Butterfinger Cupcake Recipes

BUTTERFINGER CUPCAKES

Butterfinger Cupcakes image

These Butterfinger Cupcakes are made with peanut butter cupcakes, chocolate ganache and peanut butter frosting full of crushed Butterfingers! They are a Butterfinger lover's dream!

Provided by Lindsay

Categories Dessert

Time 1h20m

Number Of Ingredients 21

Ingredients

1/2 cup (104g) sugar
1/4 cup (36g) brown sugar
1/4 cup (56g) unsalted butter, room temperature
1/2 cup (140g) creamy peanut butter
1/4 cup (58g) sour cream, room temperature
1 tsp vanilla extract
3 large egg whites, room temperature
1 1/4 cups (163g) all-purpose flour
2 tsp baking powder
1/4 tsp salt
6 tbsp (90ml) milk, room temperature
2 tbsp (30ml) water, room temperature
1/2 cup crushed butterfingers
5 oz (142g) semi sweet chocolate chips
6 tbsp (90ml) heavy whipping cream
1/2 cup (112g) salted butter
1/2 cup (140g) peanut butter
1/4 cup (48g) shortening
3 1/2 cups (403g) powdered sugar
3-4 tbsp (45-60ml) water or milk
3/4 cup crushed butterfingers

Steps:

Find the full recipe and instructions on The Cake Blog.

Nutrition Facts : ServingSize 1 Cupcake, Calories 498 calories, Sugar 43.6 g, Sodium 171.5 mg, Fat 28.1 g, SaturatedFat 12.7 g, TransFat 0.7 g, Carbohydrate 57.2 g, Fiber 1.9 g, Protein 7.9 g, Cholesterol 31.4 mg

MINI BUTTERFINGER™ CUPCAKES

Mini Butterfinger™ Cupcakes image

Stir up sweet satisfaction with chopped Butterfinger™ candy bars on top of frosted cupcakes as well as stirred and baked into the cupcakes.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 70

Number Of Ingredients 4

Ingredients

5 bars (2.1 oz each) Butterfinger™ candy bars
1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 container Betty Crocker™ Whipped milk chocolate frosting

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 70 mini muffin cups. Finely chop enough candy to equal 3/4 cup (about 2 bars).
In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. On low speed, beat in chopped candy just until blended. Divide batter evenly among muffin cups (two-thirds full). Refrigerate any remaining cake batter until ready to use.
Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
Frost cupcakes with frosting. Coarsely chop remaining candy. Place candy pieces on frosting, pressing down slightly. Store loosely covered.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Mini Cupcake, Sodium 75 mg, Sugar 7 g, TransFat 0 g

BUTTERFINGER CUPCAKES RECIPE

Butterfinger Cupcakes Recipe image

These Butterfinger Cupcakes have use a doctored up cake mix, so they turn out nice and soft every time! Plus, the peanut butter buttercream frosting on top will really turn heads!

Provided by Steph Loaiza

Categories Dessert

Time 40m

Number Of Ingredients 12

Ingredients

15.25 ounces yellow cake mix
3 eggs
½ cup vegetable oil
¾ cup milk
½ cup sour cream
2 teaspoons vanilla
2 (1.9 ounce) Butterfinger candy bars
2 cups unsalted butter (room temp)
¼ cup creamy peanut butter
4 ½ cups powdered sugar (more or less if needed)
1 Tablespoons vanilla
8 ounces Butterfinger bites (for topping)

Steps:

Preheat oven to 350 degrees and line pans with cupcake liners.
In a large bowl, use a cheese grater to grate the Butterfinger candy bars into fine crumbs (reserving a small bit to use for toppings). Add the eggs, oil, milk, sour cream, and vanilla extract and mix until thoroughly combined.
Add in the cake mix and stir until smooth
Fill cupcake liners about 3/4 of the way full, then bake for 18-22 minutes until a toothpick inserted comes out clean.
Whip the butter on medium-high for a good 4-5 minutes, stopping to scrape the bowl once or twice.
Reduce the speed to low, and slowly add the powdered sugar. You can add more or less powdered sugar depending on how thick you want your icing.
Once the powdered sugar is all incorporated, add in your peanut butter and vanilla.
Increase the speed to medium-high and whip until light and fluffy (about two minutes).
Top cupcakes with frosting, a Butterfinger bite and leftover grated butterfinger.

Nutrition Facts : Calories 385 kcal, Carbohydrate 36 g, Protein 4 g, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 77 mg, Sodium 143 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

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