Chocolate Butterfly Cakes

Instructions

1. 1

   Preheat the oven to 180°C. Line a muffin tin with paper liners.

2. 2

   Whisk together the flour, cocoa powder, baking powder, and salt in a bowl.

3. 3

   Beat the butter and sugar together until light and fluffy in a separate large bowl.

4. 4

   Add the eggs, one at a time, beating well after each addition.

5. 5

   Beat in the vanilla extract.

6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

7. 7

   Divide the batter evenly among the muffin cups.

8. 8

   Bake for 15-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.

9. 9

   Let the cakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

10. 10

    For the filling, whip the heavy cream and powdered sugar together until soft peaks form.

11. 11

    Cut a small cone shape out of the top of each cooled cake.

12. 12

    Fill the hollowed-out centers with whipped cream and fresh berries.

13. 13

    Melt the chocolate chips and drizzle over the filled cakes.