Best 4 Butterfinger Cupcakes Recipes
Indulge in the ultimate sweet treat with our delectable Butterfinger Cupcakes, a symphony of flavors that will tantalize your taste buds. These cupcakes are not just any ordinary dessert; they are a culinary masterpiece, each bite a perfect balance of rich chocolate, peanut butter, and a hint of salt. With three irresistible recipes to choose from, this article will guide you through creating these heavenly cupcakes that are sure to be the star of any occasion. The classic Butterfinger Cupcakes recipe offers a straightforward approach to achieving that perfect combination of chocolate and peanut butter. For those who prefer a more decadent experience, the Butterfinger Stuffed Cupcakes take it up a notch with a creamy peanut butter filling that oozes out with every bite. And if you're looking for a fun twist, the Butterfinger Crunch Cupcakes introduce a delightful crunch factor with a generous topping of Butterfinger pieces. Whichever recipe you choose, get ready to embark on a baking journey that will leave you and your loved ones craving more.
Here are our top 4 tried and tested recipes!
BUTTERFINGER CUPCAKES
These Butterfinger Cupcakes are made with peanut butter cupcakes, chocolate ganache and peanut butter frosting full of crushed Butterfingers! They are a Butterfinger lover's dream!
Provided by Lindsay
Categories Dessert
Time 1h20m
Number Of Ingredients 21
Steps:
- Find the full recipe and instructions on The Cake Blog.
Nutrition Facts : ServingSize 1 Cupcake, Calories 498 calories, Sugar 43.6 g, Sodium 171.5 mg, Fat 28.1 g, SaturatedFat 12.7 g, TransFat 0.7 g, Carbohydrate 57.2 g, Fiber 1.9 g, Protein 7.9 g, Cholesterol 31.4 mg
BUTTERFINGER CUPCAKE
I entered these in the National Cake Show...Cupcake Challenge. The theme was candy. I didn't win but alot of people liked them. Once you try them you will agree...they do taste like a Butterfinger. Sorry I don't have picture but I promise I will add one later.
Provided by Karla Dobson
Categories Other Desserts
Time 35m
Number Of Ingredients 15
Steps:
- 1. Preheat Oven 350'F Line cupcake pans with liners Put butterfinger miniatures in a sealable plastic bag and mash them. You can do the same for the snakerz and set aside.
- 2. In electric mixer mix the cake, eggs, water, softened butter and pudding mix on medium speed for about 2 minutes. Fold in crushed miniatures.
- 3. Using a ice cream scoop...fill lined cupcake pans 2/3 full. Bake for 18-22 minutes. DO NOT OVERBAKE!!! Let cupcakes cool for at least 30 minutes.
- 4. FROSTING: in electric mixer beat the butter until soft and creamy; add peanut butter and mix well. Dump in the crushed Butterfinger. Slowly mix in powdered. Once well blended at in tbs of milk until you get a desired consistency.
- 5. Once cupcakes are cooled spread a thin layer of chocolate frosting on each one and then pipe the peanut butter frosting on top.
- 6. Drizzle with chocolate hot fudge sauce.
BUTTERFINGER CUPCAKES RECIPE
These Butterfinger Cupcakes have use a doctored up cake mix, so they turn out nice and soft every time! Plus, the peanut butter buttercream frosting on top will really turn heads!
Provided by Steph Loaiza
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and line pans with cupcake liners.
- In a large bowl, use a cheese grater to grate the Butterfinger candy bars into fine crumbs (reserving a small bit to use for toppings). Add the eggs, oil, milk, sour cream, and vanilla extract and mix until thoroughly combined.
- Add in the cake mix and stir until smooth
- Fill cupcake liners about 3/4 of the way full, then bake for 18-22 minutes until a toothpick inserted comes out clean.
- Whip the butter on medium-high for a good 4-5 minutes, stopping to scrape the bowl once or twice.
- Reduce the speed to low, and slowly add the powdered sugar. You can add more or less powdered sugar depending on how thick you want your icing.
- Once the powdered sugar is all incorporated, add in your peanut butter and vanilla.
- Increase the speed to medium-high and whip until light and fluffy (about two minutes).
- Top cupcakes with frosting, a Butterfinger bite and leftover grated butterfinger.
Nutrition Facts : Calories 385 kcal, Carbohydrate 36 g, Protein 4 g, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 77 mg, Sodium 143 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
MINI BUTTERFINGER™ CUPCAKES
Stir up sweet satisfaction with chopped Butterfinger™ candy bars on top of frosted cupcakes as well as stirred and baked into the cupcakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 70
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 70 mini muffin cups. Finely chop enough candy to equal 3/4 cup (about 2 bars).
- In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. On low speed, beat in chopped candy just until blended. Divide batter evenly among muffin cups (two-thirds full). Refrigerate any remaining cake batter until ready to use.
- Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Coarsely chop remaining candy. Place candy pieces on frosting, pressing down slightly. Store loosely covered.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Mini Cupcake, Sodium 75 mg, Sugar 7 g, TransFat 0 g
Tips:
- To achieve a rich and decadent chocolate flavor in your cupcakes, use high-quality cocoa powder. A higher percentage of cocoa solids will result in a more intense chocolate taste.
- For a moist and fluffy cupcake, cream the butter and sugar together until light and fluffy. This will incorporate air into the mixture, which will help the cupcakes rise and create a tender crumb.
- Use room temperature ingredients whenever possible. This will help the ingredients blend together more easily and result in a smooth, even batter.
- Do not overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough, dense cupcake.
- Bake the cupcakes at the correct temperature and for the correct amount of time. Underbaked cupcakes will be dense and gooey, while overbaked cupcakes will be dry and crumbly.
- Allow the cupcakes to cool completely before frosting them. This will help the frosting set properly and prevent it from melting.
- For a smooth and creamy frosting, use a high-quality butter and cream cheese. Beat the butter and cream cheese together until light and fluffy before adding the powdered sugar.
- To create a fun and festive look, decorate the cupcakes with Butterfinger pieces, chopped peanuts, or chocolate chips.
Conclusion:
With their rich chocolate flavor, moist and fluffy texture, and creamy peanut butter frosting, these Butterfinger cupcakes are sure to be a hit at your next party or gathering. Follow these tips to ensure your cupcakes turn out perfect every time.
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