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–+ servings
chocolate peanut butter candy cupcakes

Butterfinger Cupcakes

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Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 1 Wooden spoon
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 piping bag or 1 offset spatula
  • 1 small zip-top bag (for crushing candy bars)

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs room temperature
  • 3/4 cup buttermilk room temperature
  • 2 teaspoon vanilla extract
  • 1 cup Butterfinger candy bars finely chopped
  • 1 cup unsalted butter room temperature
  • 3 cup powdered sugar sifted
  • 2 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • 1/2 cup Butterfinger candy bars finely crushed
  • 3 Butterfinger candy bars cut into 12 small pieces

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with 12 cupcake liners.
  • In a medium bowl whisk together flour, granulated sugar, baking powder, baking soda, and salt.
  • In a large bowl whisk together melted butter, eggs, buttermilk, and vanilla until smooth.
  • Add the dry ingredients to the wet ingredients and mix gently with a spatula until just combined and no dry streaks remain.
  • Fold in the 1 cup of finely chopped Butterfinger candy bars until evenly distributed.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Transfer the muffin tin to a wire rack and cool in the pan for 5 minutes.
  • Remove cupcakes from the tin and let them cool completely on the wire rack, about 25 minutes.
  • While cupcakes cool, beat the room-temperature butter in a large bowl with a mixer on medium speed until light and creamy, about 2 minutes.
  • Gradually add the powdered sugar, 1/2 cup at a time, mixing on low until incorporated, then increasing to medium until fluffy.
  • Add heavy cream, vanilla, and salt, then beat on medium-high for 1–2 minutes until light and spreadable.
  • Fold in the 1/2 cup crushed Butterfinger candy bars with a spatula until evenly mixed into the frosting.
  • Transfer the frosting to a piping bag fitted with your preferred tip or prepare an offset spatula for spreading.
  • Once cupcakes are completely cool, pipe or spread a generous swirl of frosting on each cupcake.
  • Top each cupcake with an optional piece of Butterfinger candy bar for garnish.

Notes

For best texture, avoid overmixing the cupcake batter so they stay tender and rise evenly, and ensure all cold ingredients (eggs, buttermilk, butter for frosting) are at room temperature so the batter and frosting don’t curdle or seize. If your frosting is too thick, add an extra teaspoon of cream at a time; if it is too thin, beat in more powdered sugar by the tablespoon until it holds stiff peaks. Crush the Butterfinger pieces in a zip-top bag with a rolling pin to control chunk size, keeping finer crumbs for frosting and slightly larger pieces for folding into the batter and garnishing. Store frosted cupcakes in an airtight container at cool room temperature for up to 2 days or refrigerate for longer, letting them come back to room temperature before serving for the best flavor.
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