Butterfinger Cupcakes – All of your favorite Butterfinger candy bar flavors – in a cupcake! Peanut butter cupcakes with crushed Butterfingers and peanuts folded right into the batter topped with chocolate buttercream frosting and even more crushed Butterfingers!
Butterfinger Cupcakes
Who can resist a Butterfinger?! With the perfect combination of peanut butter and chocolate, they are always a favorite candy bar of mine! Last time I was eating one, I had a thought – why not turn those same flavors into a cupcake! From there, I decided to make a peanut butter cupcake base and a chocolate buttercream frosting to channel the candy bar’s flavors. I finished the cupcakes off with some crushed Butterfingers and there it was – the perfect Butterfinger cupcake!
Common Questions About Making Butterfinger Cupcakes
What are butterfinger cupcakes?
Butterfinger cupcakes are peanut butter cupcakes with crushed peanuts and Butterfinger candy folded right into the batter before being baked. Once cooled, the cupcakes are then topped with a chocolate buttercream frosting and additional crushed Butterfingers.
What are butterfingers?
Butterfingers are a type of candy with a crispy peanut butter core that is covered in chocolate.
How many servings does this recipe make?
This recipe makes 12 cupcakes.
What can I garnish these cupcakes with?
I garnish mine with crushed butterfinger candy but you could also use crushed peanuts, chocolate chavings, peanut butter chips, or mini chocolate chips
How long do these cupcakes last?
Store the cupcakes in an airtight container in the fridge for up to two days.
How can I make the perfect cupcakes?
- Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work. If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website. Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
- Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key. Mix until just barely combined.
- Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me). Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes. Wrong. Your frosting will just slide off the cupcake and it’ll be really sad. To be safe, I’d say give them 1-2 hours before frosting.
- Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant. Stick to filling each liner about 3/4 full.
- Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.
Ingredient Notes –
- Peanut butter adds peanut flavor and richness to the cupcakes. I’m using a classic (not all natural) creamy peanut butter.
- Milk adds moisture to the cupcakes so they don’t become too dry– you can use any kind of milk you like in this recipe.
- Vegetable oil adds richness to the cupcakes and helps keep them soft.
- Eggs bind the cupcake batter together.
- Vanilla enhances the flavor of chocolate and peanut butter.
- Brown sugar sweetens the cupcakes. Granulated sugar will also work if that’s what you have on hand.
- Flour gives the cupcakes structure– make sure to measure using the spoon and level technique so you don’t make the cupcakes too dry.
- Baking powder helps the cupcakes rise.
- Chopped peanuts enhance the flavor of the peanut butter in the cupcakes. Make sure to chop them very finely!
- Butter gives the icing structure– make sure it’s fully softened so you don’t end up with lumps in your frosting.
- I’m using semi-sweet chocolate so it isn’t too sweet. Dark chocolate would also be delicious!
- Powdered sugar sweetens the frosting and gives it structure. Feel free to add a bit more or less to achieve your desired consistency.
- Chopped butterfinger candy on top of the cupcakes (and inside of them) enhances the chocolate and peanut butter flavors.
Looking for more cupcake recipes? Check these out!
Butterfinger Cupcakes
Butterfinger Cupcakes - All of your favorite Butterfinger candy bar flavors - in a cupcake! Peanut butter cupcakes with crushed Butterfingers and peanuts folded right into the batter topped with chocolate buttercream frosting and even more crushed Butterfingers!
Ingredients
For the Peanut Butter Cupcakes
- 1/3 cup creamy peanut butter
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup light brown sugar (lightly packed)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup finely chopped peanuts
- 1/4 cup finely chopped Butterfinger candy
For the Chocolate Buttercream
- 1/2 cup butter (softened)
- 1/2 cup chocolate chips (melted and cooled)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Crushed Butterfinger candy (for garnish)
Instructions
For the Peanut Butter Cupcakes
- Preheat the oven and line 12 muffin tins with paper liners.
- Heat the peanut butter in a small microwave-safe bowl for 30-45 seconds, or until it is easily pourable.
- In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
- Add the peanut butter and brown sugar and whisk to combine.
- Slowly add the flour and baking powder, mixing just until the dry ingredients are fully incorporated. You don't want to overmix.
- Add the chopped peanuts and Butterfingers and fold them into the cake batter.
- Divide the batter between the tins, filling each one 3/4 of the way full.
- Bake for 15-17 minutes or until a toothpick inserted into the center comes out dry (it may be sticky from the Butterfingers but it shouldn't be wet).
- Remove the cupcakes from the pan and allow them to cool on a wire rack before frosting.
For the Chocolate Buttercream
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy - about 2-3 minutes.
- With the mixer on low speed, slowly add the cooled chocolate. Once the chocolate has been incorporated, slowly add the powdered sugar. Make sure to scrape down the sides of the bowl as needed.
- Next add the vanilla extract and turn the mixer to medium speed. Beat until the frosting is light and fluffy - about 1 minute.
- Transfer the frosting to a piping bag fitted with your choice of tip.
- Frost as desired and garnish with crushed Butterfinger candy. Store the cupcakes in an airtight container in the fridge for up to two days.
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