Chocolate Cupcakes Butterfinger Frosting Recipes

CHOCOLATE CUPCAKES {BUTTERFINGER FROSTING}

Steps:

• Bake and cool 24 chocolate cupcakes. Transfer cupcakes to a wire rack to cool completely before adding the filling and frosting.
• To make the ganache filling, add finely chopped chocolate to a medium bowl. Set aside.
• In a small saucepan, add heavy whipping cream and heat on low until it begins to simmer (not boil). Remove from heat and pour over chopped chocolate. Let sit for several minutes, then stir smooth with a whisk until ganach forms. Cool for about 15 minjutes before spooning into the cupcakes.
• Use a cupcake corer, or sharp paring knife to core out the center on top of each cupcake. Dishare the cored out pieces (or save them to add to our chocolate cake shake).
• Spoon ganache into the cored cupcake.
• For the frosting, beat butter in an electric mixer for two minutes. Add peanut butter, powdered sugar and milk. Beat an additional 4 minutes until smooth, light, and fluffy.
• Using a large cookie scoop, scoop about 3 Tablespoons of frosting onto each of the filled cupcakes. Add crushed butterfingers to a small bowl.
• Gently turn the cupcake upside down into the bowl of crushed butterfinger candies, lightly pressing onto the frosting.
• Store for up to 3 days at room temperature.

BUTTERFINGER CUPCAKES RECIPE

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.