http://www.gaylea.com/recipes/action/print/rec_id/287

Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners; set aside. Beat the butter with the sugars, on medium speed, for 3 minutes or until light and fluffy. Add the eggs, one at a time, just until fully incorporated.

Stir the sour cream with the instant coffee and vanilla until well combined. In a separate bowl, stir the flour with the cocoa powder, baking soda and salt. In two additions, alternately beat in the sour cream mixture and flour mixture, just until combined.

Divide the batter evenly between the muffin cups. Bake for 25 minutes or until a toothpick inserted into the centre of the cupcake comes out clean. Remove cupcakes to a wire rack to cool completely.

Slice the 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 whipped cream down the centre of the cupcake to make the body and garnish with licorice whips to resemble antennas. Serve immediately.

Makes 12 servings Tips:

Cupcakes can be prepared up to the point of garnishing with the whipped cream and reserved for up to 4 hours. Pipe the whipped cream just before serving.

Gay Lea Real Whipped Cream can be substituted for the chocolate whipped cream.

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 the body.