100 g. butter
100 g. castor sugar
2 eggs
100 g. self - rising flour
1 tbsp. cocoa
1 tsp. baking powder

Heat oven to 400 degrees. Place butter, sugar and eggs in mixing bowl. Sift flour, cocoa and baking powder over the top, beat together until smooth. Spoon the mixture into muffin pans, bake for about 10 to 12 minutes until well risen and firm to touch.

ICING:

1 tsp. cocoa
2 tsp. hot water
250 g. confectioners sugar
125 g. butter

Mix cocoa with water and stir until cocoa has dissolved, add sugar and butter to cocoa mix, beat until really smooth and creamy. When cupcakes are cool cut straight across the top of the cupcake, cut the tops into two to form the butterfly wings. Spoon a little of the butter icing onto each cupcake and stick the two wings into the icing at an angle to each other.