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!
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 potatoes, since they are 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 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. 😉
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!
- Yield: 14-16 Cupcakes 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
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
- 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
Find the full recipe and instructions on The Cake Blog.
This post is sponsored – in part – by Walkers Shortbread, but all opinions are my own.