Butterfinger Cupcakes

Melanie Campbell

By
@RossCampbell

For those with a mega sweet tooth, this easy baking recipe for Butterfinger Cupcakes will hit the spot and then some. It's the perfect recipe for parties, get-togethers and more. If someone made this delectable treat for my birthday, what a great gift it would be!


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Rating:

Comments:

Serves:

18

Method:

Bake

Ingredients

BUTTERFINGER ICING

6
full size butterfingers (plus some to cut up on top if you would like)
1 stick
butter
1/2 c
peanut butter
1/2 c
powdered sugar
2 to 4 Tbsp
milk

BUTTERFINGER CUPCAKES

18
milk chocolate cupcakes - baked
6
full size butterfingers (plus some to cut up on top if you would like)
1 stick
butter (set out to soften)
`1/2 c
peanut butter
1 c
powdered sugar
2 to 4 Tbsp
milk
orange gel food coloring (optional)

Directions Step-By-Step

1
Unwrap your candy bars. I was slightly disappointed every single bar I purchased was broken. Not that it matters…just saying!
2
Using a vegetable peelers, scrap the chocolate off the bars into a bowl, you will use the crumbles later on.
3
Finely crush the butterfingers., in a blender if possible, or placing them in a ziplock bag and rolling over with a rolling pin would work. Set aside.
4
In the bowl of an electric mixer, beat the butter until soft and creamy.  Then add in peanut butter, mix until combined well.
5
Dump in the butterfingers crumbs. Mix until fully combined.
6
Slowly mix in powdered sugar.

As you can see we’ve lost the bright orange color of the butterfingers. Since looks are a good portion of the brains way to taste…I added in some orange coloring to help it return to the look of butterfingers. Totally optional…
7
Once all is mixed well and desired color is achieved add in 1 TBS of milk until you have reached the desired consistency. I used 2 in my icing, as always I like mine to be a bit stiff to hold up to my pipping habits! :)
8
Instructions For Butterfinger Cupcakes.....

Unwrap your candy bars.Using a vegetable peelers, scrap the chocolate off the bars into a bowl, set aside for topping.
9
Finely crush the Butterfinger insides in a blender, or placing them in a ziplock bag and rolling over with a rolling pin until finely crushed would work. Set aside.In the bowl of an electric mixer, beat the butter until soft and creamy. Then add in peanut butter, mix until combined well.
10
In the bowl of an electric mixer, beat the butter until soft and creamy. Then add in peanut butter, mix until combined well.
11
Dump in the crushed butterfingers crumbs. Mix until fully combined.
12
Slowly mix in powdered sugar.
13
If you would like to deepen the orange color, add in a few drops of orange food coloring until you reach a nice butter finer orange.
14
Once all is mixed well and desired color is achieved add in 1 TBS of milk until you have reached the desired consistency. (I used 2)
15
Top cupcakes with icing and sprinkle on chocolate shavings that were set aside. If desired cut up additional candy bars and place chunks on top.
16
TIP: When cutting the candy bars lay knife over the bar and cut firmly and quickly to keep the bars from crumbling.

About this Recipe

Course/Dish: Cakes, Candies, Chocolate
Main Ingredient: Sugar
Regional Style: English
Other Tag: Quick & Easy