Butterfinger Cupcakes

Introduction

Craving a dessert that marries rich chocolate with the iconic crunch of Butterfinger candy? What if you could bake a batch of decadent cupcakes with a peanut buttery twist in under an hour? Say hello to Butterfinger Cupcakes! These irresistible treats feature a fudgy brownie-style cupcake studded with chocolate chips, topped with creamy peanut butter frosting, and garnished with crushed and halved Butterfinger candies. Perfect for parties, bake sales, or indulging your sweet tooth, they’re a chocolate-peanut butter lover’s dream. Ready to create some candy-inspired magic? Let’s grab a muffin pan and get baking!

Overview

Butterfinger Cupcakes are rich, brownie-like cupcakes made from scratch, filled with milk chocolate chips, and crowned with smooth peanut butter frosting and Butterfinger garnishes. What makes them special? They combine a dense, chocolatey base with a creamy, nutty frosting and the unmistakable Butterfinger crunch, all in a portable cupcake. This recipe takes about 50 minutes (20 minutes prep, 22–25 minutes baking, plus frosting) and yields 12 cupcakes, ideal for sharing or savoring.

• Time Requirement: 50 minutes (20 minutes prep, 22–25 minutes baking, 10 minutes frosting, plus cooling)
• Difficulty Level: Moderate (simple steps but requires careful mixing)
• Servings: 12 cupcakes

Essential Ingredients

The magic of Butterfinger Cupcakes lies in their rich, indulgent ingredients. Here’s what you’ll need and why each one matters:

For the Brownie Cupcake Batter

• Salted Sweet Cream Butter (½ cup + 2 tbsp): Adds richness and a moist, fudgy texture.
• Semi-Sweet Chocolate Baking Bar (4 oz, chopped): Melts into the batter for intense chocolate flavor.
• Granulated Sugar (½ cup): Sweetens the batter and balances the chocolate.
• Light Brown Sugar (½ cup, tightly packed): Adds depth and a caramel-like sweetness.
• Large Eggs (2, room temperature): Bind the batter and provide structure.
• Pure Vanilla Extract (2 tsp): Enhances the chocolate and peanut butter flavors.
• All-Purpose Flour (½ cup + 2 tbsp, spooned and leveled): Provides just enough structure for a dense, brownie-like texture.
• Milk Chocolate Chips (1¼ cups): Add bursts of creamy chocolate throughout the cupcakes.

For the Peanut Butter Frosting

• Creamy Peanut Butter (1 cup, Reese’s recommended): Delivers bold peanut butter flavor and a smooth texture.
• Salted Sweet Cream Butter (⅔ cup, softened): Forms a creamy, rich frosting base.
• Pure Vanilla Extract (1 tsp): Balances the richness with a sweet note.
• Powdered Sugar (2 cups): Sweetens and thickens the frosting for piping.
• Heavy Cream (3 tbsp): Adjusts the frosting to a smooth, pipeable consistency.

For Garnish

• Crushed Butterfinger Candy (½ cup): Adds crunchy, peanutty texture and flavor.
• Fun-Size Butterfinger Candies (6, halved): Provide a bold, decorative topping.

Substitutions and Variations

• Butter: Use unsalted butter with a pinch of salt or vegan butter for a dairy-free option.
• Chocolate Baking Bar: Swap with 4 oz semi-sweet chocolate chips or dark chocolate for a richer flavor.
• Sugars: Replace brown sugar with coconut sugar or use all granulated sugar, noting a slight texture change.
• Eggs: Substitute with ½ cup unsweetened applesauce or flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan version, though texture may be denser.
• Flour: Use a 1:1 gluten-free flour blend for a gluten-free version.
• Peanut Butter: Use crunchy peanut butter for added texture or almond butter for a different nutty flavor (check for allergies).
• Heavy Cream: Replace with whole milk, non-dairy milk, or coconut cream for a dairy-free frosting.
• Butterfinger: Swap with crushed Reese’s Pieces, Snickers, or toffee bits for a different candy crunch.

Step-by-Step Instructions

Making Butterfinger Cupcakes is straightforward with a few key steps. Follow these instructions for perfect cupcakes every time:

1. Preheat and Prep:
   • Preheat the oven to 350°F (175°C).
   • Line a standard 12-cup muffin pan with cupcake liners.
   • Tip: Use sturdy liners to support the dense batter, and lightly spray with nonstick spray if desired for easy removal.
2. Melt Butter and Chocolate:
   • In a microwave-safe bowl, combine ½ cup + 2 tbsp salted sweet cream butter and 4 oz chopped semi-sweet chocolate baking bar.
   • Heat in 30-second intervals, stirring well after each interval, until melted and smooth, about 60–90 seconds total.
   • Tip: Chop the chocolate finely for faster melting, and stir thoroughly to avoid scorching.
3. Mix the Batter:
   • Stir ½ cup granulated sugar and ½ cup tightly packed light brown sugar into the melted butter-chocolate mixture until well combined.
   • Add 2 large eggs (room temperature), mixing well after each egg until fully incorporated.
   • Stir in 2 tsp pure vanilla extract.
   • Add ½ cup + 2 tbsp all-purpose flour (spooned and leveled) and stir just until combined, being careful not to overmix.
   • Fold in 1¼ cups milk chocolate chips until evenly distributed.
   • Tip: Use room-temperature eggs for smooth blending, and stop mixing when no flour streaks remain to keep the cupcakes fudgy.
4. Fill and Bake:
   • Divide the batter evenly among the 12 lined muffin cups, filling each about ¾ full (about 2–3 tbsp per cup).
   • Bake for 22–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
   • Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely, about 20–30 minutes.
   • Tip: Check at 22 minutes, as ovens vary, and avoid overbaking to maintain a fudgy texture.
5. Make the Peanut Butter Frosting:
   • Using a stand mixer or a medium mixing bowl with a handheld mixer on medium-high speed, beat 1 cup creamy peanut butter, ⅔ cup softened salted sweet cream butter, and 1 tsp pure vanilla extract for 1–1½ minutes, until smooth and creamy.
   • Add 2 cups powdered sugar, ½ cup at a time, alternating with 3 tbsp heavy cream, beating until fully incorporated and smooth.
   • Tip: Soften butter at room temperature for 30–60 minutes, and adjust cream for a thick but pipeable consistency.
6. Frost the Cupcakes:
   • Fill a piping bag fitted with an open star tip (Wilton 1M recommended) or a gallon-size Ziploc bag with a corner snipped off with the peanut butter frosting.
   • Hold the piping bag about ½ inch above the center of a cooled cupcake and squeeze with even pressure to form a star swirl. Keeping the tip elevated, follow the outer line of the star swirl in a “C” shape until the swirl connects, creating a classic swirl pattern.
   • Repeat for all cupcakes.
   • Tip: Chill the frosting for 10 minutes if too soft, and practice piping on a plate for consistent swirls.
7. Garnish and Serve:
   • Sprinkle ½ cup crushed Butterfinger candy over the frosted cupcakes for a crunchy texture.
   • Top each cupcake with a halved fun-size Butterfinger candy for a bold, decorative finish.
   • Serve at room temperature, perfect for parties, bake sales, or dessert spreads.
   • Tip: Crush Butterfinger in a zip-top bag with a rolling pin, and press garnishes lightly into the frosting to ensure they stick.

Assembly

Assembling Butterfinger Cupcakes is all about creating a rich, fudgy treat with a creamy, crunchy finish. Here’s how to make them look and taste incredible:

• Bake Thoughtfully: Fill liners evenly for uniform cupcakes, bake just until set for a fudgy texture, and pipe the frosting in neat swirls for a professional look.
• Presentation Tips:
  • Display cupcakes on a tiered stand or platter to showcase their golden frosting and Butterfinger garnishes.
  • Garnish with extra crushed Butterfinger, a drizzle of chocolate syrup, or a sprinkle of chopped peanuts for added flair.
  • Serve in chocolate-themed liners or on dessert plates with a fork for an indulgent presentation, perfect for birthdays or potlucks.
  • Pair with a glass of milk, coffee, or a peanut butter milkshake for a complete chocolate-peanut butter experience.

Storage and Make-Ahead Tips

Butterfinger Cupcakes are best fresh but can be prepped or stored with these tips to keep them delicious:

• Make-Ahead:
  • Bake the cupcakes up to 1 day in advance, cool completely, and store in an airtight container at room temperature. Frost and garnish just before serving.
  • Prepare the frosting up to 2 days ahead, store in an airtight container in the fridge, and re-whip briefly before piping.
  • Tip: Don’t frost too far in advance, as the frosting may soften the cupcake tops over time.
• Storage:
  • Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
  • Store frosted cupcakes in the fridge, covered, for up to 5 days, as the frosting contains dairy. Let sit at room temperature for 15–20 minutes before serving for the best texture.
  • Tip: Use a cupcake carrier or cover loosely with plastic wrap to protect the frosting swirls and garnishes.
• Freezing:
  • Freeze unfrosted cupcakes in an airtight container or freezer bag for up to 2 months. Thaw at room temperature for 1–2 hours, then frost and garnish.
  • Freeze frosting separately in a freezer-safe container for up to 2 months, thaw in the fridge overnight, and re-whip before using.
  • Tip: Avoid freezing frosted cupcakes, as the frosting and Butterfinger garnishes may become grainy or soggy when thawed.

Recipe Variations

Butterfinger Cupcakes are versatile and fun to customize. Here are some creative twists to try:

• Reese’s Cupcakes: Replace Butterfinger with chopped Reese’s peanut butter cups in the frosting and as a garnish.
• Mocha Butterfinger Cupcakes: Add 1 tsp instant coffee to the batter and frosting for a mocha flavor.
• Salted Caramel Butterfinger Cupcakes: Drizzle with caramel sauce and sprinkle with flaky sea salt instead of Butterfinger garnishes.
• White Chocolate Butterfinger Cupcakes: Use white chocolate chips in the batter and a white chocolate ganache drizzle.
• Gluten-Free Butterfinger Cupcakes: Use a 1:1 gluten-free flour blend and ensure Butterfinger candies are gluten-free (most are, but check labels).
• Vegan Butterfinger Cupcakes: Use vegan butter, flax eggs, non-dairy cream, and vegan chocolate, and replace Butterfinger with vegan peanut butter candy.

Conclusion

You’re now ready to bake a batch of Butterfinger Cupcakes that are as decadent as they are unforgettable! This 50-minute recipe is perfect for parties, special occasions, or anytime you crave the ultimate chocolate-peanut butter combo. With their fudgy brownie base, creamy peanut butter frosting, and crunchy Butterfinger garnishes, these cupcakes are a guaranteed crowd-pleaser. Feel free to swap candies, flavors, or toppings to make them your own. Grab your muffin pan, mix those ingredients, and enjoy every rich, crunchy bite. Happy baking, and savor the Butterfinger bliss!

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FAQs

1. Can I use a brownie mix instead of making the batter from scratch?
Yes! Use an 18.3 oz brownie mix, follow package instructions, and fold in the chocolate chips. Baking time may vary slightly.

2. Are these cupcakes healthy?
They’re an indulgent treat, but you can lighten them by reducing sugar to ⅓ cup each, using low-fat peanut butter, or smaller portions. Enjoy in moderation.

3. Can I make these vegan?
Yes! Use vegan butter, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), non-dairy cream, vegan chocolate, and vegan peanut butter candy instead of Butterfinger.

4. Why are my cupcakes dense?
Overmixing or overbaking can cause density. Stir just until combined, and check at 22 minutes to avoid overbaking.

5. Can I use crunchy peanut butter in the frosting?
Yes! Crunchy peanut butter adds texture, but ensure it’s well-incorporated for smooth piping.

6. How do I pipe perfect frosting swirls?
Use a piping bag with an open star tip, chill the frosting if too soft, and practice steady pressure on a plate first for consistent swirls.

7. Can I prep these for a party?
Yes! Bake up to 1 day ahead and store unfrosted at room temperature. Frost and garnish on the day of serving for the freshest look.

8. What’s the best way to store leftovers?
Store unfrosted cupcakes at room temperature for 2 days or in the fridge for 5 days. Store frosted cupcakes in the fridge, covered, for up to 5 days.