Decadent Butterfinger Cupcakes (Printable)
Rich chocolate cupcakes with peanut butter filling and Butterfinger frosting
# What You Need:
→ 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.
03 - In a separate bowl, mix melted butter, eggs, and vanilla. Add milk and coffee, stirring until combined.
04 - Pour wet ingredients into dry ingredients and mix until just combined.
05 - Divide batter evenly among cupcake liners, about 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted comes out clean.
06 - Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
07 - Beat peanut butter and softened butter together until smooth. Add powdered sugar and milk, mixing until creamy.
08 - Once cupcakes are cool, use a small knife or cupcake corer to remove the center of each 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. Sprinkle with chopped Butterfinger pieces.
# Expert Tips:
01 -
- The combination of rich chocolate cake and creamy peanut butter filling creates that perfect sweet and salty balance everyone craves
- Butterfinger pieces add the most incredible crunch that takes these from ordinary cupcakes to something truly special
- Despite looking impressive, these come together in under an hour and always disappear faster than you can say "seconds please"
02 -
- Make sure cupcakes are completely cool before coring and filling, otherwise the peanut butter will melt right into the cake
- The frosting can become too soft if your kitchen is warm, so chill the bowl for 15 minutes before piping if needed
- These actually taste better the next day when the flavors have had time to meld together properly
03 -
- Freeze wrapped Butterfinger bars for 10 minutes before crushing to make them break more cleanly and create less candy dust
- Use a zip top bag and a rolling pin to crush your Butterfingers rather than a food processor to maintain some texture variation