Decadent Butterfinger Cupcakes (Printable)
Rich chocolate cupcakes filled with creamy peanut butter and topped with luscious Butterfinger frosting for an indulgent treat.
# 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
# Steps:
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, granulated sugar, brown sugar, baking soda, baking powder, and salt until well blended.
03 - In a separate bowl, whisk melted butter, eggs, and vanilla extract. Add milk and hot brewed coffee, stirring until fully combined.
04 - Pour wet ingredients into dry ingredients. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. 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 and well combined.
08 - Once cupcakes are completely 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 extract. Beat until fluffy and smooth, then fold in crushed Butterfinger bars. Add additional cream if needed to achieve piping consistency.
10 - Frost cupcakes generously with prepared frosting. Sprinkle with chopped Butterfinger pieces for garnish.
# Expert Hints:
01 -
- The combination of rich chocolate cake and creamy peanut butter filling creates that perfect sweet and salty balance everyone craves
- Butterfinger pieces folded into the frosting add an irresistible crunch that makes every bite exciting
02 -
- Wait until cupcakes are completely cool before coring them or the filling will melt right out
- Crush the Butterfinger pieces into different sizes so some are powder fine and others are chunky for better texture variation
03 -
- Room temperature ingredients mix together much better so take everything out of the fridge at least an hour before baking
- If your frosting is too thick add cream one teaspoon at a time until it reaches the perfect piping consistency