5 from 4 votes
Butterfinger Cupcakes Recipe
These Butterfinger Cupcakes are always a hit! Peanut butter cupcakes filled with Butterfingers, topped with a chocolate buttercream frosting.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
12
cupcakes
Calories:
462 kcal
Course:
Dessert, Baked Goods
Cuisine:
American
Ingredients
For the Peanut Butter Cupcakes
- ⅓ cup peanut butter creamy
- ⅓ cup vegetable oil
- 3 large egg
- ⅔ cup water
- 13.25 ounces yellow cake mix (1 box)
- ¼ cup peanuts finely chopped
- ¼ cup Butterfinger candy 1 (1.9-ounce) bar, finely chopped
For the Chocolate Buttercream
- ½ cup butter room temperature (1 stick, unsalted
- ½ cup chocolate chips melted and cooled
- 2 cups powdered sugar
- 1 teaspoon vanilla extract pure
- 2 tablespoons Butterfinger candy for garnish (½ (1.9-ounce) bar, crushed
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 cupcakes
Amount Per Serving
Calories 462
% 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.