Chocolate Butterfly Cupcakes

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Ingredients for chocolate butterfly cupcakes (Makes 6)

150 grams self-raising flour

30 grams cocoa powder

100 grams butter

30 ml vegetable oil

100 grams sugar

6 tablespoons buttermilk

half teaspoon baking powder

1 large egg

To decorate the chocolate butterfly cupcakes

Chocolate Buttercream

Method Chocolate Butterfly Cupcakes

Pre-heat oven to 180 Celsius, prepare a cupcake tray with cupcake cases and put to one side.

Put the oil, butter and sugar in a bowl and whisk together.

Add in the egg and whisk

Sift the flour, cocoa powder and baking powder into the bowl

Add the buttermilk and mix until smooth

Divide the mixture into the cupcake tray

Bake in the oven for about 15-18 minutes. Test with a toothpick after 15 minutes. If it comes out clean they are ready. Remove them from the oven, leave in the tray for 5-10 minutes. Remove and put on a cooling rack to cool completely

While the cupcakes are cooling make half of this chocolate buttercream which you will use to decorate the cupcakes.

Depending on how you pipe you may need more icing. If you do, just make more.

When the cakes have cooled, cut off the tops and then cut them in half.

Pipe buttercream on the cupcakes and place the two cut pieces on top in a wing shape.

You can dust with icing sugar (optional)

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