Chocolate Butterfly Buns


200g soft margarine

200g caster sugar

4 eggs

150g self-raising flour

2 tsp baking powder

50g Cocoa Powder


4 tbsp Cocoa

3 tbsps hot water

350g butter. soft

700g icing sugar, sifted and extra for topping

You will probably have a bit left over but you can cover and place in the fridge until you make your next batch of cakes.


Pre-heat oven to 200°C. Place about 18 muffin or bun cases in bun tins. Measure all the ingredients in a large bowl and beat well until mixture is blended and smooth. Spoon the mixture in the cases to half-fill. Bake for 15-20 mins.

To make the icing blend the cocoa and hot water and allow to cool slightly. Beat in the butter and icing sugar until well blended. Cut a slice from each cake and cut in half. Pipe or spoon the mixture in each centre and top with the cut halves. Dust the buns with icing sugar to finish.

Subscribe to Our Newsletter

© 2020 by Cosmic Touch