Ingredients
1 pkg (15.25 oz each) Duncan Hines® Dolly Parton’s Coconut Cake Mix
1 cup milk
4 eggs
1/2 cup butter, melted
1/2 cup white chocolate chips or white candy melts
bright pink, purple and teal sanding sugar
2 containers (16 oz each) Duncan Hines® Dolly Parton’s Buttercream Frosting
2/3 cup brightly colored confetti sprinkles
Instructions
1. Preheat oven to 350°F. Place liners in 24 muffin cups.
2. Whisk cake mix, milk, eggs, and melted butter together in large bowl until well blended, about a minute.
3. Divide batter evenly into muffin cups. Bake 16 to 18 minutes, until toothpick inserted in center comes out clean.
4. Print or draw 24 small butterflies (1.5″ wide) on paper. Cover with waxed paper. Melt white chocolate, pipe butterfly wings onto the wax paper, and dust with sanding sugar. Refrigerate 15 minutes.
5. Frost cupcakes with buttercream, dip tops in sprinkles, and pipe a small dollop of frosting in the center of each.
6. Gently break chocolate butterflies into wing pairs and insert into the center dollop to look like they are in flight.
Notes
For best results, use room temperature eggs to ensure the batter emulsifies perfectly.
If your chocolate wings are too fragile, make them slightly thicker in the center.
Store in a cool place so the chocolate butterflies don’t melt!