Butterfinger Cupcakes Recipe 455

BUTTERFINGER CUPCAKES

Steps:

• 1. Unwrap your candy bars. I was slightly disappointed every single bar I purchased was broken. Not that it matters...just saying!
• 2. Using a vegetable peelers, scrap the chocolate off the bars into a bowl, you will use the crumbles later on.
• 3. Finely crush the butterfingers., in a blender if possible, or placing them in a ziplock bag and rolling over with a rolling pin would work. Set aside.
• 4. In the bowl of an electric mixer, beat the butter until soft and creamy. Then add in peanut butter, mix until combined well.
• 5. Dump in the butterfingers crumbs. Mix until fully combined.
• 6. Slowly mix in powdered sugar. As you can see we've lost the bright orange color of the butterfingers. Since looks are a good portion of the brains way to taste...I added in some orange coloring to help it return to the look of butterfingers. Totally optional...
• 7. Once all is mixed well and desired color is achieved add in 1 TBS of milk until you have reached the desired consistency. I used 2 in my icing, as always I like mine to be a bit stiff to hold up to my pipping habits! :)
• 8. Instructions For Butterfinger Cupcakes..... Unwrap your candy bars.Using a vegetable peelers, scrap the chocolate off the bars into a bowl, set aside for topping.
• 9. Finely crush the Butterfinger insides in a blender, or placing them in a ziplock bag and rolling over with a rolling pin until finely crushed would work. Set aside.In the bowl of an electric mixer, beat the butter until soft and creamy. Then add in peanut butter, mix until combined well.
• 10. In the bowl of an electric mixer, beat the butter until soft and creamy. Then add in peanut butter, mix until combined well.
• 11. Dump in the crushed butterfingers crumbs. Mix until fully combined.
• 12. Slowly mix in powdered sugar.
• 13. If you would like to deepen the orange color, add in a few drops of orange food coloring until you reach a nice butter finer orange.
• 14. Once all is mixed well and desired color is achieved add in 1 TBS of milk until you have reached the desired consistency. (I used 2)
• 15. Top cupcakes with icing and sprinkle on chocolate shavings that were set aside. If desired cut up additional candy bars and place chunks on top.
• 16. TIP: When cutting the candy bars lay knife over the bar and cut firmly and quickly to keep the bars from crumbling.

MINI BUTTERFINGER™ CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 70 mini muffin cups. Finely chop enough candy to equal 3/4 cup (about 2 bars).
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. On low speed, beat in chopped candy just until blended. Divide batter evenly among muffin cups (two-thirds full). Refrigerate any remaining cake batter until ready to use.
• Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• Frost cupcakes with frosting. Coarsely chop remaining candy. Place candy pieces on frosting, pressing down slightly. Store loosely covered.