Butterfly cupcakes


- 24 vanilla cupcakes baked in liner color of choice
- 2 cups dark chocolate melting wafers
- 2 cups of candy melting wafers in color of choice
- 3 tablespoons white nonpareils
- 3/4 cup dark chocolate frosting
- 50-60 brown M&M's or chocolate chips
- Vanilla Buttercream Frosting
- food coloring in color of choice


Step 1

Trace the wing and antennae templates onto a sheet of paper with thick, black ink. Cut out 24 small squares of wax paper and 24 really-small squares.

Step 2

Place 1 cup each of the dark chocolate and colored candy melting wafers in two ceramic mugs. Microwave in 15 second intervals, stirring in between each, until the candy is melted and smooth.

Step 3

Using a small funnel, spoon the melted candy into individual plastic squeeze bottles. Using a cookie sheet as a work surface, place the template under a square of wax paper. Working on one wing at a time, use the melted dark chocolate to outline the wing template.

Step 4

You might have to go over the outline several times in order to thicken. Fill in the wing with the melted colored candy. Tap the cookie sheet lightly against the counter to flatten. Using a round toothpick, pull the dark chocolate into the colored candy to create the wing design.

Step 5

While the candy is still soft, sprinkle the outer edges of the wing with the white nonpareils. Repeat with the remaining melted candy, melting additional wafers as needed, to make 24 pairs of wings.

Step 6

Reheat the candy in the microwave for 10-15 seconds if it become to thick to work with, but be careful not to over heat. Place the cookie sheet in the refrigerator until set, about 5 minutes. Follow the same procedure to make the antennae, using the melted dark chocolate. Tint the vanilla buttercream to your color of choice, then spread the frosting on top of each cupcake. Spoon the chocolate frosting into a ziplock bag or a disposable pastry bag and set aside.

Step 7

Carefully peel the chilled wings and antennae from the wax paper. Place two brown M&M's or chocolate chips, about 1/2-inch apart, on the center of each cupcake. Press the inside edge of a pair of wings into the frosting about 1/4-inch apart, allowing the wings to lean on the M&M's or chocolate chips. Snip a 1/8-inch corner from the bag with the chocolate frosting.


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