Real Recipes From Real Home Cooks ®

butterfingers cupcakes

Recipe by
barbara lentz
beulah, MI

Awesome delicious for the peanut butter fan.

yield 16 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For butterfingers cupcakes

  • 1/2 c
  • 1/4 c
    brown sugar
  • 1/2 stick
    butter room temp
  • 1/2 c
    creamy peanut butter
  • 1/4 c
    sour cream room temp
  • 1 tsp
  • 3 lg
    egg whites
  • 1 1/4 c
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 6 Tbsp
    milk room temp
  • 2 Tbsp
    water luke warm
  • 1 c
    crushed butterfingers candies
  • 1 bag
    chocolate chips
  • 12 Tbsp
    heavy cream
  • 1 stick
  • 1/2 c
    creamy peanut butter
  • 1/4 c
    crisco shortening
  • 4 c
    powdered sugar
  • 3-4 Tbsp
    heavy cream
  • 1 c
    crushed butterfingers

How To Make butterfingers cupcakes

  • 1
    Place a large bag of mini butterfingers candy bars in large plastic bag. Pound to break up the candies. Save about 16 large pieces from topping. Make sure you have about 2 cups crushed. Set aside.
  • 2
    Preheat oven 350 line two cupcake pans with cupcake liners. Will make about 14 to 16 cupcakes.
  • 3
    For the cake Combine sugar, brown sugar, butter and peanut butter. Beat with a mixer until light and fluffy. Add sour cream and vanilla. Beat until combined. Add the egg whites one at a time. Beating well each time.
  • 4
    In a separate bowl mix the dry ingredients in a separate bowl. Add the dry ingredients to the mixture and beat well. Stir in one cup of the crushed butterfingers. Pour into each cupcake paper filling about half full. Bake about 20 minutes remove and let cool.
  • 5
    For the Ganache. Place the chocolate chips and heavy cream in a microwavable bowl. Microwave for 30 seconds. Stir microwave another 30 seconds. Stir until chips are melted. Let cool then frost each cup cake with the Ganache
  • 6
    For the frosting. Combine the butter peanut butter and Crisco with beaters until smooth. Add the powdered sugar and slowly add the heavy cream one tablespoon at a time and beat until thick. Stir in the other cup of crushed butterfingers.
  • 7
    Dollup or pipe on top of each cupcake. Top with 1 piece of butterfingers

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