Butterfinger Cupcakes bring together the delicious combination of chocolate and peanut butter. With a chocolate cupcake base, Butterfinger candy pieces, and a creamy peanut butter frosting, the result is a decadent treat.
Butterfinger Cupcakes look and taste amazing. Each bite is the best combination of chocolate, peanut butter and lots of flavor. You can even use Homemade Butterfinger if you prefer.
If you love butterfingers also try Butterfinger Pie, Butterfinger Cookies and Butterfinger Balls. While these cupcakes look impressive, just like our Mocha Cupcakes, Snickers Cupcakes and Peanut Butter Cupcakes, anyone can easily make these at home.
Milky Way fans might want to try Milky Way Cookies.
Table of contents
Why We Love This Recipe
You don’t need any special gadgets or skills to make this fabulous and decadent recipe. They look like bakery quality, but you can make these at home for any occasion.
Serve with a glass of cold milk or a hot cup of coffee. It is the best dessert and also makes Easy Graduation Desserts. If you like this recipe, also try Homemade Snickers and 55 Peanut Butter Desserts.
Ingredients
- Chocolate Cake Mix. You can use any brand of box mix you prefer. If you have some basic ingredients on hand such as baking soda, all purpose flour, cocoa powder and more, try this Easy Chocolate Cake.
- Eggs. Large eggs.
- Vegetable Oil. This helps to make the cupcakes moist.
- Milk. I prefer whole milk for a richer batter.
- Sour Cream. You will love how this transforms the taste and texture.
- Vanilla Extract. Make sure you are using pure vanilla extract.
- Butterfinger Candy bars. The small size. It’s a great way to use leftover Halloween candy.
Frosting
- Unsalted butter. Softened at room temperature.
- Peanut butter. Creamy peanut butter is best for the frosting.
- Powdered sugar. Sift the powdered sugar to remove any lumps.
Get the complete list of ingredients at the bottom of the page.
How to Make Butterfinger Cupcakes
- Step 1. Preheat the oven and prepare the pan with cupcake liners. Preheat the oven to 350 degrees Fahrenheit and line 2 cupcake tins with cupcake liners.
Step 2. Crush the Butterfinger candy bars into small pieces. You can use a food processor. If you don’t have one, use a ziplock bag and crush with a rolling pin. Save some of the crushed candy bars for the topping.
Step 3. Stir in the eggs, vegetable oil, milk, sour cream and tsp vanilla extract. Mix until combined.
Step 4. Then add in the dry ingredients and stir until the mixture is smooth.
Step 5. Pour the batter into the cupcake liners.
Step 6. Bake the cupcakes for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack.
Step 7. While the cupcakes cool, make the frosting. In the bowl of an electric mixer, whisk together butter and peanut butter until smooth and fluffy. You can also use the bowl of a stand mixer with the paddle attachment. Make sure to scrape the sides of the bowl.
Step 8. Gradually add the powdered sugar on low speed, alternating with a tbsp milk or heavy whipping cream at a time, until desired consistency.
Step 9. Pipe the frosting onto each of the cupcakes. I used a star decorating tip. Then garnish with crushed candy bars. You can also top with chocolate chips or chocolate ganache and sea salt. It’s great with Homemade Butterfinger Ice Cream.
Storage
Refrigerate the leftover cupcakes in an airtight container for up to 3-4 days. If you have one of those cupcake carriers, they are so handy for storage and keep them fresh.
You can freeze the cupcakes before they are frosted and decorated. Wrap in plastic wrap and place inside a freezer container.
Freeze the cupcakes up to 3 months. When ready to use, thaw overnight in the fridge. Then make the frosting and decorate as normal.
Pro Tips
- Piping bag for easy decorating. If you do not have a piping bag, place the frosting in a ziploc bag. Cut the corner off and pipe the frosting on the cupcakes.
- Chocolate Drizzle. For more chocolate flavor, drizzle chocolate sauce on top of the cupcakes.
- Creamy peanut butter. We recommend using a creamy peanut butter variety in this recipe. The texture will be perfectly smooth and loaded with peanut butter flavor.
- Make ahead option. You can make the cupcakes up to 3 days in advance and then decorate when ready to use. The frosting can be prepared up to 1 day in advance.
- Decorating the cupcakes. In addition to Butterfinger candy bar pieces, you can also use Butterfinger baking chips, peanut butter baking chips or chopped peanuts.
- Softened butter. The butter should be softened at room temperature before making the frosting. The texture will be smoother, and the ingredients will combine better.
- Allow to cool. The cupcakes need to cool completely before frosting. It will not hold its shape and start to melt if decorated too soon.
More Easy Cupcake Recipes
- Fruity Pebbles Cupcakes
- Chocolate Chip Cupcakes
- Snickers Cupcakes
- Smores Cupcakes
- Tres Leche Cupcakes
- Black Forest Cupcakes
Try these yummy Butterfinger Cupcakes. They are truly perfect for any occasion, and everyone will go crazy over them. Don’t forget to leave a comment once you make them.
Butterfinger Cupcakes
Ingredients
For the Cupcakes:
- 1 box Chocolate Cake Mix 15.25 ounces
- 3 Large Eggs
- 1/2 cup Vegetable Oil
- 3/4 cup Milk
- 1/2 cup Sour Cream
- 2 teaspoon Vanilla Extract
- 2 Butterfinger Candy bars 1.9 ounces each
For the Frosting:
- ½ cup unsalted butter softened
- 1 cup creamy peanut butter
- 2-3 tablespoons milk
- 3 cups powdered sugar
- 2 Butterfinger Candy Bars 1.9 ounces each
Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit and line 2 cupcake tins with cupcake liners.
- Crush the Butterfinger candy bars into small pieces. Reserve some of the crushed candy bars for the topping and place the remaining in a large mixing bowl.
- Stir in the eggs, vegetable oil, milk, sour cream and vanilla extract. Mix until thoroughly combined.
- Then add in the cake mix and stir until the mixture is smooth.
- Fill the cupcake liners until they are approximately ¾ of the way full.
- Bake for 18-22 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
- Cool completely at room temperature.
For the Frosting:
- In a medium bowl, cream together butter and peanut butter until smooth and fluffy.
- Gradually add powdered sugar, alternating with milk, beating after each additional until desired consistency.
- Pipe the frosting onto each of the cupcakes with Tip 1M (star decorating tip).
- Top each of the cupcakes with the reserved crushed Butterfinger Candy Bars.
- Cut the other candy bars into small pieces and place a piece on top of each of the cupcakes.
- Then the cupcakes are ready to serve and enjoy!
