Mexican Chocolate Cupcakes

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup self-rising flour
• Pinch salt
• 1 Tbs. Dutch-processed cocoa, optional
• 1/4 tsp. ground cinnamon, optional
• 1/2 cup unsalted butter
• 1 cup powdered sugar
• 2 Tbs. Dutch-processed cocoa, sifted if lumpy
• 1/2 to 1 Tbs. whole milk
• 11 small pkg. fruit leather for flowers and butterflies
• 70 small jellybeans for flowers and butterflies

1. Preheat oven to 350F.
2. Line 10 cupcake cups with paper liners, and set aside.
3. To make Cupcakes: Cream butter and sugar, using an electric mixer.
4. Beat in eggs 1 at a time.
5. Sift together flour, salt, cocoa, if using, and cinnamon, if using.
6. Stir dry ingredients into butter mixture until evenly blended.
7. Divide batter among cupcake cups.
8. Bake for about 22 minutes, or until tops spring back when gently pressed.
9. Meanwhile, to make Chocolate Icing: Cream butter until fluffy.
10. Beat in sugar and cocoa until smooth.
11. Blend in milk until icing is of spreading consistency.

unsalted butter, granulated sugar, eggs, flour, salt, dutch, ground cinnamon, unsalted butter, powdered sugar, dutch, milk, flowers, flowers

Taken from www.vegetariantimes.com/recipe/mexican-chocolate-cupcakes/ (may not work)