These Butterfinger Cupcakes are so easy to make and they’re always a hit! The peanut butter cupcakes are filled with Butterfinger pieces and peanuts, and topped off with a chocolate buttercream frosting. They’re moist, flavorful, and have a nice crunch from the candy.
Peanut Butter Cupcakes
These peanut butter cupcakes are so moist and fluffy, you won’t be able to resist! Plus they’re filled with chopped pieces of Butterfinger and peanuts to add a little bit of crunch.
The chocolate buttercream is the perfect way to finish them off, for everyone’s favorite flavor combo: chocolate and peanut butter! They’re perfect for any occasion.
Why You’ll Love this Peanut Butter Cupcake Recipe:
- Tasty: These cupcakes are seriously delicious. The chocolate frosting is to die for!
- Moist: Nobody likes a dry cupcake, and these are anything but. They’re perfectly moist and soft!
- Quick & Easy: These Butterfinger cupcakes are so simple to make, you’ll have dessert ready in no time!
Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Butterfinger is a proprietary brand that I want to acknowledge and give credit to.
How to Make Butterfinger Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven to 350°F.
- Mix together the wet ingredients, and mix together the dry ingredients, in separate bowls. Then slowly combine them.
- Add the chopped peanuts and Butterfingers.
- Bake for 15-17 minutes, then let them cool.
- Combine ingredients to make the buttercream, and frost.
Butterfinger Cupcake Ingredient Notes
- Peanut Butter: Adds peanut flavor and richness to the cupcakes. I used 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 (including plant-based).
- Vegetable Oil: Adds richness to the cupcakes and helps keep them soft and moist.
- Eggs: Binds the cupcake batter together.
- Vanilla Extract: Enhances the overall flavor.
- Brown Sugar: Sweetens the cupcakes. Granulated sugar is fine, but brown sugar just adds a richer flavor profile.
- 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, and adds texture. Make sure to chop them very finely!
- Butter: Gives the frosting structure. Make sure it’s fully softened so you don’t end up with lumps in your frosting.
- Chocolate: I used semisweet chocolate so the frosting wasn’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.
- Butterfinger Candy: Enhances the chocolate and peanut butter flavors.
Regular creamy peanut butter works great here. If you use a chunky peanut butter, I would suggest omitting the chopped peanuts from the recipe to avoid too much chunkiness.
Yes, you can use an equal amount of melted butter in place of the vegetable oil, but the cupcakes may dry out more quickly when stored.
If your buttercream looks curdled, it has likely split due to being too cold. Place the bowl of frosting over a pot of steaming water and wait until the edges start to melt, then beat until it comes together. If your buttercream looks runny, it is likely too hot. Place the entire bowl in the refrigerator for 10-20 minutes, then beat again until light and fluffy.
There are a few things you can do to ensure your cupcakes are always moist. First, use oil instead of butter in the recipe. Second, add an extra egg to the batter. And third, be sure to not overmix the batter.
These cupcakes are so fun, so flavorful, and so easy. They’re great for birthday parties, or for anyone that LOVES peanut butter and chocolate.
Make Ahead Instructions
The cupcakes can be made up to 1 day ahead if stored in an airtight container at room temperature, or up to 3 days ahead if stored in the refrigerator. The buttercream can be made up to 1 days in advance and stored in an airtight container in the refrigerator. Bring the cupcakes and buttercream to room temperature, whip the buttercream to bring it back together, then frost the cupcakes and serve.
Storage Instructions
Store unfrosted Butterfinger cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Store frosted Butterfinger cupcakes in the refrigerator for up to 2 days.
Freezing Instructions
Freeze cupcakes and buttercream separately in airtight containers. Both the cupcakes and frosting will keep frozen for up to 3 months. Bring both to room temperature before frosting and serving.
Decoration Tips
Decorate Butterfinger cupcakes with crushed Butterfingers, whole Butterfinger minis, or Butterfinger baking chips. Alternatively, top with chopped peanuts, peanut butter baking chips, peanut butter sauce, or caramel sauce.
These Butterfinger cupcakes are so easy to make and they are always a hit! If you’re looking for a cupcake recipe that is a little different than the usual, but still equally delicious, look no further! I think you’ll be amazed at the peanut butter deliciousness that comes from this cupcake recipe.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Butterfinger Cupcakes Recipe
Ingredients
For the Peanut Butter Cupcakes
- ⅓ cup creamy peanut butter 90 grams
- ½ cup whole milk 114 grams
- ⅓ cup vegetable oil 67 grams
- 2 large eggs 100 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup light brown sugar 213 grams
- 1½ cups all-purpose flour 180 grams
- 1 teaspoon baking powder 4 grams
- ¼ cup finely chopped peanuts 38 grams
- ¼ cup finely chopped Butterfinger candy 54 grams (1 1.9-ounce bar)
For the Chocolate Buttercream
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ½ cup chocolate chips 85 grams, melted and cooled
- 2 cups powdered sugar 226 grams
- 1 teaspoon pure vanilla extract 4 grams
- 2 tablespoons crushed Butterfinger candy 27 grams, for garnish (½ 1.9-ounce bar)
Equipment
- Kitchen Scale (optional)
Instructions
For the Peanut Butter Cupcakes
- Preheat oven to 350°F. Line a 12-count muffin tin with paper liners.
- Heat the peanut butter in a small microwave-safe bowl for 30-45 seconds, or until it is easily pourable. Set aside.⅓ cup creamy peanut butter
- In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.½ cup whole milk, ⅓ cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract
- Add the peanut butter and brown sugar and whisk to combine.1 cup light brown sugar
- Slowly add the flour and baking powder, mixing just until the dry ingredients are fully incorporated. You don’t want to overmix.1½ cups all-purpose flour, 1 teaspoon baking powder
- Add the chopped peanuts and Butterfingers and gently fold them into the cake batter.¼ cup finely chopped Butterfinger candy, ¼ cup finely chopped peanuts
- Divide the batter between the tins, filling each one ¾ 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.½ cup unsalted butter
- 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.½ cup chocolate chips, 2 cups powdered sugar
- Add the vanilla extract and turn the mixer to medium speed. Beat until the frosting is light and fluffy, about 1 minute.1 teaspoon pure vanilla extract
- Transfer the frosting to a piping bag fitted with your choice of tip.
- Frost as desired and garnish with crushed Butterfinger candy.2 tablespoons crushed Butterfinger candy
Notes
- If your buttercream looks curdled, gently heat it over a double boiler until the edges begin to melt, then beat until it comes together.
- If your buttercream looks runny, refrigerate it for 10-20 minutes, then beat until fluffy.
- Decorate Butterfinger cupcakes with crushed Butterfingers, whole Butterfinger minis, or Butterfinger baking chips.
- Alternatively, top with chopped peanuts, peanut butter baking chips, peanut butter sauce, or caramel sauce.
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