Chocolate Butterfly Cakes
Humble chocolate butterfly cakes are a simple yet delicious classic that I'm sure everyone remembers making as a little-un.
Ingredients
Cakes
- 110 g unsalted butter room temperature
- 100 g caster sugar
- 2 large eggs
- 75 g self-raising flour
- 25 g cocoa powder
- 2 tbsp freshly brewed coffee
- 75 g white chocolate chips
Buttercream
- 75 g unsalted butter room temperature
- 200 g icing sugar
- 45 g cocoa powder
- 2 tbsp milk/water
- icing sugar to decorate
Instructions
- For the cakes: Preheat your oven to 180C/160C Fan/Gas 4 and place 12 cupcake cases in a cupcake tin. In a large bowl, cream together the butter and sugar. Once the mixture is fluffy, add in the eggs one at a time. You may need to add a little of the flour with the second egg to ensure the mixture doesn't curdle. Finally, add in the flour and cocoa powder and mix until just combined. Then add the freshly brewed coffee and the chocolate chips.
- Evenly spoon the mixture into each cupcake case, and bake for 15 minutes or until the mixture is firm but still springs back to the touch. Place the cakes onto a cooling rack to cool completely.
- For the buttercream: In a large bowl beat together the butter and icing sugar. Then add the cocoa powder until fully incorporated. Your mixture will be very stiff at this point. Finally, add in 2tbsp milk or water and continue to beat until your buttercream if fluffy and pipeable. Add more milk/water if necessary.
- To assemble: Using a sharp knife cute a shallow cone out the top of the cake and then cut in half. Using a piping bag and star tip, pipe the buttercream into the hole and then place the two sponge halves onto the buttercream like wings. Dust all cakes with icing sugar to decorate.