Introduction

These Butterfinger Cupcakes combine rich peanut butter flavor with a crunchy candy surprise, topped with silky chocolate ganache and creamy peanut butter frosting. They’re perfect for anyone who loves a sweet treat with a bit of texture and indulgence.

Butterfinger Cupcakes Recipe - Recipe Image

Ingredients

½ cup sugar
¼ cup brown sugar
¼ cup unsalted butter, room temperature
½ cup creamy peanut butter
¼ cup sour cream, room temperature
1 teaspoon vanilla extract
3 large egg whites, room temperature
1 ¼ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
6 tablespoons milk, room temperature
2 tablespoons water, room temperature
½ cup crushed Butterfingers
5 ounces semi-sweet chocolate chips (for ganache)
6 tablespoons heavy whipping cream (for ganache)
½ cup salted butter (for frosting)
½ cup peanut butter (for frosting)
¼ cup shortening or additional butter (for frosting)
3 ½ cups powdered sugar (for frosting)
3–4 tablespoons water or milk (for frosting)
¾ cup crushed Butterfingers (for frosting and topping)

Instructions

Step 1: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners.
Step 2: In a large bowl, beat sugar, brown sugar, butter, and peanut butter on medium speed until light and fluffy, about 3-4 minutes.
Step 3: Add sour cream and vanilla extract; mix until combined.
Step 4: Add egg whites in two batches, mixing well after each addition. Scrape down the bowl sides as needed.
Step 5: In a separate bowl, whisk flour, baking powder, and salt together. In a small cup, combine milk and water.
Step 6: Add half the dry ingredients to the batter and mix well. Then add the milk mixture and combine. Finally, add the remaining dry ingredients and mix until smooth. Scrape sides as needed.
Step 7: Fold in the crushed Butterfingers gently.
Step 8: Fill cupcake liners halfway with batter and bake 18-20 minutes, or until a toothpick comes out with a few crumbs.
Step 9: Let cupcakes cool in the pan for 2-3 minutes, then transfer to a wire rack to cool completely.
Step 10: For the ganache, place chocolate chips in a bowl. Heat heavy cream until just about to boil, pour over chocolate, cover for 3-4 minutes, then whisk until smooth. Let cool.
Step 11: For the frosting, beat butter, peanut butter, and shortening until smooth. Add half the powdered sugar and mix well.
Step 12: Add 2-3 tablespoons water or milk and mix. Add remaining powdered sugar and mix until smooth. Adjust consistency with additional liquid if needed, then stir in crushed Butterfingers.
Step 13: Spread a layer of chocolate ganache on each cupcake.
Step 14: Pipe or spread the peanut butter frosting on top of the ganache layer.
Step 15: Finish with additional crushed Butterfingers and optionally a full piece of Butterfinger candy as a garnish.

Tips & Variations

For extra peanut butter flavor, use natural peanut butter or substitute some butter with peanut butter in the frosting.
If you don’t have Butterfingers, crushed peanut brittle or toffee bars make a great substitute.
Make sure all your ingredients are at room temperature to ensure smooth batter and frosting.
For a glossy ganache, ensure the cream is hot before pouring over the chocolate chips.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor. You can reheat briefly in the microwave (about 10 seconds) if preferred warm. The frosting and ganache taste best fresh but hold up well chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake and frost them a day ahead. Store in the refrigerator and bring to room temperature before serving.

Can I freeze Butterfinger Cupcakes?

Yes, you can freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw completely before frosting. Frosted cupcakes freeze best wrapped tightly and should be consumed within 1 month.

Butterfinger Cupcakes Recipe

Print Recipe

★★★★★

4.5 from 150 reviews

These Butterfinger Cupcakes combine the rich, creamy flavor of peanut butter with the crunchy sweetness of Butterfinger candy pieces. The moist peanut butter cupcakes are topped with a smooth chocolate ganache and a fluffy peanut butter frosting studded with crushed Butterfingers, making for an irresistible treat perfect for any occasion.

Author: Kai
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Peanut Butter Cupcakes:

½ cup sugar
¼ cup brown sugar
¼ cup unsalted butter, room temperature
½ cup creamy peanut butter
¼ cup sour cream, room temperature
1 teaspoon vanilla extract
3 large egg whites, room temperature
1 ¼ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
6 tablespoons milk, room temperature
2 tablespoons water, room temperature
½ cup crushed Butterfingers

For the Chocolate Ganache:

5 ounces semi sweet chocolate chips
6 tablespoons heavy whipping cream

For the Peanut Butter Frosting:

½ cup salted butter
½ cup peanut butter
¼ cup shortening (or substitute additional butter)
3 ½ cups powdered sugar
3 – 4 tablespoons water or milk
¾ cup crushed Butterfingers

Instructions

Preheat and Prepare: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to get ready for baking.
Make the Batter: In a large mixing bowl, combine sugar, brown sugar, butter, and peanut butter. Beat on medium speed with an electric mixer until the mixture is light and fluffy, about 3 to 4 minutes. This step is crucial to develop a fluffy texture.
Add Sour Cream and Vanilla: Mix in sour cream and vanilla extract until fully incorporated for moisture and flavor.
Incorporate Egg Whites: Add the egg whites in two batches, mixing well after each addition. Scrape the sides of the bowl to ensure everything is combined evenly.
Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. In another small container, combine milk and water.
Combine Mixtures: Add half of the dry ingredients to the wet batter and mix. Follow with the milk mixture, then add the remaining dry ingredients, mixing after each addition until well combined.
Add Crushed Butterfingers: Gently stir in the crushed Butterfingers to add crunchy texture.
Fill and Bake: Fill each cupcake liner about halfway with the batter. Bake for 18 to 20 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Cool Cupcakes: Remove cupcakes from the oven and let cool in the pan for 2 to 3 minutes, then transfer to a cooling rack to cool completely.
Prepare the Ganache: Place chocolate chips in a medium bowl. Heat heavy whipping cream in the microwave until almost boiling. Pour the hot cream over the chocolate chips, cover with plastic wrap, and let sit for 3 to 4 minutes. Whisk until smooth and set aside to cool.
Make the Frosting: Beat together butter, peanut butter, and shortening until smooth with a mixer. Incorporate about half the powdered sugar until smooth, then add 2 to 3 tablespoons of water or milk and mix well. Add the remaining powdered sugar and mix again. Adjust consistency with more liquid if needed.
Add Butterfingers to Frosting: Fold in the crushed Butterfingers gently to disperse throughout the frosting.
Assemble Cupcakes: Spread a layer of chocolate ganache on top of each cooled cupcake. Pipe the peanut butter frosting on top using a large round pastry tip for a neat finish.
Garnish: Top each cupcake with additional crushed Butterfingers and, if desired, a small piece of Butterfinger candy for decoration and extra crunch.

Notes

Use room temperature ingredients for better mixing and texture.
Do not under-mix the sugar and peanut butter during creaming; this ensures fluffier cupcakes.
Milk and water used at room temperature help prevent curdling and keep batter smooth.
You can substitute shortening in the frosting with more butter if preferred, but the frosting texture may vary.
Ensure the ganache cools slightly before spreading to prevent melting the frosting.
Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
For a more intense chocolate flavor, substitute semi-sweet chips with bittersweet chocolate chips.

Keywords: Butterfinger cupcakes, peanut butter cupcakes, chocolate ganache cupcakes, homemade cupcakes, peanut butter frosting, candy bar desserts