes
Total time: 1800 s
Yield: 10 servings
Cuisine: American
Ingredients: 150 grams flour; 150 grams white sugar; 150 grams softened butter; 3 eggs; 3 tbsp cocoa powder; 1 tsp baking powder; 150 grams butter; 150 grams nesquik or similar; 200 grams icing sugar

prfctionisoverrated @cook_3739989

I made these on a whim, craving after chocolate and the adorable butterfly cakes I used to make when I was little.

prfctionisoverrated @cook_3739989

I made these on a whim, craving after chocolate and the adorable butterfly cakes I used to make when I was little.

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Ingredients

30 mins

10 servings

cupcakes
150 gramsflour
150 gramswhite sugar
150 gramssoftened butter
3eggs
3 tbspcocoa powder
1 tspbaking powder
chocolate icing
150 gramsbutter
150 gramsnesquik or similar
200 gramsicing sugar

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Steps

30 mins

1

Preheat the oven to 180. Mine is a fan oven, which tends to get a little hotter than other types, so around 200 on a normal oven.
2

Mix together all the ingredients for the cupcakes and mix well. If it looks too thick, add a dash of milk but it should come out okay.
3

Set out cupcake cases in muffin trays. Fill them all generously, you want them to rise well over the top of the paper case. The amounts normally make 10 or 12 big ones. Place in oven for 15 to 20 minutes.
4

While the cupcakes are cooling, fill a pan with water and bring to the boil. In a glass bowl above the water, combine the nesquik and the butter, stirring constantly. When they are fully combined, sift in the icing sugar slowly. Whisk it until it's smooth.
5

Add a little bit of milk until the icing is glossy and smooth. Leave it on a low heat so it doesn't set.
6

Carefully cut the tops off the cupcakes and slice each top into two. These are the "wings" of the butterfly.
7

Take the icing off the heat and put a teaspoon of it onto each cupcake. Then stick the "wings" in.
8

Leave them to cool and set for at least 5 minutes. Enjoy!