Decadent Butterfinger Cupcakes (Printable Version)
Rich chocolate cupcakes with peanut butter filling and Butterfinger frosting
# What You'll Need:
→ Cupcakes
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 3/4 cup granulated sugar
04 - 1/2 cup light brown sugar, packed
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon baking powder
07 - 1/4 teaspoon salt
08 - 1/2 cup unsalted butter, melted
09 - 2 large eggs, room temperature
10 - 1 teaspoon vanilla extract
11 - 1/2 cup whole milk
12 - 1/2 cup hot brewed coffee
→ Peanut Butter Filling
13 - 1/2 cup creamy peanut butter
14 - 2 tablespoons unsalted butter, softened
15 - 1/2 cup powdered sugar
16 - 1 tablespoon milk
→ Butterfinger Frosting
17 - 1/2 cup unsalted butter, softened
18 - 1 1/2 cups powdered sugar
19 - 1/4 cup creamy peanut butter
20 - 2 tablespoons heavy cream, plus more as needed
21 - 1/2 teaspoon vanilla extract
22 - 3/4 cup Butterfinger candy bars, finely crushed
→ Garnish
23 - 1/4 cup Butterfinger candy bars, coarsely chopped
# How To Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a large bowl, whisk together flour, cocoa powder, sugars, baking soda, baking powder, and salt until well blended.
03 - In a separate bowl, mix melted butter, eggs, and vanilla. Add milk and coffee, stirring until fully combined.
04 - Pour wet ingredients into dry ingredients and mix until just combined, being careful not to overmix.
05 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
07 - Beat peanut butter and softened butter together until smooth. Add powdered sugar and milk, mixing until creamy and well combined.
08 - Once cupcakes are completely cool, use a small knife or cupcake corer to remove the center of each cupcake about 1-inch deep. Fill each cavity with peanut butter filling.
09 - Beat butter until creamy. Add powdered sugar, peanut butter, heavy cream, and vanilla. Beat until fluffy and smooth, then fold in crushed Butterfinger bars. Add additional cream if needed to reach piping consistency.
10 - Frost cupcakes generously with prepared frosting. Sprinkle with chopped Butterfinger pieces to finish.
# Expert Advice:
01 -
- The three layer texture experience soft cake creamy filling and crunchy topping keeps every bite interesting
- These cupcakes stay incredibly moist for days thanks to the coffee in the batter and peanut butter center
- People literally gasp when they bite into the hidden peanut butter filling
02 -
- These cupcakes must be completely cool before coring or the filling will melt into the cake
- The frosting can become too soft if your kitchen is warm so pop it in the fridge for 10 minutes if needed
- Use a food processor to crush the Butterfingers for the frosting but hand chop the garnish pieces for better texture
03 -
- Warm your milk and coffee slightly before adding to the batter to prevent the butter from solidifying
- If your frosting is too thick add cream one teaspoon at a time until it reaches the right consistency