Chocolate Butterfly Cupcakes

Chocolate Butterfly Cupcakes

Last week I bought a book with 100 cupcake recipes and tried one. Here's the receipt:

Ingredients (for 10 - 12 pieces):


For the dough you need:
For the chocolate cream
125 g margarine
80g butter
125 g sugar
125 g icing sugar
150 g  flour
25 g dark chocolate
2 ½ tee spoon baking powder

2 eggs (size L)

2 tbsp cocoa powder

25 g dark chocolate, melted

icing sugar, for dusting





Tip: All ingredients should be at room temperature. Therefore you have to take them out of the fridge 30 minutes before you begin baking the cupcakes.

Preparation:

Preheat the oven to 180 degrees. Cover a muffin tin with 12 paper baking cups. If you do not have paper cups, no problem, then you must only grease muffin tin with butter. If you do not have a muffin tin but only paper cups, then put the paper cups in 2 layers on a baking plate.
 


Mix the margarine with sugar for 5 minutes.

dough in the making


Then add the eggs (first the first egg - stir - and then add the 2nd).

dough in the making

Mix flour with baking powder and add to the dough and stir.

dough in the making


Add the cocoa.

dough in the making

Melt chocolate and add.


melt chocolate


Fill the paper baking cups with dough up to ¾.


Bake for 15 minutes in the oven and or bake until they pass the toothpick test. Remove from the oven and rest for 2 minutes. Allow to fully cool down on a wire rack (or plate).

cupcakes
 
For the filling beat in the meantime the butter until it is fluffy. Add the icing sugar and stir until smooth. Add the melted chocolate and mix well.

cream
 
The cream was too sweet for my test so the next time I'll use less sugar.

Once the cupcakes are cold, cut a cover with a sharp knife and cut it in half. Put a little chocolate cream on the cupcakes and arrange the 2 halves of the cover as butterfly wings.

Chocolate Butterfly Cupcakes
Chocolate Butterfly Cupcakes

And the just serve!

No comments