Butterfinger Cupcake

Butterfinger Cupcake Recipe

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Karla Dobson


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.

★★★★★ 2 votes
Makes 2 Dozen
15 Min
20 Min



1 box
ducan hines butter cake mix
2/3 c
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


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


1Preheat 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.
2In electric mixer mix the cake, eggs, water, softened butter and pudding mix on medium speed for about 2 minutes. Fold in crushed miniatures.
3Using 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.
4FROSTING: 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.
5Once cupcakes are cooled spread a thin layer of chocolate frosting on each one and then pipe the peanut butter frosting on top.
6Drizzle with chocolate hot fudge sauce.

About Butterfinger Cupcake

Course/Dish: Other Desserts