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Butterfinger Cupcakes Recipe

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★★★★★

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.

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

  1. Preheat and Prepare: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to get ready for baking.
  2. 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.
  3. Add Sour Cream and Vanilla: Mix in sour cream and vanilla extract until fully incorporated for moisture and flavor.
  4. 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.
  5. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. In another small container, combine milk and water.
  6. 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.
  7. Add Crushed Butterfingers: Gently stir in the crushed Butterfingers to add crunchy texture.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Add Butterfingers to Frosting: Fold in the crushed Butterfingers gently to disperse throughout the frosting.
  13. 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.
  14. 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

Find it online: https://kitchenwithkai.com/butterfinger-cupcakes-recipe/