butterfinger cupcake
★★★★★
2
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.
►
Ingredients For butterfinger cupcake
- CAKE
-
1 boxducan hines butter cake mix
-
3eggs
-
2/3 cwater
-
1/3 cbutter (softened)
-
1 (3.4oz)butterscotch instant pudding
-
1 bagbutterfinger miniatures (finely crushed)
-
1 jarducan hines milk chocolate frosting
- FROSTING
-
2 stickbutter (softened)
-
1 cpeanut butter
-
2 cpowdered sugar
-
4 - 6 Tbspmilk
-
1 bagbutterfinger snakerz (finely crushed)
-
1 jarhot fudge ice cream topping
How To Make butterfinger cupcake
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT