Cupcakes:

Cup of Yum
1. Preheat the oven to 350 degrees. Then line a cupcake pan with cupcake liners.
2. In a medium bowl combine the flour, cocoa powder, baking soda, baking powder, and salt. whisk together.
3. In the bowl of a stand mixer add in the sugar and eggs and beat on medium high speed until smooth
4. Add the vegetable oil, buttermilk, and vanilla. Mix all the ingredients together until well combined.
5. Turn the mixer on to low speed and slowly add in the dry ingredients.
6. add about 1/4 cup of batter into each cupcake liner. Then put the cupcake pan into the preheated oven and bake for 15 to 20 minutes.
7. Once the cupcakes are done baking, place them onto a cooling rack. Cool before frosting them.
8. While the cupcakes cool, make the ganache.

Ganache filling:

1. Start by chopping up the chocolate into small pieces and place them in a medium bowl.
2. Add the cream into a small saucepan over medium to low heat and heat it up until it begins to simmer. Once the cream has simmered, quickly pour it over the finely chopped chocolate. Let the chocolate sit for about 5 minutes to let it melt.
3. Mix the cream and chocolate together until it becomes a smooth and shiny texture. Let the ganache cool again for about 15 minutes.
4. Core the middle of each cupcake using a cupcake corer. Core out the middle of the top of each one.
5. Spoon the ganache into each cupcake. 

Buttercream frosting

1. In the bowl of a stand mixer add in the butter and peanut butter and mix until creamy. Then slowly add the powdered sugar in with the mixer on low speed.
2. Add the milk a little at a time until the frosting is a consistency you like.
3. After the frosting is done use a large cookie scoop and scoop the frosting on top of the cupcakes.
4. Sprinkle the crushed butterfingers over the frosting.
5. The cupcakes can be served immediately or stored in a container to be served later or up to 2 days.