Chocolate Cupcakes {Butterfinger Frosting}

Name: Chocolate Cupcakes {Butterfinger Frosting}
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24 cupcakes
Ingredients: 24 chocolate cupcakes; 4 ounces bittersweet or semisweet chocolate; 4 ounces heavy whipping cream; 1 cup unsalted butter; ⅓ cup creamy peanut butter; 4 cups powdered sugar; 2 Tablespoons milk; 1 cup crushed Butterfinger Bars

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
24 cupcakes
Calories
235 kcal
Course
Baked Goods
Cuisine
American

Chocolate Cupcakes {Butterfinger Frosting}

Nicole Henderson

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Chocolate Cupcakes get the Butterfinger treatment in this copycat Disney recipe. These are no ordinary cupcakes. Filled with fudge and topped with fluffy peanut butter frosting, Butterfinger Cupcakes are magically delicious!

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Ingredients

Servings

24 chocolate cupcakes

For the filling:

4 ounces bittersweet or semisweet chocolate chopped finely
4 ounces heavy whipping cream

For the Frosting

1 cup unsalted butter softened
⅓ cup creamy peanut butter
4 cups powdered sugar
2 Tablespoons milk

For the Topping

1 cup crushed Butterfinger Bars

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Instructions

Bake and cool 24 chocolate cupcakes. Transfer cupcakes to a wire rack to cool completely before adding the filling and frosting.
To make the ganache filling, add finely chopped chocolate to a medium bowl. Set aside.
In a small saucepan, add heavy whipping cream and heat on low until it begins to simmer (not boil). Remove from heat and pour over chopped chocolate. Let sit for several minutes, then stir smooth with a whisk until ganach forms. Cool for about 15 minjutes before spooning into the cupcakes.
Use a cupcake corer, or sharp paring knife to core out the center on top of each cupcake. Dishare the cored out pieces (or save them to add to our chocolate cake shake).
Spoon ganache into the cored cupcake.
For the frosting, beat butter in an electric mixer for two minutes. Add peanut butter, powdered sugar and milk. Beat an additional 4 minutes until smooth, light, and fluffy.
Using a large cookie scoop, scoop about 3 Tablespoons of frosting onto each of the filled cupcakes. Add crushed butterfingers to a small bowl.
Gently turn the cupcake upside down into the bowl of crushed butterfinger candies, lightly pressing onto the frosting.
Store for up to 3 days at room temperature.

Notes

Cupcake- I use our favorite, no fail chocolate cupcake recipe. But since the frosting is the star of today's recipe, feel free to use a Devil's Food cake mix!
Butterfingers. It's best to create the crumbs using a food processor. You’ll want the crumbs pretty fine to get good coverage on the frosting.
Don't waste the cupcake centers! Set them aside and make a few Chocolate Cake Shakes later.
Enjoy your Butterfinger Cupcakes right away or store them in an airtight container at room temperature for up to 3 days.
When you press the cupcakes into the crushed candies, make sure to cover the top as evenly as possible. You want those delicious crunchy pieces in every single bite!

Nutrition Information

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Calories 235kcal (12%) Carbohydrates 28g (9%) Protein 2g (4%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Cholesterol 26mg (9%) Sodium 38mg (2%) Fiber 1g (4%) Sugar 24g (48%)