Why Make This Recipe
Butterfinger Cupcakes are a delightful treat that combines the rich flavors of chocolate, peanut butter, and crunchy Butterfinger candy. These cupcakes are perfect for any occasion, whether it’s a birthday party, a family gathering, or just a fun baking day at home. They offer a sweet and nostalgic taste that many people love, making them a hit with both kids and adults. Plus, they are relatively easy to make, allowing everyone to enjoy a delicious homemade dessert.
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 teaspoon vanilla extract
- 3 large egg whites, room temperature
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons milk, room temperature
- 2 tablespoons water, room temperature
- 1/2 cup crushed Butterfingers
- 5 ounces semi-sweet chocolate chips
- 6 tablespoons heavy whipping cream
- 1/2 cup salted butter
- 1/2 cup peanut butter
- 1/4 cup shortening (or substitute additional butter)
- 3 1/2 cups powdered sugar
- 3 to 4 tablespoons water or milk
- 3/4 cup crushed Butterfingers
Directions:
- Preheat your oven to 350 degrees F (176 degrees C) and prepare a cupcake pan with cupcake liners.
- In a large mixing bowl, combine sugar, brown sugar, butter, and peanut butter. Beat the mixture until it’s light and fluffy, about 3-4 minutes.
- Add sour cream and vanilla extract to the bowl, mixing until everything is well combined.
- Add the egg whites in two batches, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt. In another small cup, combine milk and water.
- Add half of the dry ingredients to the wet batter and mix well. Then add the milk mixture, followed by the remaining dry ingredients. Stir in the crushed Butterfingers.
- Fill the cupcake liners halfway and bake for 18-20 minutes. Let them cool for 2-3 minutes, then transfer them to a cooling rack.
- For the ganache: Microwave the heavy cream until it’s near boiling, then pour it over the chocolate chips. Cover, let sit for 3-4 minutes, then whisk until smooth.
- For the frosting: Beat butter, peanut butter, and shortening until smooth. Gradually add powdered sugar, alternating with water/milk until you reach the desired consistency. Stir in the crushed Butterfinger.
- Spread the ganache on top of the cooled cupcakes, pipe the frosting on top, and garnish with additional crushed Butterfinger and a piece of Butterfinger if desired.
How to Serve Butterfinger Cupcakes
Serve Butterfinger Cupcakes at room temperature. They make a wonderful dessert for parties or a sweet snack treat. You can also pair them with a glass of milk or a scoop of vanilla ice cream for added indulgence.
How to Store Butterfinger Cupcakes
To store Butterfinger Cupcakes, keep them in an airtight container at room temperature for 2-3 days. If you want to keep them fresh for longer, you can refrigerate them for up to a week. Before serving, bring them back to room temperature.
Tips to Make Butterfinger Cupcakes
- Ensure all ingredients are at room temperature for better mixing and texture.
- Don’t overmix the batter to keep the cupcakes light and fluffy.
- Adjust the sweetness of the frosting by adding more or less powdered sugar to fit your taste.
- For extra crunch, add more crushed Butterfingers to the frosting or as a garnish.
Variation
You can customize these cupcakes by using a different type of frosting, such as chocolate buttercream or cream cheese frosting. You can also add other types of candy on top for extra flavor and texture.
FAQs
1. Can I use crunchy peanut butter instead of creamy?
Yes, using crunchy peanut butter can add extra texture to the cupcakes.
2. How can I make these cupcakes ahead of time?
You can bake the cupcakes one day in advance and store them in an airtight container. Frost them on the day you plan to serve them for the best freshness.
3. What can I substitute for the heavy whipping cream in the ganache?
You can use half-and-half or whole milk if you don’t have heavy whipping cream, but the ganache may not be as rich.
Enjoy your baking adventure with Butterfinger Cupcakes! They’re sure to be loved by everyone who tries them.
Butterfinger Cupcakes
Ingredients
Method
- Preheat your oven to 350 degrees F (176 degrees C) and prepare a cupcake pan with cupcake liners.
- In a large mixing bowl, combine sugar, brown sugar, butter, and peanut butter. Beat the mixture until it’s light and fluffy, about 3-4 minutes.
- Add sour cream and vanilla extract to the bowl, mixing until everything is well combined.
- Add the egg whites in two batches, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt. In another small cup, combine milk and water.
- Add half of the dry ingredients to the wet batter and mix well. Then add the milk mixture, followed by the remaining dry ingredients. Stir in the crushed Butterfingers.
- Fill the cupcake liners halfway and bake for 18-20 minutes. Let them cool for 2-3 minutes, then transfer them to a cooling rack.
- For the ganache: Microwave the heavy cream until it’s near boiling, then pour it over the chocolate chips. Cover, let sit for 3-4 minutes, then whisk until smooth.
- For the frosting: Beat butter, peanut butter, and shortening until smooth. Gradually add powdered sugar, alternating with water/milk until you reach the desired consistency. Stir in the crushed Butterfinger.
- Spread the ganache on top of the cooled cupcakes, pipe the frosting on top, and garnish with additional crushed Butterfinger and a piece of Butterfinger if desired.