Butterfinger Cupcake Recipe

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Butterfinger Cupcake

Karla Dobson

By
@krfd

I entered these in the National Cake Show...Cupcake Challenge. The theme was candy. I didn't win but alot of people liked them. Once you try them you will agree...they do taste like a Butterfinger.

Sorry I don't have picture but I promise I will add one later.


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Comments:

Serves:

Makes 2 Dozen

Prep:

15 Min

Cook:

20 Min

Ingredients

CAKE

1 box
ducan hines butter cake mix
3
eggs
2/3 c
water
1/3 c
butter (softened)
1 (3.4oz)
butterscotch instant pudding
1 bag(s)
butterfinger miniatures (finely crushed)
1 jar(s)
ducan hines milk chocolate frosting

FROSTING

2 stick
butter (softened)
1 c
peanut butter
2 c
powdered sugar
4 - 6 Tbsp
milk
1 bag(s)
butterfinger snakerz (finely crushed)
1 jar(s)
hot fudge ice cream topping

Directions Step-By-Step

1
Preheat Oven 350'F
Line cupcake pans with liners

Put butterfinger miniatures in a sealable plastic bag and mash them. You can do the same for the snakerz and set aside.
2
In electric mixer mix the cake, eggs, water, softened butter and pudding mix on medium speed for about 2 minutes. Fold in crushed miniatures.
3
Using a ice cream scoop...fill lined cupcake pans 2/3 full. Bake for 18-22 minutes. DO NOT OVERBAKE!!! Let cupcakes cool for at least 30 minutes.
4
FROSTING: in electric mixer beat the butter until soft and creamy; add peanut butter and mix well. Dump in the crushed Butterfinger. Slowly mix in powdered. Once well blended at in tbs of milk until you get a desired consistency.
5
Once cupcakes are cooled spread a thin layer of chocolate frosting on each one and then pipe the peanut butter frosting on top.
6
Drizzle with chocolate hot fudge sauce.

About this Recipe

Course/Dish: Other Desserts