Chocolate Butterfly Cupcakes
Note: I usually make these the day before.
Your favorite frosting, colored green1 bag orange Wilton candy melts
1 bag pink Wilton candy melts
1 bag chocolate chips
Ziplock sandwich size bags
How to make the Chocolate Butterflies
In a ziplock bag, place 1/3 cup of chocolate chips. Microwave for 60 seconds on 50% power. Knead and microwave again for 60 seconds on 50% power and knead until chocolate is smooth.
Cut a small corner of the bag and pipe the chocolate onto the wing pattern. Set aside to set up and dry – usually when the chocolate is no longer shiny, it’s safe to begin the interior of the wings.
Place 20 orange candy melts in the corner of a ziplock bag. Microwave on 50% power for 30 seconds. Flip bag over and microwave for another 30 seconds on 50% power. Knead. Continue to microwave and knead until completely melted. Pipe the Orange color into the center of the butterfly wings.
Repeat with the pink candy melts.
Let wings set to dry completely.
For the next step, I work with 6-8 butterflies at a time.
On wax paper, lay two wooden spoon handles next to each other with about 1″ in between them. By now your chocolate in the bag has probably hardened. Place in the microwave and microwave for 30 seconds on 50% power until smooth. Pipe a 1″ log of chocolate in between the two spoon handles. Place one wing on the chocolate dollop and one on the other, using the handles to prop up the wings. Pipe an additional layer of chocolate in between the wings to create the body. Let set until completely dry.
Frost your cupcakes with prepared green frosting and place a butterfly on top.
Cut a small hole in the plastic bag so you have more control with the melted chocolate. Go slowly and your outline will be fine. Remember to stop squeezing the bag before you move the bag to the other wing outline.
I usually make my cupcakes the day before so they are cool enough to frost and decorate. You can also make the butterflies the day before, just place in an airtight container in a cool place (but not the refrigerator) and frost the cupcakes and decorate with the butterfly the day of serving.
I reheat my hardened chocolates in the ziplock bags by dipping them in warm/hot water in a glass or bowl.
Happy cupcake making and decorating!