1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners and spray liners with nonstick vegetable oil spray.
2. Make cupcakes. Dissolve 2 teaspoons of the instant coffee granules in warm water. Set aside. Sift flour, baking powder, and salt into a medium bowl. Set aside. In a large bowl, use an electric mixer on medium speed to beat egg, egg yolk, and sugar until thickened and lightened in color, about 2 minutes. On low speed, mix in oil, 1 teaspoon vanilla extract, dissolved coffee, and milk until blended smoothly. Mix in flour mixture, just to incorporate it, making sure not to over mix.
3. Divide batter evenly among 12 lined muffin cups. Bake until a toothpick inserted in center of cupcake comes out clean and top feels firm, about 20 minutes. Cool cupcakes for 10 minutes in pan on a wire rack. Transfer cupcakes in their paper liners to wire rack to cool completely, about 30 minutes.
4. Make filling. In a large bowl, use an electric mixer on medium-high speed to whip cream, confectioners' sugar, remaining coffee granules, and remaining vanilla extract until firm peaks form.
5. Remove paper liners from cupcakes. Use a sharp knife to slice tops off cupcakes (about a <-inch-thick slice). Set aside. Leaving a 1/4-inch plain edge on each cupcake bottom, use a spoon to mound about 2 tablespoons of coffee whipped cream over each. Cut each reserved cupcake top into three pieces: a half-inch strip in the middle and two larger half moons. Place center strip (butterfly's body) in middle of whipped cream.
6. Place half moons at an angle to center strip, and with cut sides facing out, press them into filling. Tilt halves up slightly so that they look like spread wings. Dust lightly with cocoa powder and confectioners' sugar. Serve cold. Cupcakes can be covered and refrigerated overnight.
Source: Hannaford Fresh Magazine, March - April 2007