My Butterfinger cupcakes are so easy to make and always a big hit! I folded chopped peanuts and Butterfinger candies into a simple peanut butter cake batter and topped them with a chocolate buttercream frosting. These cupcakes are moist, flavorful, and have a nice crunch from the candy. I love making them for Halloween parties!
These Butterfinger cupcakes are so moist and fluffy, I just can’t resist! I filled them with chopped pieces of Butterfinger candies and peanuts to add a little bit of crunch that’s just so good! The chocolate buttercream is the perfect way to finish them off for my favorite flavor combo: chocolate and peanut butter! They’re perfect for any occasion and so simple to make with boxed cake mix!
What’s in This Butterfinger Cupcakes Recipe?
- Peanut Butter: Adds peanut flavor and richness to the cupcakes. I used a classic (not all-natural) creamy peanut butter. If you use chunky peanut butter, I would suggest omitting the chopped peanuts from the recipe to avoid too much chunkiness.
- Vegetable Oil: Adds richness to the cupcakes and helps keep them soft and moist.
- Eggs: Bind the cupcake batter together.
- Yellow Cake Mix: Makes the cupcakes super easy to throw together.
- Peanuts: Enhance the flavor of the peanut butter in the cupcakes, and add texture. Make sure to chop them very finely!
- Butterfinger Candy: Enhances the chocolate and peanut butter flavors and adds a delightful crunchy texture to the batter.
- Butter: Unsalted butter gives the frosting structure. Make sure it’s fully softened so you don’t end up with lumps in your frosting.
- Chocolate Chips: 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.
- Vanilla Extract: Enhances the overall flavor of the frosting.
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How to Store
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. Once frosted, store them in the refrigerator for up to 2 days.
Freeze the 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.
Tips for Success
- 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 day 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.
- 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.
- Decorate these Butterfinger cupcakes with crushed Butterfingers, whole Butterfinger minis, or Butterfinger baking chips.
Butterfinger Cupcakes Recipe
Ingredients
For the Peanut Butter Cupcakes
- ⅓ cup creamy peanut butter
- ⅓ cup vegetable oil
- 3 large eggs
- ⅔ cup water
- 13.25 ounces yellow cake mix (1 box)
- ¼ cup finely chopped peanuts
- ¼ cup finely chopped Butterfinger candy (1 (1.9-ounce) bar)
For the Chocolate Buttercream
- ½ cup unsalted butter room temperature (1 stick)
- ½ cup chocolate chips melted and cooled
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons crushed Butterfinger candy for garnish (½ (1.9-ounce) bar)
Equipment
- Kitchen Scale (optional)
- Cupcake Pan
- Stand Mixer
- Piping Tip Set
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.⅓ cup creamy peanut butter
- In a large bowl, whisk together oil, eggs, water, and melted peanut butter.⅓ cup vegetable oil, 3 large eggs, ⅔ cup water
- Slowly add the cake mix and stir until incorporated.13.25 ounces yellow cake mix
- 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
How to Make Butterfinger Cupcakes Step-by-Step
Melt the Peanut Butter: Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Heat ⅓ cup of creamy peanut butter in a small microwave-safe bowl for 30-45 seconds, or until it is easily pourable. In a large bowl, whisk together ⅓ cup of oil, 3 large eggs, ⅔ cup of water, and the melted peanut butter.
Mix the Batter: Slowly add 13.25 ounces (1 box) of yellow cake mix and stir until incorporated.
Add the Mix-Ins: Add ¼ cup of finely chopped peanuts and ¼ cup of finely chopped Butterfingers and gently fold them into the cake batter.
Portion the Cupcakes: Divide the batter between the tins, filling each one ¾ of the way full.
Bake the Cupcakes: 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.
Make the Frosting: Add ½ cup of softened unsalted butter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add ½ cup of melted and cooled chocolate chips. Once the chocolate has been incorporated, slowly add 2 cups of powdered sugar. Add 1 teaspoon of 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 2 tablespoons of crushed Butterfinger candy.
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