Butterfinger Cupcakes

I have a weakness for cupcakes. Don’t get me wrong…I love a slice of cake, too. But cupcakes are my favorite since they’re piled high with my favorite treat of all – icing! This cupcake recipe tops my all time list of favorites since it combines a cupcake with the wonderful flavors of my favorite candy bar, Butterfinger.

These Butterfinger Cupcakes are bursting with chocolate and peanut butter flavors with a touch of crushed Butterfinger candy bars on top. Since I grew up in the eighties, I have to quote Bart Simpson and warn you. You better not lay a finger on my Butterfinger…Butterfinger Cupcakes, that is!

Ingredients for Butterfinger cupcakes:

• 1 C unsalted sweet cream butter, softened
• 3 C sugar
• 4 Eggs
• 1 tsp Vanilla
• 3 C flour
• 1 C cocoa
• 2 tsp baking soda
• 1/2 tsp sea salt
• 1 C buttermilk
• 1 C water

Directions to make cupcakes:

1. Preheat oven to 350 degrees and fill cupcake pan with cupcake liners.
2. In a large bowl, add the butter and sugar and cream until mixed.
3. Add eggs, beating one at a time.
4. Add vanilla and mix well.
5. In another bowl, combine dry ingredients.
6. In another bowl, combine the milk and water.
7. Add in the dry ingredients, alternating between the wet and dry, beating well after each addition.
8. Fill cupcake liners 2/3 of the way and bake for 21 minutes.
9. Cool on wire racks.

Ingredients for frosting:

• 1 C unsalted sweet cream butter
• 3 C powder sugar
• 1/2 C Cocoa powder
• 1/4 C chopped Butterfinger candy
• 5 TBS heavy whipping cream
• 1 tsp vanilla

Directions to make frosting:

1. Add all ingredients into a standing mixer and bowl mix until combined and stiff peaks form.
2. Mix until stiff and doesn’t fall off a spoon.
3. Frost cooled cupcakes with chocolate frosting.
4. Top cupcakes with the crushed Butterfinger candy.

Print out the tasty recipe below and let me know if this becomes your favorite cupcake recipe, too!

Print Recipe

Butterfinger Cupcakes

Ingredients

For the cupcakes:

• 1 C unsalted sweet cream butter softened
• 3 C sugar
• 4 Eggs
• 1 tsp Vanilla
• 3 C flour
• 1 C cocoa
• 2 tsp baking soda
• 1/2 tsp sea salt
• 1 C buttermilk
• 1 C water

For the frosting:

• 1 C unsalted sweet cream butter
• 3 C powder sugar
• 1/2 C Cocoa powder
• 1/4 C chopped Butterfinger candy
• 5 TBS heavy whipping cream
• 1 tsp vanilla

Instructions

• Preheat oven to 350 degrees and fill cupcake pan with cupcake liners.
• In a large bowl, add the butter and sugar and cream until mixed.
• Add eggs, beating one at a time.
• Add vanilla and mix well.
• In another bowl, combine dry ingredients.
• In another bowl, combine the milk and water.
• Add in the dry ingredients, alternating between the wet and dry, beating well after each addition.
• Fill cupcake liners 2/3 of the way and bake for 21 minutes.
• Cool on wire racks.
• To make frosting, add all ingredients into a standing mixer and bowl mix until combined and stiff peaks form.
• Mix until stiff and doesn’t fall off a spoon.
• Frost cooled cupcakes with chocolate frosting.
• Top cupcakes with the crushed Butterfinger candy.

Notes

Note: If powder sugar pebbles form while mixing frosting, add in 1-2 more tbsp heavy cream. If consistency is too thin, add in 1/2 C powder sugar.

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