Butterfinger Cupcakes Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
35 mins
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Servings
12 cupcakes
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Calories
462 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Butterfinger Cupcakes Recipe
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These Butterfinger Cupcakes are always a hit! Peanut butter cupcakes filled with Butterfingers, topped with a chocolate buttercream frosting.
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Ingredients
For the Peanut Butter Cupcakes
- ⅓ cup creamy peanut butter
- ⅓ cup vegetable oil
- 3 large eggs
- ⅔ cup water
- 13.25 ounces yellow cake mix (1 box)
- ¼ cup finely chopped peanuts
- ¼ cup finely chopped Butterfinger candy (1 (1.9-ounce) bar)
For the Chocolate Buttercream
- ½ cup unsalted butter room temperature (1 stick)
- ½ cup chocolate chips melted and cooled
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons crushed Butterfinger candy for garnish (½ (1.9-ounce) bar)
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Instructions
For the Peanut Butter Cupcakes
- Preheat oven to 350°F. Line a 12-count muffin tin with paper liners.
- Heat the peanut butter in a small microwave-safe bowl for 30-45 seconds, or until it is easily pourable.
- In a large bowl, whisk together oil, eggs, water, and melted peanut butter.
- Slowly add the cake mix and stir until incorporated.
- Add the chopped peanuts and Butterfingers and gently fold them into the cake batter.
- Divide the batter between the tins, filling each one ¾ of the way full.
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out dry (it may be sticky from the butterfingers, but it shouldn’t be wet).
- Remove the cupcakes from the pan and allow them to cool on a wire rack before frosting.
For the Chocolate Buttercream
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment.
- With the mixer on low speed, slowly add the cooled chocolate. Once the chocolate has been incorporated, slowly add the powdered sugar. Make sure to scrape down the sides of the bowl as needed.
- Add the vanilla extract and turn the mixer to medium speed. Beat until the frosting is light and fluffy, about 1 minute.
- Transfer the frosting to a piping bag fitted with your choice of tip.
- Frost as desired and garnish with crushed Butterfinger candy.
Notes
- Storage: Store frosted Butterfinger cupcakes in an airtight container in the refrigerator for up to 2 days. Store unfrosted Butterfinger cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Freeze cupcakes and buttercream separately in airtight containers for up to 3 months.
Nutrition Information
Show Details
Serving
1cupcake
Calories
462kcal
(23%)
Carbohydrates
58g
(19%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
6g
Monounsaturated Fat
7g
Trans Fat
0.4g
Cholesterol
67mg
(22%)
Sodium
295mg
(12%)
Potassium
134mg
(4%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Vitamin A
304IU
(6%)
Calcium
90mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 462kcal | 23% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 67mg | 22% |
| Sodium | 295mg | 12% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 304IU | 6% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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