Imagine biting into a soft, chocolatey cupcake topped with a creamy peanut butter frosting and finished with a generous sprinkle of crunchy Butterfinger pieces. These Butterfinger Cupcakes are the perfect marriage of rich chocolate, salty-sweet peanut butter, and a nostalgic crunch from everyone’s favorite candy bar. Whether it’s for a birthday, a potluck, or simply a treat-yourself moment, these cupcakes deliver joy in every bite.
Why You’ll Love This Recipe
- Perfect for Candy Lovers: If Butterfinger candy bars are your guilty pleasure, these cupcakes take that love to the next level!
- Irresistible Combination: Chocolate and peanut butter are a classic duo, made even better with the crunchy sweetness of Butterfinger.
- Easy to Make: The recipe is straightforward and perfect for bakers of any skill level. Plus, you don’t need any fancy equipment—just a whisk and a mixing bowl.
- Crowd-Pleaser: These cupcakes are bound to impress both kids and adults alike.
Ingredients You’ll Need
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
For the Peanut Butter Frosting:
- 1/2 cup unsalted butter, softened
- 3/4 cup creamy peanut butter
- 2 cups powdered sugar
- 2–3 tablespoons milk (as needed)
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup crushed Butterfinger candy bars
How to Make Butterfinger Cupcakes
Step 1: Prepare for Baking
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to ensure easy removal and a neat presentation.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This step ensures even distribution of the leavening agents for a uniform rise in your cupcakes.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth. Whisk in the eggs one at a time, followed by the milk and vanilla extract. The mixture should be creamy and well-blended.
Step 4: Make the Batter
Gradually add the dry ingredients to the wet ingredients. Mix just until combined—overmixing can result in dense cupcakes. The batter will be thick and rich.
Step 5: Bake the Cupcakes
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
Step 6: Make the Peanut Butter Frosting
In a large bowl, beat the softened butter and peanut butter together until smooth and creamy. Gradually add the powdered sugar, beating well after each addition. Add milk, one tablespoon at a time, to reach your desired frosting consistency. Stir in the vanilla extract for a final touch of flavor.
Step 7: Frost and Decorate
Once the cupcakes are completely cool, use a piping bag or a spatula to frost each cupcake. Be generous—the frosting is the star here! Top each frosted cupcake with a sprinkle of crushed Butterfinger pieces. For extra flair, press a larger piece of Butterfinger into the frosting.
Helpful Tips
- Frosting Consistency: If your frosting is too thick, add a teaspoon of milk at a time until it’s smooth and spreadable. If it’s too thin, sift in a bit more powdered sugar.
- Make Ahead: Bake the cupcakes a day ahead and frost them on the day of serving for maximum freshness. Store the unfrosted cupcakes in an airtight container.
- Crushing Butterfingers: Place the candy bars in a zip-top bag and use a rolling pin to crush them into small pieces. For a finer topping, pulse them in a food processor.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving to enjoy their full flavor and texture.
- For a creative twist, you can use mini Butterfinger bites for the topping.
Nutritional Information (Per Cupcake)
- Calories: Approx. 300 kcal
- Protein: 4g
- Fat: 15g
- Carbohydrates: 40g
- Sugar: 25g
Frequently Asked Questions
Can I use natural peanut butter in the frosting?
It’s best to stick with creamy, processed peanut butter, as natural peanut butter can separate and affect the frosting’s texture.
What can I use instead of Butterfinger candy?
If Butterfinger isn’t your thing, you can substitute other crushed candy bars like Reese’s, Snickers, or Heath for a different twist.
Can I make these cupcakes gluten-free?
Yes! Simply replace the all-purpose flour with a gluten-free 1:1 baking flour.
Storage Instructions
Store any leftover cupcakes in an airtight container. They’ll keep for up to 3 days in the fridge or 1 month in the freezer. If freezing, let the cupcakes thaw in the fridge overnight before serving.
Related Recipes
If you loved these Butterfinger Cupcakes, you might enjoy:
Conclusion
Butterfinger Cupcakes are the ultimate treat for chocolate and peanut butter lovers. With their moist cake base, rich frosting, and candy crunch, they’re guaranteed to be a hit. So grab your mixing bowl and a handful of Butterfingers—your dessert masterpiece awaits!
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Irresistible Butterfinger Cupcakes
Description
Imagine biting into a soft, chocolatey cupcake topped with a creamy peanut butter frosting and finished with a generous sprinkle of crunchy Butterfinger pieces. These Butterfinger Cupcakes are the perfect marriage of rich chocolate, salty-sweet peanut butter, and a nostalgic crunch from everyone’s favorite candy bar. Whether it’s for a birthday, a potluck, or simply a treat-yourself moment, these cupcakes deliver joy in every bite.
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
For the Peanut Butter Frosting:
- 1/2 cup unsalted butter, softened
- 3/4 cup creamy peanut butter
- 2 cups powdered sugar
- 2–3 tablespoons milk (as needed)
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup crushed Butterfinger candy bars
Instructions
Step 1: Prepare for Baking
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to ensure easy removal and a neat presentation.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This step ensures even distribution of the leavening agents for a uniform rise in your cupcakes.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth. Whisk in the eggs one at a time, followed by the milk and vanilla extract. The mixture should be creamy and well-blended.
Step 4: Make the Batter
Gradually add the dry ingredients to the wet ingredients. Mix just until combined—overmixing can result in dense cupcakes. The batter will be thick and rich.
Step 5: Bake the Cupcakes
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
Step 6: Make the Peanut Butter Frosting
In a large bowl, beat the softened butter and peanut butter together until smooth and creamy. Gradually add the powdered sugar, beating well after each addition. Add milk, one tablespoon at a time, to reach your desired frosting consistency. Stir in the vanilla extract for a final touch of flavor.
Step 7: Frost and Decorate
Once the cupcakes are completely cool, use a piping bag or a spatula to frost each cupcake. Be generous—the frosting is the star here! Top each frosted cupcake with a sprinkle of crushed Butterfinger pieces. For extra flair, press a larger piece of Butterfinger into the frosting.
Notes
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving to enjoy their full flavor and texture.
- For a creative twist, you can use mini Butterfinger bites for the topping.