Decadent Butterfinger Cupcakes (Print View)
Rich chocolate cupcakes with creamy peanut butter filling and Butterfinger frosting
# What You'll Need:
→ Cupcakes
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 3/4 cup granulated sugar
04 - 1/2 cup light brown sugar, packed
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon baking powder
07 - 1/4 teaspoon salt
08 - 1/2 cup unsalted butter, melted
09 - 2 large eggs, room temperature
10 - 1 teaspoon vanilla extract
11 - 1/2 cup whole milk
12 - 1/2 cup hot brewed coffee
→ Peanut Butter Filling
13 - 1/2 cup creamy peanut butter
14 - 2 tablespoons unsalted butter, softened
15 - 1/2 cup powdered sugar
16 - 1 tablespoon milk
→ Butterfinger Frosting
17 - 1/2 cup unsalted butter, softened
18 - 1 1/2 cups powdered sugar
19 - 1/4 cup creamy peanut butter
20 - 2 tablespoons heavy cream, plus more as needed
21 - 1/2 teaspoon vanilla extract
22 - 3/4 cup Butterfinger candy bars, finely crushed
→ Garnish
23 - 1/4 cup Butterfinger candy bars, coarsely chopped
# How to Make:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a large bowl, whisk together flour, cocoa powder, sugars, baking soda, baking powder, and salt until well blended.
03 - In a separate bowl, mix melted butter, eggs, and vanilla. Add milk and coffee, stirring until fully combined.
04 - Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
05 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
07 - Beat peanut butter and softened butter together until smooth. Add powdered sugar and milk, mixing until creamy and well combined.
08 - Once cupcakes are completely cool, use a small knife or cupcake corer to remove the center of each cupcake, about 1 inch deep. Fill each cavity with peanut butter filling.
09 - Beat butter until creamy. Add powdered sugar, peanut butter, heavy cream, and vanilla. Beat until fluffy, then fold in crushed Butterfinger bars. Add more cream if needed to reach piping consistency.
10 - Frost cupcakes generously. Sprinkle with chopped Butterfinger pieces to finish.
# Expert Suggestions:
01 -
- The combination of rich chocolate cake with creamy peanut butter filling creates that perfect sweet and salty balance everyone craves
- These cupcakes look impressive but come together in under an hour, even with the filling step
02 -
- Make sure cupcakes are completely cool before coring and filling, or the peanut butter will melt and make a mess
- The frosting consistency should hold its shape but still be pipeable, so add cream one tablespoon at a time
03 -
- Use a piping bag fitted with a large star tip for bakery-style swirls that look professional but are actually very forgiving
- Press the chopped Butterfinger garnish into the frosting gently so it sticks instead of rolling off onto the serving plate