Decadent Butterfinger Cupcakes (Printable version)
Rich chocolate treats with peanut butter filling and Butterfinger frosting
# Ingredient List:
→ Cupcakes
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 3/4 cup granulated sugar
04 - 1/2 cup light brown sugar, packed
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon baking powder
07 - 1/4 teaspoon salt
08 - 1/2 cup unsalted butter, melted
09 - 2 large eggs, room temperature
10 - 1 teaspoon vanilla extract
11 - 1/2 cup whole milk
12 - 1/2 cup hot brewed coffee
→ Peanut Butter Filling
13 - 1/2 cup creamy peanut butter
14 - 2 tablespoons unsalted butter, softened
15 - 1/2 cup powdered sugar
16 - 1 tablespoon milk
→ Butterfinger Frosting
17 - 1/2 cup unsalted butter, softened
18 - 1 1/2 cups powdered sugar
19 - 1/4 cup creamy peanut butter
20 - 2 tablespoons heavy cream
21 - 1/2 teaspoon vanilla extract
22 - 3/4 cup Butterfinger candy bars, finely crushed
→ Garnish
23 - 1/4 cup Butterfinger candy bars, coarsely chopped
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a large bowl, whisk together flour, cocoa powder, sugars, baking soda, baking powder, and salt until well combined.
03 - In a separate bowl, mix melted butter, eggs, and vanilla. Add milk and coffee, stirring until fully incorporated.
04 - Pour wet ingredients into dry ingredients and mix until just combined. Avoid overmixing to ensure tender texture.
05 - Divide batter evenly among cupcake liners, filling about 2/3 full. Bake for 16-18 minutes until a toothpick inserted comes out clean.
06 - Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely before filling.
07 - Beat peanut butter and softened butter together until smooth. Add powdered sugar and milk, mixing until creamy and spreadable.
08 - Use a small knife or cupcake corer to remove the center of each cooled cupcake about 1-inch deep. Fill each cavity with peanut butter filling.
09 - Beat butter until creamy. Add powdered sugar, peanut butter, heavy cream, and vanilla. Beat until fluffy, then fold in crushed Butterfinger bars. Add more cream if needed to reach piping consistency.
10 - Frost cupcakes generously and sprinkle with chopped Butterfinger pieces. Serve immediately or store in an airtight container.
# Expert Suggestions:
01 -
- The contrast between creamy peanut butter filling and crunchy Butterfinger topping creates the most incredible texture in every single bite
- These cupcakes freeze beautifully, so you can pull one out whenever that craving strikes at midnight
02 -
- Completely cool cupcakes before coring or the filling will melt right into the cake
- The frosting needs to be used immediately after folding in Butterfinger pieces or they get soggy
03 -
- Pulse your Butterfinger bars in short bursts so they do not turn into butter
- Use a ice cream scoop with a trigger to portion batter evenly and quickly