Butterfinger Cupcakes Recipe

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: cupcakes

Calories: 460kcal

Author: Becky Hardin - Easy Dessert Recipes

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.

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Equipment

Kitchen Scale (optional)
Cupcake Pan
Stand Mixer
Piping Tip Set

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)

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.

Storage: Store frosted Butterfinger cupcakes in an airtight container in the refrigerator for up to 2 days. 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. Freeze cupcakes and buttercream separately in airtight containers for up to 3 months.

Nutrition