Butterfinger Cupcakes Recipes

BUTTERFINGER CUPCAKES

Steps:

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

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

Steps:

• 1. Preheat oven to 350 degrees and line pans with cupcakes liners.
• 2. Sift cake mix into a small bowl and set aside.
• 3. In a large bowl, combine eggs, oil, milk, sour cream and vanilla extract.
• 4. Stir in cake mix until smooth.
• 5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
• 6. Frosting: Start by prepping your Butterfingers. Unwrap them and zap them in the microwave for about 10-15 seconds. Then use a knife to scrape off the chocolate layer. Take the orange insides and crush them using a food processor or placing them in a plastic bag and rolling over them with a rolling pin. Put them through a sifter so that you only use the smallest "powder" that goes through.(It's okay if not all of the butterfingers pieces go through, you can save them and use them as sprinkles at the end.)
• 7. Place the Butterfinger "powder" aside and continue with your frosting. Beat butter and peanut butter in a stand mixer. Add vanilla and slowly add powdered sugar until you reach your desired consistency. Add your Butterfinger "powder." If it becomes too thick, add 1 Tbsp milk.
• 8. Pipe onto cooled cupcakes and top with pieces of Butterfinges.

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.

MINI BUTTERFINGER™ CUPCAKES

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.