I made Chocolate Butterfinger Cupcakes for my friend, Joanna's birthday. She likes Butterfingers, so I wanted to make Butterfinger Cupcakes. I looked at several on the web. but I knew that I wanted a chocolate cupcake with Butterfinger pieces on top of the frosting. Then I mixed in Butterfinger pieces in the batter, too, for a richer flavor. I didn't want a filling per se, you have to watch your calories, you know:) I used a Chocolate Butter Cream for the frosting. These cupcakes are OMG delicious. They are chocked full of Butterfinger flavor and pieces. If you like Butterfinger candy bars, chocolate , and peanut butter, you will love these cupcakes. Happy Birthday Joanna!
I used 1 small 8 pack of the Fun size Butterfingers in the picture and 1 2.1 oz candy bar. I was going to buy a bag of the Butterfinger Fun size, but Meijer Grocery Store only had Butterfinger "Snackerz", which had a soft middle. I had never seen these before, and now the original version is hard to find. That has happened to me with Milk Chocolate Hershey's Kisses, which I use to make Peanut Blossoms, and even Nestle's Toll House Semi Sweet chocolate chips These companies make more variations of the original type candy or baking products, and then you can't find the original product that you fell in love with. That's my pet peeve. What is your pet peeve?
Have a great Labor Day!
Chocolate Cupcakes Adapted from Chockylit
makes12 cupcakes / 350 degree oven
1 cup flour
1 cup sugar
1/2 cup unsweetened cocoa powder
¾ teaspoons baking soda
¾ cups milk I used almond milk
1/4 cup butter
1 teaspoons vanilla
1 8 pack of Fun size Butterfingers
1-2.1 oz Butterfingers candy bar
Preheat oven to 350 degrees.
1. Measure out everything but the eggs, directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.
5. Chop candy bars into 1/2" pieces.
6. Gently fold in 1 cup Butteringer pieces into the batter.
7. Reserve remaining Butterfinger pieces to put on top of frosting.
Measure out into cupcake pan lined with cupcake papers. A 2″ ice cream scoop works great for this. Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting. Frost with chocolate Butter Cream Frosting and top with remaining Butterfinger pieces. Enjoy!