My mum makes the best Butterfly cakes ( or Fairy Cakes ) in the world. Classic Victoria sponge in a little paper case, a small amount of sponge scooped out, a blob of thick buttercream, pop the sponge back, a sprinkle of icing sugar and eh voila. We still have them when my family goes to visit Grandma and Grandad. But Butterfly cakes seem to have taken a step back with the relentless rise of cupcakes which are everywhere and what exactly is the difference?
As far as I can find out the cupcake is basically the bigger American cousin of the Butterfly cake, the sponge is bigger, and it is loaded with larger amounts of icing or frosting. As it is National Cupcake Week. here is a chance for you to haul in some industrial amounts of butter and sugar and make my second favourite cupcake recipe ever for Chocolate Cupcakes and most definitely the only Chocolate Cupcakes recipe you will ever need. Why is this my second favourite cupcake recipe well I have already posted the number one Strawberry Milkshake and White Chocolate Cupcakes recipe here.
Chocolate and Coffee Buttercream Cupcakes makes 18
For the Cupcakes
210 ml Full fat Milk
210 gr Plain Flour
220 gr Caster Sugar
120 gr good quality Cocoa Powder
80 gr Milk Chocolate Buttons
70g soft Unsalted Butter
2 large free-range Eggs
1 scant tablespoon of Baking Powder
A good pinch of Salt
For the Icing
500 gr Icing Sugar
160 gr soft Unsalted Butter
2 tablespoons Instant Coffee
50 ml Full Fat Milk
Chocolate or Fudge Cake Decorations
Cupcake or deep Muffin Tins
Preheat the oven to Gas Mark 3 / 170°C / 330 °F and line the baking trays with large paper cases. Using an electric mixer or food processor mix the butter, flour, sugar, cocoa powder, baking powder, and salt together until they form a sandy, crumb-like texture. In a bowl, whisk the milk and eggs together. With the mixer on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined and the batter is smooth and thick.
Once all the lumps are gone gradually pour in the remaining liquid and mix until thoroughly combined. Stir in the milk chocolate buttons. Evenly divide the cake batter between the prepared cases and bake in the oven for twenty to twenty-five minutes. Remove from the oven and leave to cool slightly before removing them from the tin and placing on a wire rack to cool.
Sift the icing sugar into a large bowl and add the butter, beat together with a wooden spoon or electric mixer. Heat the milk until scalding in a microwave and in a jug, mix in the instant coffee and stir until it is all dissolved and allow to cool. Gradually pour the cold coffee into the icing while mixing on a slow speed, then turn the mixer up to a high speed and beat the icing until light and fluffy. Scoop the whipped-up icing into a piping bag with a star nozzle, ready to ice the completely cool cupcakes. Decorate with the chocolate or fudge decorations.