Chocolate Butterfly Cupcakes And Espresso Truffle Cups by Zarnak Sidhwa

Ingredients for Chocolate Butterfly Cupcakes:

• 4 oz butter
• 4 oz caster sugar
• 2 eggs
• 3oz self raising flour
• 2 tbsp cocoa powder
• 1 tsp baking powder

For Icing:

• 2 tbsp cocoa
• 3 tbsp hot water
• 6 oz butter
• 12 oz icing sugar, sifted
  

Ingredients for Espresso Truffle Cups:

• 1-1/2 cups white chocolate

• 1-1/2 tsp oil
• 2 tbsp cream
• 1 tsp coffee
• 1/3 cup chocolate or choc chips
• Cocoa powder or coffee, to sprinkle
• White chocolate for topping