These homemade Chocolate Butterfinger Cupcakes have to be one of the best cupcakes on the planet!
Making cupcakes from scratch is easier than you think, and once you try this recipe, you may never go back to a box mix again! These Chocolate Butterfinger Cupcakes are rich, moist, fluffy, and full of Butterfinger flavor in every bite!
These cupcakes have a deep chocolate flavor with just a hint of peanut butter mixed in, along with bits of Butterfinger candy bars. The cake itself is so divine, you could easily eat it without any frosting at all!
But I made an incredible Butterfinger frosting and, trust me, you’re going to want some. You will just want to go at it with a spoon but try to save some for the cupcakes. You will thank me
Want to hear a really sad story? I made these cupcakes to take to a party, and I only got ONE BITE!! I knew I had to taste test these cuppies, so I took a bite from the one I cut open below…then my kids ate the rest. So sad, right??
This story has a happy ending though. I had a little frosting left over after making these, so I hid it and ate it with pretzels during nap time – HA! I guess it all worked out in the end
Everyone who has tried these has loved them, and I know you will too!
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Chocolate Butterfinger Cupcakes
|Cook time||14 minutes|
- 1/2 cup butter (melted)
- 1/3 cup creamy peanut butter
- 1/2 cup canola oil
- 1 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup cocoa powder
- 3 1/4 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 2 eggs
- 1 3/4 cup buttermilk
- 3/4 cups butterfinger bars (well chopped)
- 3/4 cups butter (softened)
- 1/2 cup creamy peanut butter
- 3/4 cups cocoa powder
- 3 cups powdered sugar
- 4+ tablespoons milk
- 1/2 cup butterfinger bars (chopped)
|Preheat oven to 350 |
In a large mixing bowl beat the butter and peanut butter until smooth. Add all remaining cake ingredients except the Butterfingers. Mix well. Stir in the Butterfingers by hand. Fill lined cupcake tins about 2/3 full. Bake for 14 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.
|In a mixing bowl beat together the butter and peanut butter until creamy and smooth. Add the cocoa, powdered sugar, and milk and mix well. If too thick add more milk one TBS at a time until it reaches the right consistency. Spread or pipe frosting onto cooled cupcakes and top with chopped Butterfingers.|
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