Butterfly Chocolate Cupcakes soft and indulgent

1 Preheat the oven to 355°F (180°c) melt the butter.
Beat the eggs with the sugar in a ribbon then incorporate the cocoa and the sifted flour gently as well as the melted butter.
Put in silicone molds and bake for 20 minutes
Remove and let cool, unmold, cut the top off each cupcake and cut it in 2 to make the wings.
Whip the fresh cream with the powdered sugar.
Fill the cupcake all over its surface and make the body place the half circles to make the wings, make a head with the cream.
Put a chocolate shaving to make the tail and antennae.
The milk chocolate balls for the eyes and dark for the mouth.
Sprinkle the body with colored balls to color the butterflies.
Chill until ready to serve.
A good activity for Wednesday with the children.