I made these adorable cupcakes for my little one’s second birthday. The cupcake itself was SUPER chocolately and delicious.

Mia getting ready to blow out her candles!

Cook’s Note – Butterfly Cupcakes:

• Both the cupcakes and chocolate butterflies can be made a day or two ahead of time (this is what I did and I highly recommend it).
• If you double this recipe, only bake one pan at a time as the cupcakes will not rise properly if baked with 2 trays in the oven. Store leftover cupcakes (frosted or unfrosted) in the refrigerator, and let them come to room temperature before serving.

For the Frosting:

• I used Wilton’s Vanilla Whipped Icing Mix – just follow the directions on the box (all you have to do is add ice water and whip!)
• Lemon Yellow Icing Color

For the Chocolate Butterflies:

• Wilton’s Dark Cocoa Candy Melts
• Wilton’s Yellow Candy Melts
• 2, 6-Ounce Mini Melting Decorating Squeeze Bottles
• Parchment Paper
• Funnel
• Toothpicks
• Chocolate Chips

Dark Chocolate Butterfly Cupcakes

Ingredients:

For the Cupcakes:

8 T unsalted butter, cut into 4 pieces
2 oz bittersweet chocolate, chopped
1/2 C Dutch-processed cocoa
3/4 C unbleached all-purpose flour
1/2 t baking soda
3/4 t baking powder
2 large eggs
3/4 C sugar
1 t vanilla extract
1/2 C sour cream
1/2 t table salt

Directions:

For the Cupcakes:

Adjust oven rack to lower-middle position; heat oven to 350°F. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.

Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

Whisk flour, baking soda, and baking powder in small bowl to combine.

Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.

Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

Makes 12 cupcakes

For the Frosting:

Follow the directions as per the Wilton’s Vanilla Whipped Icing Mix for both making the icing and coloring it. Pipe the frosting onto the cupcakes.

For the Butterflies:

To make your pattern, use a piece of cardstock or note card to draw the outline of your butterfly wing.

To Decorate: