Chocolate and Raspberry Butterfly Cupcakes
- 6 tbsp unsalted butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large free-range eggs
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 cup milk
- 3/4 cup cocoa powder
- 1 cup boiling water
Chocolate icing and ‘wings’:
- 1 1/2 cup confectioners sugar mixture
- 1 stick and 2 tablespoons butter, softened
- 1/2 cup chocolate, chopped
- 1/4 cup thickened cream
- 12 dark chocolate digestive cookies, each cookie cut in half
- 1 jar raspberry jam
- Confectioners sugar, to dust
Preheat oven to 350°F. Line a 12-hole muffin pan with cupcake papers and set aside.
Sift together flour and baking powder in a bowl. Mix cocoa and boiling water together until smooth and allow to cool completely.
In a mixing bowl, beat butter and sugar until creamy then stir in vanilla. Add one egg and beat for one minute, then add the second egg and beat in again for another minute.
Add flour mixture and stir until combined. Add milk and cocoa mixture then beat entire mixture until smooth. Fill cupcake papers 3/4 full and bake for 13-15 minutes. Stick a butter knife into a cupcake. If it comes out clean, the cupcakes are ready. Remove and cool on a wire rack.
To make icing, beat together the softened butter and confectioners sugar until creamy. In a saucepan, bring the cream to a simmer and whisk in chocolate until smooth and shiny, then allow to cool completely.
Once cool, whisk chocolate mixture into the icing sugar mixture. Cut the tops off each cupcake, and using a sharp knife, carve out a little hole into the middle of the cake.
Using a piping bag full of raspberry jam, pipe the hole full of jam. Place a dollop of icing onto each cupcake after they are filled with jam. Press two cookie halves into the tops of the iced cupcake standing upright like ‘wings’, and dust with confectioners sugar.