Butterfinger Cupcakes
Delicious and nostalgic Butterfinger Cupcakes featuring a rich chocolate cake base topped with creamy peanut butter frosting and crushed Butterfinger candies.
Ingredients
Cupcake Base
- 1 cup All-purpose flour Can be substituted with gluten-free baking blend.
- 1 cup Granulated sugar Can be replaced with a sugar substitute.
- 1/2 cup Unsweetened cocoa powder
- 1 tbsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 2 large Eggs
- 1/2 cup Milk
- 1/4 cup Vegetable oil
- 1 tsp Vanilla extract
Frosting
- 1/2 cup Peanut butter Use creamy peanut butter for best results.
- 1/4 cup Butter Softened.
- 2 cups Powdered sugar
Garnish
- 2 bars Butterfinger candies Crushed for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk together eggs, milk, vegetable oil, and vanilla extract.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing.
- Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
- Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, beat together the peanut butter and softened butter until creamy, then gradually add the powdered sugar and mix until smooth. Adjust texture with milk if necessary.
- Once the cupcakes are completely cool, frost them generously with the peanut butter frosting and sprinkle crushed Butterfinger candies on top.
- Serve and enjoy your Butterfinger Cupcakes!
Notes
Ensure cupcakes are cool before frosting to avoid melting. Store leftovers in an airtight container at room temperature for up to three days.