Decadent Butterfinger Cupcakes (Printable)
Rich chocolate treats with creamy peanut butter centers and crunchy Butterfinger frosting
# What You'll Need:
→ Cupcakes
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 3/4 cup granulated sugar
04 - 1/2 cup light brown sugar, packed
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon baking powder
07 - 1/4 teaspoon salt
08 - 1/2 cup unsalted butter, melted
09 - 2 large eggs, room temperature
10 - 1 teaspoon vanilla extract
11 - 1/2 cup whole milk
12 - 1/2 cup hot brewed coffee
→ Peanut Butter Filling
13 - 1/2 cup creamy peanut butter
14 - 2 tablespoons unsalted butter, softened
15 - 1/2 cup powdered sugar
16 - 1 tablespoon milk
→ Butterfinger Frosting
17 - 1/2 cup unsalted butter, softened
18 - 1 1/2 cups powdered sugar
19 - 1/4 cup creamy peanut butter
20 - 2 tablespoons heavy cream, plus more as needed
21 - 1/2 teaspoon vanilla extract
22 - 3/4 cup Butterfinger candy bars, finely crushed
→ Garnish
23 - 1/4 cup Butterfinger candy bars, coarsely chopped
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a large bowl, whisk together flour, cocoa powder, sugars, baking soda, baking powder, and salt until well blended.
03 - In a separate bowl, mix melted butter, eggs, and vanilla. Add milk and coffee, stirring until fully combined.
04 - Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
05 - Divide batter evenly among cupcake liners, filling about 2/3 full. Bake for 16–18 minutes, or until a toothpick inserted comes out clean.
06 - Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before filling and frosting.
07 - Beat peanut butter and softened butter together until smooth. Add powdered sugar and milk, mixing until creamy and well combined.
08 - Use a small knife or cupcake corer to remove the center of each cooled cupcake about 1-inch deep. Fill each cavity with peanut butter filling.
09 - Beat butter until creamy. Add powdered sugar, peanut butter, heavy cream, and vanilla. Beat until fluffy, then fold in crushed Butterfinger bars. Add more cream if needed to reach piping consistency.
10 - Frost cupcakes generously using a piping bag or offset spatula. Sprinkle with chopped Butterfinger pieces and serve.
# Expert Tips:
01 -
- The surprise peanut butter center makes every bite feel like discovering a hidden treasure
- That perfect crunch of Butterfinger bits in frosting creates texture contrast nobody can resist
02 -
- Room temperature ingredients prevent the melted butter from solidifying into tiny lumps
- Hot coffee must be poured gradually into the egg mixture while whisking constantly to avoid scrambling
- Completely cool cupcakes before filling or the peanut butter center will melt and sink
03 -
- Use a cookie scoop to portion the filling so each cupcake gets the same amount
- Press the coarsely chopped topping gently into the frosting so it adheres without falling off