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Step 1: Prepare for Baking
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to ensure easy removal and a neat presentation.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This step ensures even distribution of the leavening agents for a uniform rise in your cupcakes.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth. Whisk in the eggs one at a time, followed by the milk and vanilla extract. The mixture should be creamy and well-blended.
Step 4: Make the Batter
Gradually add the dry ingredients to the wet ingredients. Mix just until combined—overmixing can result in dense cupcakes. The batter will be thick and rich.
Step 5: Bake the Cupcakes
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
Step 6: Make the Peanut Butter Frosting
In a large bowl, beat the softened butter and peanut butter together until smooth and creamy. Gradually add the powdered sugar, beating well after each addition. Add milk, one tablespoon at a time, to reach your desired frosting consistency. Stir in the vanilla extract for a final touch of flavor.
Step 7: Frost and Decorate
Once the cupcakes are completely cool, use a piping bag or a spatula to frost each cupcake. Be generous—the frosting is the star here! Top each frosted cupcake with a sprinkle of crushed Butterfinger pieces. For extra flair, press a larger piece of Butterfinger into the frosting.
Helpful Tips
- Frosting Consistency: If your frosting is too thick, add a teaspoon of milk at a time until it’s smooth and spreadable. If it’s too thin, sift in a bit more powdered sugar.
- Make Ahead: Bake the cupcakes a day ahead and frost them on the day of serving for maximum freshness. Store the unfrosted cupcakes in an airtight container.
- Crushing Butterfingers: Place the candy bars in a zip-top bag and use a rolling pin to crush them into small pieces. For a finer topping, pulse them in a food processor.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving to enjoy their full flavor and texture.
- For a creative twist, you can use mini Butterfinger bites for the topping.
Nutritional Information (Per Cupcake)
- Calories: Approx. 300 kcal
- Protein: 4g
- Fat: 15g
- Carbohydrates: 40g
- Sugar: 25g
Frequently Asked Questions
Can I use natural peanut butter in the frosting?
It’s best to stick with creamy, processed peanut butter, as natural peanut butter can separate and affect the frosting’s texture.
What can I use instead of Butterfinger candy?
If Butterfinger isn’t your thing, you can substitute other crushed candy bars like Reese’s, Snickers, or Heath for a different twist.
Can I make these cupcakes gluten-free?
Yes! Simply replace the all-purpose flour with a gluten-free 1:1 baking flour.
Storage Instructions
Store any leftover cupcakes in an airtight container. They’ll keep for up to 3 days in the fridge or 1 month in the freezer. If freezing, let the cupcakes thaw in the fridge overnight before serving.
Conclusion
Butterfinger Cupcakes are the ultimate treat for chocolate and peanut butter lovers. With their moist cake base, rich frosting, and candy crunch, they’re guaranteed to be a hit. So grab your mixing bowl and a handful of Butterfingers—your dessert masterpiece awaits!
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