For the Peanut Butter Cupcakes

Cup of Yum
1. Preheat oven to 350°F. Line a 12-count muffin tin with paper liners.
2. Heat the peanut butter in a small microwave-safe bowl for 30-45 seconds, or until it is easily pourable.
3. In a large bowl, whisk together oil, eggs, water, and melted peanut butter.
4. Slowly add the cake mix and stir until incorporated.
5. Add the chopped peanuts and Butterfingers and gently fold them into the cake batter.
6. Divide the batter between the tins, filling each one ¾ of the way full.
7. 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).
8. Remove the cupcakes from the pan and allow them to cool on a wire rack before frosting.

For the Chocolate Buttercream

1. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment.
2. 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.
3. Add the vanilla extract and turn the mixer to medium speed. Beat until the frosting is light and fluffy, about 1 minute.
4. Transfer the frosting to a piping bag fitted with your choice of tip.
5. Frost as desired and garnish with crushed Butterfinger candy.