Chocolate Butterfly Cupcakes

Chocolate Butterfly Cupcakes

Yield: 9 cupcakes
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Cooling Time: 1 hour and 10 minutes
  • Total Time: 1 hour, 55 minutes


 For the Cupcakes:

  • 1 stick unsalted butter, softened
  • ⅔ cup Swerve
  • 6 eggs, room temperature
  • 2 tablespoons unsweetened almond milk
  • 2 teaspoon vanilla
  • ½ cup coconut flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

For the Frosting:

  • 3 sticks unsalted butter, softened
  • 1 cup Confectioners Swerve
  • 1 teaspoon vanilla
  • ⅛ teaspoon salt
  • 1 tablespoon heavy cream
  • Sprinkles (optional)

For the Butterflies:



  1. Preheat the oven to 350°F.
  2. Line a cupcake pan with 9 paper liners.  Spray with non-stick coconut oil spray, if desired.
  3. In a large bowl, beat together the 1 stick softened butter and Swerve with an electric mixer until light and fluffy.
  4. Add the eggs, one at a time, beating after each addition until fully mixed.
  5. Mix in the almond milk and vanilla.
  6. Add the coconut flour, baking powder, and salt then mix well.  The mixture will be thin at first but will thicken over time.
  7. Divide the cupcake batter evenly among the 9 paper liners, filling them a little over ¾ of the way full.
  8. Bake the cupcakes until they are lightly browned on the top, about 27 minutes.
  9. Set the cupcakes aside to cool completely in the refrigerator while you make the frosting.
  10. In a medium bowl, 3 sticks unsalted butter and Confectioners Swerve with an electric mixer until light and fluffy.
  11. Add the vanilla, salt, and heavy cream and beat until fluffy, about 3 minutes.
  12. Transfer the frosting to a piping bag fitted with a large star tip.
  13. Pipe the frosting onto the cooled cupcakes.
  14. Add sprinkles to the tops of the cupcakes, if desired.
  15. Draw the outline of a butterfly on a piece of parchment paper.  The butterfly should be roughly 2-inches x 2-inches.
  16. Open a large book, we will use this to form the chocolate butterflies.
  17. Place a plate in the oven which should still be warm from baking the cupcakes.
  18. Place the chocolate melting wafers in a small, heat-proof bowl and microwave in 10-second intervals, stirring in between, until melted.
  19. Transfer melted wafers to a piping bag fitted with a small round tip.
  20. Pipe the chocolate onto the parchment paper, making a butterfly.  Be sure to pipe the chocolate on the opposite side of the pencil on the parchment paper.
  21. Immediately place the chocolate butterfly on the opened book, centering the butterfly in the middle of the book.
  22. Allow the butterfly to cool at room temperature, then carefully remove the butterfly from the parchment paper. Place the piping bag in the oven to stay warm while the butterfly cools.
  23. Repeat with the remaining melting wafers.
  24. Top each cupcake with a chocolate butterfly and enjoy.
  25. Store in an airtight container for up to 1 week.