Butterfly Cupcakes

Submitted By: Rebecca Sue Yoder


  • 1 (181/4-ounce) package chocolate cake mix
  • 1 cup cold milk
  • 1 (3.9-ounce) package instant chocolate pudding mix
  • 1 (8-ounce) carton frozen whipped topping, thawed
  • Pastel sprinkles
  • Shoestring licorice, cut into 2-inch pieces


Prepare and bake cake mix according to package directions for cupcakes; cool completely. Slice off the top fourth of each cupcake; cut each slice in half and set aside.
In a bowl, whisk the milk and pudding mix for two minutes; let stand for two minutes or until soft-set. Fold in whipped topping. Spoon 2 tablespoons pudding mixture onto each cupcake.
For wings, place two reserved cupcake halves, rounded edges together, in pudding mixture. Gently press sprinkles into wings (cupcakes should be moist enough for candy to stick). For antennas, insert two licorice pieces into each cupcake.
Yield: 2 dozen.