This recipe comes from the 1979 Hamlyn All-Color Cookbook, an English cookbook given to my mother from my father. The ornately decorated chocolate cupcakes topped with "butterfly wings" have always appealed to me, as evidenced by the red check mark that I added to the recipe as a child. They're simple—just cocoa-infused batter topped with a buttercream icing—but very enticing. The dated language and U.K. measurements and ingredients have been adapted to a more modern, American style.
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