Choc-chip butterfly cupcakes

Line 2 baking trays with non-stick baking paper. Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts and is smooth. Transfer to a piping bag fitted with a 5mm plain nozzle.

Pipe 24 small heart shapes onto 1 lined tray to make wings. Pipe twenty-four 2cm lines, ending with a dot, onto the other lined tray to make antennae. Set aside until set. Reserve remaining chocolate.

Preheat oven to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases. Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add half the flour and half the milk, and stir to combine. Stir in remaining flour and milk. Add the choc bits and stir until well combined.

Divide the mixture among the lined pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 2 minutes to cool before transferring to a wire rack to cool completely.

Spread the frosting over the cupcakes. Place the reserved chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and is smooth. Transfer to a clean piping bag fitted with a 5mm plain nozzle. Insert 2 chocolate wings into the frosting on each cupcake. Pipe a little chocolate between the wings to make the bodies. Insert 2 chocolate antennae into the top of each body. Set aside until set. Lightly dust with icing sugar to serve.