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.