Butterfinger Cupcakes

I have a friend whose favorite candy bars are Butterfingers, so when her birthday came, I had to incorporate butterfingers into her birthday treat!  I was short on time the day I baked the cupcakes, so I just doctored up a box mix (I do this a lot).  The cupcakes were very rich and had a great texture!  The ganache was pretty standard as far as ganaches go, but I got a lot of compliments on this buttercream!!  It had a sort of subtle Butterfinger taste, wasn’t too sweet, and had a good texture even with the candy bars in it.  Delicious!

Chocolate Cupcakes:

  • 1 box Duncan Hines Devil’s Food Cake
  • 1 package of vanilla pudding
  • 4 eggs
  • 3/4 cup butter, melted (melts down to just under a cup)
  • 1 cup water, lukewarm
  1. Grease a muffin tin or line with paper liners.
  2. In a large bowl, mix the cake mix and vanilla pudding with a whisk to mix thoroughly and break up the large clumps.
  3. Add the melted butter and mix on medium.
  4. Add the water and continue to mix.
  5. Add the eggs, one at a time; mix inbetween so each is incorporated.  Mix on high for a minute after the last egg is added.
  6. Bake at 350 for 18-20 minutes.

Chocolate Ganache:

  • 1 12 oz bag of semisweet chocolate chips (about 2 cups)
  • 1/2 cup half and half
  • 1 tsp instant coffee granules (I used Starbucks Via Iced Coffee mix)
  1. In a double boiler, mix chocolate chips, half and half, and coffee granules over simmering water. [Note: I don’t have a double boiler, so I just placed a heatproof bowl (I used a microwaveable plastic bowl), in a saucepan with water]
  2. When there are no more chocolate chunks, you can remove the top (the bowl for me, but use a hot pad or towel).
  3. Let it cool for a couple minutes, then dip the top of your cooled cupcakes in the ganache.
  4. Let the dipped cupcakes sit for at least 15 minutes so the ganache can harden.

Butterfinger Buttercream:

  • 4 oz cream cheese (half a package)
  • 1/2 cup butter (1 stick)
  • 1/4 cup peanut butter
  • 8 fun size butterfingers, crushed
  • 1 tsp vanilla
  • 3 1/2 – 4 cups powdered sugar
  • 2 tsp milk or cream
  1. Cream butter, cream cheese, and peanut butter until smooth and fluffy.
  2. Add vanilla and mix.
  3. Add powdered sugar, slowly, with mixing.
  4. Add the crushed butterfingers.  If the buttercream becomes too stiff, add milk/cream by the teaspoon until you reach your desired consistency.
  5. Pipe onto cupcakes!

4 thoughts on “Butterfinger Cupcakes

  1. Pingback: Liebster Award | elisebakes

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