butterfingers cupcakes

Name: Butterfingers Cupcakes
Prep time: 15 min
Cook time: 20 min
Yield: 16
Cuisine: American
Ingredients: ## FOR THE CUPCAKES; 1/2 cup(s) sugar; 1/4 cup(s) brown sugar; 1/2 stick(s) butter room temp; 1/2 cup(s) creamy peanut butter; 1/4 cup(s) sour cream room temp; 1 teaspoon(s) vanilla; 3 large egg whites; 1 1/4 cup(s) flour; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 6 tablespoon(s) milk room temp; 2 tablespoon(s) water luke warm; 1 cup(s) crushed butterfingers candies; ## GANACHE; 1 bag(s) chocolate chips; 12 tablespoon(s) heavy cream; ## PEANUT BUTTER FROSTING; 1 stick(s) butter; 1/2 cup(s) creamy peanut butter; 1/4 cup(s) crisco shortening; 4 cup(s) powdered sugar; 3-4 tablespoon(s) heavy cream; 1 cup(s) crushed butterfingers

15 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on May 28, 2017

Awesome delicious for the peanut butter fan.

Rate

prep time 15 Min

cook time 20 Min

method Bake

yield 16 serving(s)

Ingredients

FOR THE CUPCAKES
1/2 cup sugar
1/4 cup brown sugar
1/2 stick butter room temp
1/2 cup creamy peanut butter
1/4 cup sour cream room temp
1 teaspoon vanilla
3 large egg whites
1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons milk room temp
2 tablespoons water luke warm
1 cup crushed butterfingers candies
GANACHE
1 bag chocolate chips
12 tablespoons heavy cream
PEANUT BUTTER FROSTING
1 stick butter
1/2 cup creamy peanut butter
1/4 cup crisco shortening
4 cups powdered sugar
3-4 tablespoons heavy cream
1 cup crushed butterfingers

How To Make butterfingers cupcakes

Step 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.

Step 2

Preheat oven 350 line two cupcake pans with cupcake liners. Will make about 14 to 16 cupcakes.
Step 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.
Step 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.
Step 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
Step 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.
Step 7

Dollup or pipe on top of each cupcake. Top with 1 piece of butterfingers
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