These Butterfinger Cupcakes are made with peanut butter cupcakes, chocolate ganache and peanut butter frosting full of crushed Butterfingers! They are a Butterfinger lover’s dream!
Butterfinger Cupcakes: A Holiday Dessert Pick Me Up!
Can you guys believe tomorrow is Thanksgiving! We are officially in the BEST time of year! And even better – I don’t have to be the one in the kitchen all day. 🙂 We will be visiting with my parents and even though I’ll be helping, the full responsibility won’t be mine. I’ll likely be in charge of the sweet potato casserole, since it’s my favorite part of thanksgiving.
I know – you’d think it’d be the dessert. But I’m spoiled and eat dessert all day every day, so it’s sweet potatoes slathered with marshmallows that make me love Thanksgiving the most. That and pumpkin pie with LOTS of whipped cream. 🙂 My dad and I devour some pumpkin pie and whipped cream.
Then of course there’s Thanksgiving night and Black Friday. For some that is BIG! I can’t say we usually partake, but it has happened in the past. I mean that is some crazy shopping! So many people, so many lines and yes, plenty of deals. All I know is that late at night/early in the morning, I better have a snack with me. 🙂 Of course you know I love my Walkers Shortbread, so that would be the perfect snack. They even have these cute little mini packs of shortbread that would be easy to take with you. Did you know Home Goods sells them? Pick some up where you’re shopping there at 2 a.m. and need a pick-me-up. 😉
An Easy Butterfinger Dessert Idea
Speaking of a pick-me-up, these cupcakes would also do the trick! A moist and fluffy peanut butter cupcake is the start to Butterfinger heaven. The cupcakes even have some crushed up Butterfingers in them. So good!
On top of the cupcake is a bit of chocolate ganache because we all know that peanut butter’s best friend is chocolate.
To top them off, they’ve got a peanut butter frosting that is FULL of crushed Butterfingers! To die for! To make them pretty, I sprinkled them with some additional crushed Butterfingers (is it even possible to get enough?) and a Butterfinger half. They are super cute and make a super fun cupcake! Head over to The Cake Blog to get the full recipe!
More Peanut Butter Desserts
- Butterfinger Cheesecake
- Mini Reese’s Peanut Butter Cheesecakes
- Butterfinger Brownies
- Peanut Butter Chocolate Buckeye Cupcakes
- Nutella Fluffernutter Cupcakes
Butterfinger Cupcakes
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 14–16 Cupcakes 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Butterfinger Cupcakes are made with peanut butter cupcakes, chocolate ganache and peanut butter frosting full of crushed Butterfingers! They are a Butterfinger lover’s dream!
Ingredients
PEANUT BUTTER CUPCAKES
- 1/2 cup (104g) sugar
- 1/4 cup (36g) brown sugar
- 1/4 cup (56g) unsalted butter, room temperature
- 1/2 cup (140g) creamy peanut butter
- 1/4 cup (58g) sour cream, room temperature
- 1 tsp vanilla extract
- 3 large egg whites, room temperature
- 1 1/4 cups (163g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (90ml) milk, room temperature
- 2 tbsp (30ml) water, room temperature
- 1/2 cup crushed butterfingers
CHOCOLATE GANACHE
- 5 oz (142g) semi sweet chocolate chips
- 6 tbsp (90ml) heavy whipping cream
PEANUT BUTTER FROSTING
- 1/2 cup (112g) salted butter
- 1/2 cup (140g) peanut butter
- 1/4 cup (48g) shortening
- 3 1/2 cups (403g) powdered sugar
- 3–4 tbsp (45-60ml) water or milk
- 3/4 cup crushed butterfingers
Instructions
Find the full recipe and instructions on The Cake Blog.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 498
- Sugar: 43.6 g
- Sodium: 172 mg
- Fat: 28.1 g
- Carbohydrates: 57.5 g
- Protein: 7.9 g
- Cholesterol: 31.4 mg
Enjoy!
This post is sponsored – in part – by Walkers Shortbread, but all opinions are my own.
If I use the yellow box cake mix and still do the brown sugar and peanut butter would I still put in the pieces of butterfinger in the batter?
Also when I make my cupcakes and cakes from box I do 3 eggs, 1 cup water, and 3 tablespoons of full fat Mayo. Could I still use that with the added sugar and peanut butter?
I don’t really alter cake mixes, so I’m not sure. I’m sorry.
This recipe is absolutely awesome. It is definitely the Butterfinger dream. The only problem I had was my frosting curdled and I had everything at room temperature. I use heavy, whipping cream versus milk. Do you think that’s why it curdled?
Frosting shouldn’t really curdle. You can use water, milk, heavy cream – any of those will work. Did you by any chance use a natural peanut butter?
No I did not use all natural peanut butter. I just don’t know why it curdled. Any other ideas ?
A big hit recipe in my house. Next time I think I will make. Swiss meringue frosting
Not really. It shouldn’t curdle. I’m sorry.
Can the frosting be made without shortnening?
Definitely, just use additional butter in it’s place.
Hey Lindsay, these cupcakes look amazing. I was just wondering, could I take this recipe for the cupcake batter and just use it for a Bundt cake? If it is not enough for a Bundt cake should I double the recipe?
I haven’t tried it as a Bundt so I’m not sure. You’d probably want to double it.
Thank you. I’ll double the recipe and bake it in a Bundt pan. I will let you know how it turns out. It’s my mom favorite candy bar so she’ll love it.
Hello Lindsay, sorry I forgot to ask this question yesterday, when I make the Bundt cake with this recipe, should I bake it at 350 degrees or 325 degrees? I saw your recipe for pumpkin Bundt cake and it bakes at 350, I was assuming this would be the same. I am also curious because there are Bundt cakes that I’ve made that have been baked at either of these temperatures.
You could try either really. Hard to say which is best without testing both.
These look sensational! I’ve tried the pie, these are next.
Made these today, followed recipe exactly, turned out beautifully! I bake alot and my husband said they were wonderful!!
I’m so glad you both enjoyed them!
Let me start by saying I love your cupcakes and I make them constantly….I make my own italian buttercream but I never mess with your cake recipe. I have made these twice now and the cake is dry and crumbly. At first I thought that I made it wrong but I follow your things very closely and the second time it was the same. I don’t over mix, I make sure that I am blending the sugars and butter precisely as you describe…still the same. I am now wondering if I can try maybe a yellow cake with the butterfinger bits? Or omit the peanut butter? looking for recommendations….Thank you so much in advance.
I’m sorry you’re finding them to be dry. If you’d like to replace the peanut butter with additional sour cream, you certainly can try that.
THESE ARE THE BEST THINGS IN THE ENTIRE WORLD! I made these tonight to bring to work for colleagues and made some for my students. Everyone freaked out. The cupcakes are so fluffy and amazing texture — which is hard to accomplish with peanut butter! SO AMAZING!
Wonderful! Thanks so much for the feedback! So glad you enjoyed them!
I made these for my mom and grandma two days ago. It was my first time making it. They were delicious! Definitely making these more often! 🙂
Oh My Gosh! These look delicious. I can not wait to try them!! YUM!
These look AMAZING!!!!!!!! The butterfingers, the frosting, the everything. Love it!