Why Make This Recipe
If you love the rich, creamy taste of peanut butter combined with chocolate and the crunch of Butterfinger candy bars, then Butterfinger Cupcakes are a perfect treat for you. These delightful cupcakes are not only easy to make but are also a hit at parties or family gatherings. With a combination of light and fluffy cupcake, creamy frosting, and rich chocolate ganache, they bring together all the flavors you crave in one delicious bite.
How to Make Butterfinger Cupcakes
Ingredients
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1/4 cup sour cream, room temperature
- 1 tsp vanilla extract
- 3 large egg whites, room temperature
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp milk, room temperature
- 2 tbsp water, room temperature
- 1/2 cup crushed Butterfingers
- 5 oz semi-sweet chocolate chips
- 6 tbsp heavy whipping cream
- 1/2 cup salted butter
- 1/2 cup peanut butter
- 1/4 cup shortening
- 3 1/2 cups powdered sugar
- 3-4 tbsp water or milk
Directions
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a mixing bowl, cream together the sugar, brown sugar, and unsalted butter until the mixture is light and fluffy.
- Mix in the peanut butter, sour cream, and vanilla extract until well combined.
- Add the egg whites one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the peanut butter mixture, alternating with the milk and water. Fold in the crushed Butterfingers.
- Divide the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely.
- To make the chocolate ganache, heat the heavy whipping cream until just boiling. Pour it over the chocolate chips, let it sit for a minute, then stir until smooth.
- For the frosting, beat together the salted butter, peanut butter, and shortening until fluffy. Gradually add the powdered sugar and enough water or milk to reach your desired consistency. Stir in the crushed Butterfingers.
- Frost the cooled cupcakes with the peanut butter frosting, then drizzle with chocolate ganache.
How to Serve Butterfinger Cupcakes
Serve these cupcakes at room temperature or slightly chilled. They can be plated on a dessert stand for a pretty display. To enhance the presentation, you can sprinkle some extra crushed Butterfingers on top of the frosting and drizzle with more chocolate ganache.
How to Store Butterfinger Cupcakes
Store any leftover cupcakes in an airtight container at room temperature for up to three days. If you want to keep them for a longer period, place them in the refrigerator. Allow them to come back to room temperature before serving for the best flavor and texture.
Tips to Make Butterfinger Cupcakes
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; mix just until combined to keep the cupcakes light and fluffy.
- For extra flavor, try adding a pinch of sea salt on top of the frosting before serving.
- Customize the cupcake decorations according to the season or occasion to make them even more special.
Variation
You can try using different kinds of chocolate or candy bars to mix things up. Instead of Butterfingers, you could use Reese’s Pieces or crushed Oreos for a unique twist. Additionally, you can make a chocolate cupcake base instead of the peanut butter one for a double chocolate experience.
FAQs
1. Can I use crunchy peanut butter instead of creamy?
Yes, using crunchy peanut butter will add a nice texture to the cupcakes.
2. Can I make these cupcakes in advance?
Absolutely! You can make and frost the cupcakes a day ahead. Just store them in an airtight container.
3. What can I use instead of egg whites?
You could substitute egg whites with unsweetened applesauce or a flaxseed mixture for an egg-free version.
Butterfinger Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a mixing bowl, cream together the sugar, brown sugar, and unsalted butter until the mixture is light and fluffy.
- Mix in the peanut butter, sour cream, and vanilla extract until well combined.
- Add the egg whites one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the peanut butter mixture, alternating with the milk and water.
- Fold in the crushed Butterfingers.
- Divide the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely.
- To make the chocolate ganache, heat the heavy whipping cream until just boiling. Pour it over the chocolate chips, let it sit for a minute, then stir until smooth.
- For the frosting, beat together the salted butter, peanut butter, and shortening until fluffy. Gradually add the powdered sugar and enough water or milk to reach your desired consistency. Stir in the crushed Butterfingers.
- Frost the cooled cupcakes with the peanut butter frosting, then drizzle with chocolate ganache.