Gather the cupcake ingredients - * Peanut butter * Whole milk * Vegetable oil * Eggs * Vanilla extract * Brown sugar * Flour * Baking powder * Peanuts * Butterfinger candy
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.
Fold them into the cupcake 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. – Remove the cupcakes from the pan and allow them to cool on a wire rack before frosting.
Gather the frosting ingredients - * Powdered sugar * Butter * Chocolate chips * Vanilla extract
– Add the softened butter to the bowl of a stand mixer and beat until light and fluffy. – With the mixer on low speed, slowly add the cooled chocolate before adding in the powdered sugar. – 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.