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Delicious Butterfinger Cupcakes topped with peanut butter frosting and crushed Butterfingers.

Butterfinger Cupcakes

These Butterfinger Cupcakes are a fun and sweet treat, perfect for parties or bake sales, combining chocolatey cupcakes with creamy frosting and crunchy Butterfinger candy.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1 batch Chocolate cupcakes, baked and cooled Use homemade or a quality boxed mix.
Frosting
  • 1/2 cup Butter, softened
  • 1/4 cup Cream cheese, softened (optional) For a tangy balance.
  • 1 cup Powdered sugar
  • 1/2 cup Peanut butter, creamy
  • 1 tsp Vanilla extract
  • 1 pinch Salt
  • splash as needed Milk or cream To loosen frosting.
Toppings
  • 2 bars Butterfinger bars, crushed Save some bigger bits for topping.

Method
 

Preparation
  1. Bake the chocolate cupcakes and let them cool completely.
  2. Crush the Butterfinger bars into a mix of fine crumbs and chunky pieces.
  3. In a mixing bowl, beat the softened butter (and cream cheese if using) until smooth.
  4. Gradually beat in the creamy peanut butter, vanilla extract, salt, and powdered sugar. Add a small splash of milk if the frosting is too thick.
  5. Fold some of the crushed Butterfinger crumbs into the frosting.
Frosting and Topping
  1. Frost the cooled cupcakes with the peanut butter frosting.
  2. Sprinkle the remaining crushed Butterfinger on top and press a few larger pieces into the frosting.

Notes

Keep cupcakes in a cool, dry place. Add crushed candy just before serving for maximum crunch. Make sure not to frost too early if the environment is humid.