Real Recipes From Real Home Cooks ®

butterfinger cupcake

★★★★★ 2
a recipe by
Karla Dobson
Alexandria, VA

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
serves Makes 2 Dozen
prep time 15 Min
cook time 20 Min

Ingredients For butterfinger cupcake

  • CAKE
  • 1 box
    ducan hines butter cake mix
  • 3
  • 2/3 c
  • 1/3 c
    butter (softened)
  • 1 (3.4oz)
    butterscotch instant pudding
  • 1 bag
    butterfinger miniatures (finely crushed)
  • 1 jar
    ducan hines milk chocolate frosting
  • 2 stick
    butter (softened)
  • 1 c
    peanut butter
  • 2 c
    powdered sugar
  • 4 - 6 Tbsp
  • 1 bag
    butterfinger snakerz (finely crushed)
  • 1 jar
    hot fudge ice cream topping

How To Make butterfinger cupcake

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

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