Butterfinger Cupcakes Recipe 455 Recipes

BUTTERFINGER CUPCAKES

Steps:

• Find the full recipe and instructions on The Cake Blog.

BUTTERFINGER CUPCAKES

Steps:

• 1. Unwrap your candy bars. I was slightly disappointed every single bar I purchased was broken. Not that it matters...just saying!
• 2. Using a vegetable peelers, scrap the chocolate off the bars into a bowl, you will use the crumbles later on.
• 3. Finely crush the butterfingers., in a blender if possible, or placing them in a ziplock bag and rolling over with a rolling pin would work. Set aside.
• 4. In the bowl of an electric mixer, beat the butter until soft and creamy. Then add in peanut butter, mix until combined well.
• 5. Dump in the butterfingers crumbs. Mix until fully combined.
• 6. Slowly mix in powdered sugar. As you can see we've lost the bright orange color of the butterfingers. Since looks are a good portion of the brains way to taste...I added in some orange coloring to help it return to the look of butterfingers. Totally optional...
• 7. Once all is mixed well and desired color is achieved add in 1 TBS of milk until you have reached the desired consistency. I used 2 in my icing, as always I like mine to be a bit stiff to hold up to my pipping habits! :)
• 8. Instructions For Butterfinger Cupcakes..... Unwrap your candy bars.Using a vegetable peelers, scrap the chocolate off the bars into a bowl, set aside for topping.
• 9. Finely crush the Butterfinger insides in a blender, or placing them in a ziplock bag and rolling over with a rolling pin until finely crushed would work. Set aside.In the bowl of an electric mixer, beat the butter until soft and creamy. Then add in peanut butter, mix until combined well.
• 10. In the bowl of an electric mixer, beat the butter until soft and creamy. Then add in peanut butter, mix until combined well.
• 11. Dump in the crushed butterfingers crumbs. Mix until fully combined.
• 12. Slowly mix in powdered sugar.
• 13. If you would like to deepen the orange color, add in a few drops of orange food coloring until you reach a nice butter finer orange.
• 14. Once all is mixed well and desired color is achieved add in 1 TBS of milk until you have reached the desired consistency. (I used 2)
• 15. Top cupcakes with icing and sprinkle on chocolate shavings that were set aside. If desired cut up additional candy bars and place chunks on top.
• 16. TIP: When cutting the candy bars lay knife over the bar and cut firmly and quickly to keep the bars from crumbling.

BUTTERFINGER CUPCAKE

Steps:

• 1. Preheat Oven 350'F Line cupcake pans with liners Put butterfinger miniatures in a sealable plastic bag and mash them. You can do the same for the snakerz and set aside.
• 2. In electric mixer mix the cake, eggs, water, softened butter and pudding mix on medium speed for about 2 minutes. Fold in crushed miniatures.
• 3. Using a ice cream scoop...fill lined cupcake pans 2/3 full. Bake for 18-22 minutes. DO NOT OVERBAKE!!! Let cupcakes cool for at least 30 minutes.
• 4. FROSTING: in electric mixer beat the butter until soft and creamy; add peanut butter and mix well. Dump in the crushed Butterfinger. Slowly mix in powdered. Once well blended at in tbs of milk until you get a desired consistency.
• 5. Once cupcakes are cooled spread a thin layer of chocolate frosting on each one and then pipe the peanut butter frosting on top.
• 6. Drizzle with chocolate hot fudge sauce.

BUTTERFINGER CUPCAKES RECIPE

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.