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Choc-chip butterfly cupcakes
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Prep Time:
150 minutes
Cook Time:
30 minutes
Total Time:
180 minutes
Decadent chocolate butterflies elevate these scrumptious cupcakes to the next level.
Ingredients:
  • 125g dark chocolate melts
  • 125g butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 2.20 gm vanilla essence
  • 225g (1 1/2 cups) self-raising flour, sifted
  • 41.20 gm milk
  • 95g (1/2 cup) NESTLÉ BAKERS' CHOICE Milk CHOC BITS
  • 1 x 453g ctn Creamy Deluxe Vanilla Frosting
  • Icing sugar, to dust
Instructions:
  • Prepare baking trays with non-stick baking paper. Melt the chocolate in a heatproof bowl over simmering water, ensuring it doesn't touch the water. Stir with a metal spoon until smooth, then pour into a piping bag with a 5mm plain nozzle attached.
  • Pipe 24 small heart shapes onto a lined tray to create wings and pipe twenty-four 2cm lines, finishing with a dot, onto the another lined tray to form antennae. Let them sit until firm. Keep the extra chocolate for later use.
  • Preheat oven to 180°C and line twelve 80ml (1/3-cup) muffin pans with paper cases. In a large bowl, use an electric beater to cream together the butter, sugar, and vanilla until pale and creamy. Add eggs one at a time, beating well after each addition. Mix in half of the flour and milk until combined, then add the remaining flour, milk, and chocolate chips, stirring until well mixed.
  • Transfer the mixture evenly into the lined pans. Bake for 20-25 minutes until a skewer comes out clean when inserted into the centers. Allow to cool in the pans for 2 minutes before transferring to a wire rack to cool completely.
  • Frost the cupcakes, then melt the reserved chocolate in a heatproof bowl over simmering water. Transfer the melted chocolate to a piping bag, and create chocolate wings and bodies on each cupcake. Add chocolate antennae on top of each body, and let them set. Finally, dust lightly with icing sugar before serving.

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