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