Butterfly cakes with crushed-berry cream... Oh my!

The perfect treat for a Sunday brunch...All hail Donna Hay's Simple Essentials Chocolate Cookbook.

Start with:

125g softened butter and 3/4 cup caster sugar in an electric mixer and beat until light and creamy (about 10mins).

Gradually add 2 eggs and continue beating.

Sift over 1 1/4 cups of self raising flour and 2 tablespoons cocoa powder and continue beating until combined.

Fold through 1/2 cup of milk and 100g melted milk chocolate.  

Spoon the mixture into 12x 1/2 cup capacity muffin tins lined with paper cases.  Bake for 20-25 mins or until cooked through.  Cool

For the crushed berry cream (yummo!), place 125g fresh raspberries in a bowl and lightly crush.  Fold through 300ml of double cream and 1 tablespoon icing sugar.  

Cut the tops off the cupcakes and fill with the berry cream.  Top with the lids.  Voila!  Seriously delicious and easy.