Butterfinger Cupcakes Recipe 455

BUTTERFINGER CUPCAKES RECIPE

Butterfinger Cupcakes Recipe image

These Butterfinger Cupcakes have use a doctored up cake mix, so they turn out nice and soft every time! Plus, the peanut butter buttercream frosting on top will really turn heads!

Provided by Steph Loaiza

Categories Dessert

Time 40m

Number Of Ingredients 12

Ingredients

15.25 ounces yellow cake mix
3 eggs
½ cup vegetable oil
¾ cup milk
½ cup sour cream
2 teaspoons vanilla
2 (1.9 ounce) Butterfinger candy bars
2 cups unsalted butter (room temp)
¼ cup creamy peanut butter
4 ½ cups powdered sugar (more or less if needed)
1 Tablespoons vanilla
8 ounces Butterfinger bites (for topping)

Steps:

Preheat oven to 350 degrees and line pans with cupcake liners.
In a large bowl, use a cheese grater to grate the Butterfinger candy bars into fine crumbs (reserving a small bit to use for toppings). Add the eggs, oil, milk, sour cream, and vanilla extract and mix until thoroughly combined.
Add in the cake mix and stir until smooth
Fill cupcake liners about 3/4 of the way full, then bake for 18-22 minutes until a toothpick inserted comes out clean.
Whip the butter on medium-high for a good 4-5 minutes, stopping to scrape the bowl once or twice.
Reduce the speed to low, and slowly add the powdered sugar. You can add more or less powdered sugar depending on how thick you want your icing.
Once the powdered sugar is all incorporated, add in your peanut butter and vanilla.
Increase the speed to medium-high and whip until light and fluffy (about two minutes).
Top cupcakes with frosting, a Butterfinger bite and leftover grated butterfinger.

Nutrition Facts : Calories 385 kcal, Carbohydrate 36 g, Protein 4 g, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 77 mg, Sodium 143 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

BUTTERFINGER CUPCAKES

Butterfinger Cupcakes image

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!

Provided by Lindsay

Categories Dessert

Time 1h20m

Number Of Ingredients 21

Ingredients

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
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

Steps:

Find the full recipe and instructions on The Cake Blog.

Nutrition Facts : ServingSize 1 Cupcake, Calories 498 calories, Sugar 43.6 g, Sodium 171.5 mg, Fat 28.1 g, SaturatedFat 12.7 g, TransFat 0.7 g, Carbohydrate 57.2 g, Fiber 1.9 g, Protein 7.9 g, Cholesterol 31.4 mg

BUTTERFINGER® CAKE

Butterfinger® Cake image

Bake a devil's food cake. Poke holes in it and pour on a can of sweetened condensed milk, a jar of hot fudge, and a jar of caramel. Then top it with Cool Whip® and 2 crushed Butterfinger® bars.

Provided by RDANIEL511

Categories Desserts Cakes Poke Cake Recipes

Time 1h45m

Yield 15

Number Of Ingredients 9

Ingredients

1 (15.25 ounce) package devil's food cake mix
⅔ cup water
½ cup oil
2 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar hot fudge dessert topping
1 (12 ounce) jar caramel dessert topping
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.

Nutrition Facts : Calories 547.3 calories, Carbohydrate 75 g, Cholesterol 39.6 mg, Fat 25.7 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 12.7 g, Sodium 413.2 mg, Sugar 46.6 g

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