Sour Cream Chocolate Cupcake Butterflies

Desserts

 

  • Total Preparation Time: 40 minutes

Makes 12 servings

Rating: 5 Stars

Ingredients

1 cup250 mLGAY LEA - Salted Butter, softened
1/2 cup125 mLGranulated Sugar
2 cups125 mLBrown Sugar
2 2 Eggs
1 cup250 mLGAY LEA - Regular Sour Cream
1 tsp5 mLInstant Coffee Granules
1 tsp5 mLVanilla Extract
1 1/4 cups300 mLAll Purpose Flour
2/3 cup150 mLCocoa Powder
3/4 tsp4 mLBaking soda
1/4 tsp1 mLSalt
Icing
1/2 cup125 mLMilk Chocolate Chips
1/2 cup125 mLGAY LEA - Regular Sour Cream
3/4 cup175 mLPrepared Dulce de Leche spread or thick caramel sauce
Licorice Whips
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Instructions

Cupcakes

  1. Preheat oven to 350°F (180°C).
  2. Line a 12-cup muffin pan with paper liners; set aside. Beat butter with granulated and brown sugars, on medium speed, for 3 minutes or until light and fluffy. Add eggs, one at a time, until fully incorporated.
  3. Stir sour cream with instant coffee and vanilla until well combined. In a separate bowl, mix flour, cocoa powder, baking soda and salt. In two additions, alternately beat in sour cream mixture and flour mixture, until just combined.
  4. Divide batter evenly among muffin cups. Bake for 25 minutes or until toothpick inserted into the centre of the cupcake comes out clean. Remove cupcakes to a wire rack to cool completely.

Icing

  1. Melt chocolate chips in a bowl set over a pot of simmering water. Cool slightly. Stir in sour cream and beat until very fluffy. Transfer to a piping bag with a star tip.
  2. Slice tops off of each cupcake using a serrated knife; cut each round in half to resemble “wings”. Spread 1 tbsp (15 mL) spread onto the cut surface of each cupcake. Arrange the “wings” on the cupcakes, pressing gently into the spread so that they stand up like butterfly wings. Pipe a line of chocolate frosting down the centre of the cupcake to make the body and garnish with licorice whips to resemble antennae. Chill cupcakes for up to 6 hours if not serving within 1 hour.
  •  Make cupcake butterflies with any flavour of cupcakes; top cut portions with a sticky spread such as jam or lemon curd and use Gay Lea Whipped Cream for body.
  • You can use Gay Lea Low Fat Sour Cream in baked goods like cupcakes to keep them moist and rich while reducing fat and calories.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.
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Ingredients

1 cup250 mLGAY LEA - Salted Butter, softened
1/2 cup125 mLGranulated Sugar
2 cups125 mLBrown Sugar
2 2 Eggs
1 cup250 mLGAY LEA - Regular Sour Cream
1 tsp5 mLInstant Coffee Granules
1 tsp5 mLVanilla Extract
1 1/4 cups300 mLAll Purpose Flour
2/3 cup150 mLCocoa Powder
3/4 tsp4 mLBaking soda
1/4 tsp1 mLSalt
Icing
1/2 cup125 mLMilk Chocolate Chips
1/2 cup125 mLGAY LEA - Regular Sour Cream
3/4 cup175 mLPrepared Dulce de Leche spread or thick caramel sauce
Licorice Whips
Add to Shopping List

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