Alright, so I have a lot to update on. So, I’m going to try and make the intros as quick as possible. I apologize for any loss of wit :p Preheat your oven to 350! Make your batter and pour into your prepared pans.
Bake for 20-25 minutes, or till a toothpick comes out clean.
You can top the cupcakes with whatever type of frosting you’d like. If you’re going for butterflies though, I’d recommend a thicker, sturdier frosting, so I chose my go to, Swiss Meringue Buttercream!
Reserve 1/2 c and tint brown with cocoa powder. I tinted the rest yellow and then spread flat on my cupcakes.
Now on to the butterflies. Don’t be intimidated. They’re actually pretty easy, just kinda tedious. I wanted to use orange candy melts because I was making Monarch butterflies, but Michaels was out of orange!!! Travesty!!!! So, I bought beige 😦 it was alright. But, you should really try with all colors. I made them again with light blue and they turned out soooo cute!
Grab some parchment paper, dark chocolate candy melts and your colored candy melts. Melt the candies and place in piping bags with small round tips. Draw matching butterfly wings.
Fill it in with whatever other color melt you want.
Now melt in microwave for 5-6 seconds.
Take a knife and drag the dark chocolate into the colored candy melt.
Sprinkle on white non-pareils onto the wings.
Now on another parchment pipe antennae. I also piped little chocolate pebbles because the m&m’s I bought for supports [I’ll explain later] melted in the Los Angeles heat! The next time I made these, I just piped bodies out of chocolate, as well. This first time I piped cocoa powder tinted frosting, but I liked the look of the chocolate bodies better.
Now for assembly. Place two supports [you can choose chocolate chips, brown m&m’s, or make your own] spaced out on the cupcake.
Place a wing leaning on each support.
Either place a prepared chocolate body or pipe the reserved chocolate frosting.
Then place the antennae.
Truthfully, I didn’t like the way the chocolate frosting looked, so I tried to add texture with chocolate jimmies.
I made cupcakes with two little butterflies as well.
They were really easy and very pretty! Plus, the mocha cupcakes were absolutely delicious! I recommend them!
- 1 cup plus 2 tablespoons unsalted butter, room temperature, plus more for pans
- 1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder, plus more for pans
- 2 1/2 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons baking soda
- 1/8 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed dark-brown sugar
- 3 large eggs, room temperature
- 3/4 cup sour cream
- 1 1/2 cups buttermilk
- Preheat oven to 350 degrees. Brush mini muffin tins with softened butter; dust with cocoa. In a medium bowl, whisk together cocoa, flour, baking soda, and salt.
- With mixer on medium-high, cream butter and granulated sugar until pale. Add brown sugar; beat until fluffy. Add eggs, one at a time, beating well and scraping bowl. Mix in sour cream. On low, add flour mixture in three batches, alternating with buttermilk, and beginning and ending with flour, until just combined.
- Divide batter among tins, filling 3/4 full. Bake until firm to the touch and a cake tester inserted in centers comes out clean, 8 to 10 minutes, rotating halfway through. Transfer tins to racks to cool for 5 minutes. Remove from tins; let cool completely.
SWISS MERINGUE BUTTERCREAM
- 5 large egg whites
- 1 cup plus 2 tablespoons sugar
- Pinch of salt
- 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
- 1 1/2 teaspoons pure vanilla extract
- Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
- Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
- With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day.
- parchment paper
- chocolate candy melts
- colored candy melts
- piping bag
- small round tip
- white non-pareils
Follow Directions above from photos 🙂
I hope you guys enjoy! They turn out very beautiful!