Decadent Butterfinger Cupcakes

The smell of chocolate and peanut butter mixing together always pulls me into the kitchen, no matter what I am supposed to be doing. I made these Butterfinger cupcakes on a rainy Sunday afternoon when my sister came over, and we ended up eating three each while watching old movies and laughing about our childhood attempts at baking. The way the crunchy candy pieces catch the light when you sprinkle them on top still makes me smile.

My neighbor asked for the recipe after I brought these to a block party, and now she makes them for every family gathering. The cupcakes disappeared so fast that day that I barely got to taste one, which I took as the highest compliment possible. There is something magical about watching people bite into that hidden peanut butter center and their eyes light up.

Ingredients

• All-purpose flour: The foundation for a tender chocolate cupcake that can hold up to all those delicious fillings
• Unsweetened cocoa powder: Use a good quality brand because this is where all your chocolate flavor comes from
• Granulated and brown sugar: The combination creates a moist crumb while the brown sugar adds a subtle caramel note
• Hot brewed coffee: I know this sounds strange in a dessert but it intensifies the chocolate flavor without making it taste like coffee
• Creamy peanut butter: Make sure it is the regular kind not natural because you want that smooth texture for the filling
• Butterfinger candy bars: Crush them by putting them in a sealed bag and using a rolling pin or meat mallet
• Powdered sugar: Sift it first to avoid any lumps in your frosting

Instructions

Getting ready to bake:

Preheat your oven to 350°F and line a 12 cup muffin tin with liners. The liners prevent sticking and make cleanup so much easier later.

Mixing the dry ingredients:

Whisk together the flour cocoa powder both sugars baking soda baking powder and salt in a large bowl. Make sure there are no clumps of cocoa powder.

Combining the wet ingredients:

Mix the melted butter eggs and vanilla in another bowl then add the milk and coffee. The coffee will be hot so pour slowly while stirring constantly.

Making the batter:

Pour the wet ingredients into the dry ones and mix just until combined. Do not overmix or your cupcakes will be tough instead of tender.

Baking:

Fill each liner about two thirds full and bake for 16 to 18 minutes. A toothpick inserted in the center should come out clean when they are done.

Cooling completely:

Let them sit in the pan for 5 minutes then move to a wire rack. They must be completely cool before you fill them or the filling will melt.

Making the peanut butter filling:

Beat together the peanut butter and softened butter until smooth then add the powdered sugar and milk. The texture should be thick but spreadable.

Filling the cupcakes:

Use a small knife or cupcake corer to remove the center of each cooled cupcake about an inch deep. Fill each hole with a spoonful of the peanut butter mixture.

Preparing the frosting:

Beat the butter until creamy then add the powdered sugar peanut butter heavy cream and vanilla. Mix until fluffy then fold in the crushed Butterfinger pieces.

Finishing touches:

Frost each cupcake generously and sprinkle with the coarsely chopped Butterfinger pieces. Serve immediately or store in an airtight container.

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These cupcakes have become my go to whenever someone needs cheering up because something about chocolate and peanut butter just makes everything better. I keep a stash of Butterfinger bars in the pantry now just in case of cupcake emergencies which happen more often than you might expect.

Making These Ahead

The unfrosted cupcakes freeze beautifully for up to three months if you wrap them well. I often bake a double batch on Sunday and freeze half so I am ready for unexpected guests or sudden cravings. Just thaw them at room temperature before filling and frosting.

Getting The Perfect Fill

A piping bag makes filling the cupcakes so much easier and neater than using a spoon. I learned this after my first few attempts where peanut butter ended up everywhere except inside the cupcakes. Fill the bag with the peanut butter mixture pipe it into the cored centers and top with the removed cake piece if you want it completely hidden.

Serving Suggestions

These cupcakes are rich enough that they do not need anything else but they pair wonderfully with a cold glass of milk or a hot cup of coffee. I have also served them alongside vanilla ice cream for an over the top dessert experience that had everyone groaning happily.

• Let the cupcakes sit at room temperature for 20 minutes before serving if they have been refrigerated
• A light drizzle of chocolate sauce over the top takes these to restaurant quality status
• These cupcakes are best eaten within two days because the candy pieces start to lose their crunch

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I hope these cupcakes bring as much joy to your kitchen as they have to mine. There is nothing quite like watching someone take that first bite and see pure happiness spread across their face.

Recipe FAQs

→ How do I fill the cupcakes without making a mess?

Use a small knife or cupcake corer to remove about 1-inch deep from the center of each cooled cupcake. Place the peanut butter filling in a piping bag and squeeze it into the cavity, then replace the removed cake piece if desired.

→ Can I make these ahead of time?

Yes, you can bake the cupcakes a day ahead and store them in an airtight container. Fill and frost them the same day you plan to serve for the best texture and freshness.

→ What can I use instead of coffee in the batter?

You can substitute hot water for the brewed coffee. The coffee enhances the chocolate flavor but won't make them taste like coffee, so water works as a neutral alternative.

→ How many Butterfinger bars do I need?

You'll need approximately 4-5 standard-size Butterfinger bars to get enough crushed candy for both the frosting and garnish. Crush them finely for the frosting and coarsely for the topping.

→ Can I freeze these cupcakes?

Freeze unfilled cupcakes wrapped tightly for up to 3 months. Thaw overnight at room temperature before filling and frosting. The filled and frosted cupcakes are best enjoyed within 2-3 days.

→ Why does my frosting seem too thick?

Add heavy cream one teaspoon at a time until you reach the desired piping consistency. The frosting should be smooth and spreadable but hold its shape when piped.