Butterfinger Cupcake
By
Karla Dobson
@krfd
1
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.
Sorry I don't have picture but I promise I will add one later.
Ingredients
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CAKE
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1 boxducan hines butter cake mix
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3eggs
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2/3 cwater
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1/3 cbutter (softened)
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1 (3.4oz)butterscotch instant pudding
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1 bag(s)butterfinger miniatures (finely crushed)
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1 jar(s)ducan hines milk chocolate frosting
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FROSTING
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2 stickbutter (softened)
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1 cpeanut butter
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2 cpowdered sugar
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4 - 6 Tbspmilk
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1 bag(s)butterfinger snakerz (finely crushed)
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1 jar(s)hot fudge ice cream topping
How to Make Butterfinger Cupcake
- 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. - In electric mixer mix the cake, eggs, water, softened butter and pudding mix on medium speed for about 2 minutes. Fold in crushed miniatures.
- 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.
- 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.
- Once cupcakes are cooled spread a thin layer of chocolate frosting on each one and then pipe the peanut butter frosting on top.
- Drizzle with chocolate hot fudge sauce.
About Butterfinger Cupcake
Course/Dish: Other Desserts
