butterfinger blizzard cupcakes

Name: Butterfinger Blizzard Cupcakes
Cook time: 20 min
Cuisine: American
Ingredients: 1 1/2 cup(s) all-purpose flour; 1 cup(s) unsweetened cocoa powder; 1 teaspoon(s) baking soda; 1 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 4 - eggs, at room temp; 1 cup(s) sugar; 1 cup(s) brown sugar, packed; 2/3 cup(s) oil; 1 cup(s) buttermilk or milk; 1 tablespoon(s) vanilla extract; ## BUTTERFINGER BLIZZARD FROSTING; 6-8 - fun-sized or 2 regular butterfingers; 3/4 cup(s) butter, softened; 2-3 cup(s) powdered sugar; 2 teaspoon(s) vanilla extract; - extra butterfingers for decoration

6 Pinches 1 Photo

Chrystal Cackler

Huntsville, AL

Updated on Feb 13, 2016

Obtained online. http://www.yourcupofcake.com/2016/01/butterfinger-blizzard-cupcakes-2.html

Rate

prep time

cook time 20 Min

method Bake

yield

Ingredients

1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 eggs, at room temp
1 cup sugar
1 cup brown sugar, packed
2/3 cup oil
1 cup buttermilk or milk
1 tablespoon vanilla extract
BUTTERFINGER BLIZZARD FROSTING
6-8 fun-sized or 2 regular butterfingers
3/4 cup butter, softened
2-3 cups powdered sugar
2 teaspoons vanilla extract
extra butterfingers for decoration

How To Make butterfinger blizzard cupcakes

Step 1

Preheat oven to 350 degrees and line pans with cupcake liners, I used orange to really bring out the Reese's Pieces theme! In a medium bowl, combine cocoa flour, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, combine eggs, sugar, brown sugar, oil, buttermilk and vanilla extract. Pour half the dry ingredients into the wet and stir. Then add the rest of the dry ingredients and stir again. Don't over mix. Fill cupcake liners 2/3 full and bake for 18-22 minutes or until an inserted knife comes out clean. Let cool.

Step 2

FROSTING: First you will need to finely crush your Butterfingers. I popped mine into my blendtec and that did the trick, but you can also use a food processor or put in baggie and whack with a rolling pin! Then use a sifter to separate the finely crushed pieces from the bigger pieces. (See NOTE) Beat butter in a stand mixer then add 2 cups powdered sugar and vanilla extract. Continue to add powdered sugar until you reach your desired consistency and then fold in the finely crushed Butterfinger pieces.
Step 3

Pipe onto cooled cupcakes and top with Butterfingers!
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