Description
Get ready for a dessert experience that combines the iconic crunch and irresistible peanut butter and chocolate flavor of Butterfinger candy bars into delightful cupcakes. These Butterfinger Cupcakes are an indulgent treat that will impress at any gathering!
Ingredients
Scale
- 1 box yellow cake mix
- eggs (as per cake mix instructions)
- oil (as per cake mix instructions)
- milk or water (as per cake mix instructions, milk preferred)
- 6–8 Butterfinger candy bars, crushed
- unsalted butter (for homemade buttercream)
- powdered sugar (for homemade buttercream)
- vanilla extract (for homemade buttercream)
- milk or cream (for homemade buttercream)
- creamy peanut butter (optional for frosting and filling)
- store-bought vanilla or chocolate frosting (optional)
- melted chocolate chips (optional for drizzle)
- oil (for thinning peanut butter drizzle)
Instructions
- Preheat your oven to 350°F (175°C) or as specified on your cake mix or recipe. Line a 12-cup muffin tin with paper liners.
- Prepare your yellow cake batter according to the package directions or your chosen scratch recipe. Mix until just combined and smooth; avoid overmixing to prevent tough cupcakes.
- Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let them cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely.
- While your cupcakes cool, unwrap your Butterfinger candy bars and crush them in a zip-top bag with a rolling pin. Aim for a mix of fine crumbs and small chunks. Set aside.
- Once completely cool, if you desire a filled cupcake, use a cupcake corer, a small knife, or the back of a large piping tip to carefully remove a small cone from the center of each cupcake. Save the removed cake piece.
- Fill the created cavity with a small spoonful of creamy peanut butter, extra crushed Butterfinger, or even a simple chocolate ganache. Then, cap the hole with the saved piece of cake.
- For homemade buttercream, beat softened unsalted butter, then gradually add powdered sugar, vanilla extract, and a splash of milk/cream until smooth. For peanut butter buttercream, beat in creamy peanut butter. If using store-bought frosting, give it a quick whip to lighten it.
- Once cupcakes are completely cool, spread or pipe frosting onto each cupcake using an offset spatula or a piping bag with your favorite tip.
- Immediately after frosting each cupcake, sprinkle a generous amount of your crushed Butterfinger candy bars over the top.
- For an extra touch, drizzle with melted chocolate chips or creamy peanut butter (thinned with a tiny bit of oil) over the finished cupcakes.
- Prep Time: 30 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Don't overmix the batter to avoid tough cupcakes. Always cool cupcakes completely before frosting for better adhesion. Consider chilling Butterfinger bars before crushing for easier handling.