Dragonfly Cupcakes

14 ingredients
4 steps

Ingredients

  • 1 cup self-rising flour, plus 2 tbsp
  • 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 cup granulated sugar
  • 15 tbsp butter, softened
  • 3 None large eggs
  • 60 None white chocolate chips
  • 4 None Nestle Sno-Caps, quartered
  • 2 tbsp shredded coconut
  • None None FOR THE CHOCOLATE BUTTERCREAM
  • 1/2 cup butter
  • 1 1/2 cups powdered sugar, sifted
  • 2 tbsp cocoa powder
  • 2 tbsp milk

Directions

  1. 1
    Preheat oven to 350°F. Line 15 recesses of 2 - 12-cup cupcake pans with paper liners.
  2. 2
    To make the cupcakes, sift flour, cocoa and sugar into a mixing bowl. Add butter and eggs and beat until combined. Increase speed to medium and beat until mixture is smooth and pale. Distribute between paper liners and bake for 20 mins, or until a skewer inserted in the center comes out clean. Let cool in pans for 5 mins then transfer to a wire rack to cool completely.
  3. 3
    To make the chocolate buttercream, beat butter until as white as possible. Beat in 1/2 the powdered sugar and cocoa powder. Add 1/2 the milk then remaining powdered sugar and milk.
  4. 4
    Spread buttercream over cupcakes. For each cupcake, make the dragonfly body using 4 white chocolate chips. Add 2 Sno-Caps for wings and coconut for antennae.

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