Now, I love my original Butterfinger Cupcakes and it’s been a go-to recipe of mine for big parties, but I wanted to take it up a notch and give the recipe an extra chocolatey kick!
Can I tell you a secret about party cupcakes? The cupcakes topped with candy bars go like hot cakes! I’m serious. No matter what event I’m bringing cupcakes to, no matter how glamorous all the other cupcakes are, the ones with a piece of Snickers, Heath, or Butterfinger on top always run out first. Plus, topping your cupcakes with something (even a cherry or a mini cookie) help to cover up any imperfect piping skills.
Ingredients
Chocolate Cupcakes:
1 box Devil's Food Cake Mix (I prefer Pillsbury)
3 eggs
1/2 C. oil
3/4 C. sour cream
1/2 C. milk or buttermilk
2 tsp. vanilla extract
Butterfinger Frosting:
1 C. butter, softened
1/3 C. unsweetened cocoa powder
2 tsp. vanilla extract
2-3 Tbsp. milk
1-2 Tbsp. creamy peanut butter, optional (for extra peanut butter taste)
2-3 C. powdered sugar
3 regular sized Butterfingers, crushed and sifted
Directions
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a large bowl to remove any lumps.
3. Add eggs, oil, sour cream, milk and vanilla extract. Stir until smooth.
4. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
5. Let cool.
6. Chocolate Butterfinger Frosting: Beat butter until smooth. Add cocoa powder and beat again. Add vanilla extract and 2 Tbsp milk. Slowly add in powdered sugar until you reach your desired consistency. If it becomes too thick, add more milk. Add crushed Butterfingers. (As explained above in the photos, crush your butterfingers finely and then shake the pieces through a sifter and only use what falls through! This will keep your piping tip from getting clogged. You can then use the pieces that didn't fall through as "sprinkles" to top your cupcakes with! It's best to use a food processor to crush your Butterfingers.)
7. Pipe onto cooled cupcakes and top with extra Butterfingers!
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