Best 4 Butterfinger Cupcakes Recipes
In the realm of culinary delights, where sweet indulgences reign supreme, there lies a treat that stands out as a symphony of flavors and textures: the tantalizing Butterfinger cupcake. This delectable confection, a harmonious blend of chocolate, caramel, and peanut butter, promises an explosion of taste that will leave your senses dancing with joy. As you embark on a culinary adventure to create the perfect Butterfinger cupcake, let this guide be your trusty companion, guiding you through the steps to achieve baking perfection. With careful precision and a dash of culinary artistry, you'll craft a masterpiece that will transform your kitchen into a haven of sweet aromas and satisfy your cravings for something truly extraordinary.
Here are our top 4 tried and tested recipes!
BUTTERFINGER CUPCAKES
These Butterfinger Cupcakes are made with peanut butter cupcakes, chocolate ganache and peanut butter frosting full of crushed Butterfingers! They are a Butterfinger lover's dream!
Provided by Lindsay
Categories Dessert
Time 1h20m
Number Of Ingredients 21
Steps:
- Find the full recipe and instructions on The Cake Blog.
Nutrition Facts : ServingSize 1 Cupcake, Calories 498 calories, Sugar 43.6 g, Sodium 171.5 mg, Fat 28.1 g, SaturatedFat 12.7 g, TransFat 0.7 g, Carbohydrate 57.2 g, Fiber 1.9 g, Protein 7.9 g, Cholesterol 31.4 mg
MINI BUTTERFINGER™ CUPCAKES
Stir up sweet satisfaction with chopped Butterfinger™ candy bars on top of frosted cupcakes as well as stirred and baked into the cupcakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 70
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 70 mini muffin cups. Finely chop enough candy to equal 3/4 cup (about 2 bars).
- In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. On low speed, beat in chopped candy just until blended. Divide batter evenly among muffin cups (two-thirds full). Refrigerate any remaining cake batter until ready to use.
- Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Coarsely chop remaining candy. Place candy pieces on frosting, pressing down slightly. Store loosely covered.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Mini Cupcake, Sodium 75 mg, Sugar 7 g, TransFat 0 g
BUTTERFINGER CUPCAKES RECIPE
These Butterfinger Cupcakes have use a doctored up cake mix, so they turn out nice and soft every time! Plus, the peanut butter buttercream frosting on top will really turn heads!
Provided by Steph Loaiza
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and line pans with cupcake liners.
- In a large bowl, use a cheese grater to grate the Butterfinger candy bars into fine crumbs (reserving a small bit to use for toppings). Add the eggs, oil, milk, sour cream, and vanilla extract and mix until thoroughly combined.
- Add in the cake mix and stir until smooth
- Fill cupcake liners about 3/4 of the way full, then bake for 18-22 minutes until a toothpick inserted comes out clean.
- Whip the butter on medium-high for a good 4-5 minutes, stopping to scrape the bowl once or twice.
- Reduce the speed to low, and slowly add the powdered sugar. You can add more or less powdered sugar depending on how thick you want your icing.
- Once the powdered sugar is all incorporated, add in your peanut butter and vanilla.
- Increase the speed to medium-high and whip until light and fluffy (about two minutes).
- Top cupcakes with frosting, a Butterfinger bite and leftover grated butterfinger.
Nutrition Facts : Calories 385 kcal, Carbohydrate 36 g, Protein 4 g, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 77 mg, Sodium 143 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
MINI BUTTERFINGER CHEESECAKES RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, unsalted butter, cream cheese, sugar, large eggs, vanilla extract, Butterfinger® Bits, whipped topping
Provided by Butterfinger
Categories Bakery Goods
Time 30m
Yield 42 mini cheesecakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Line 2 24-count mini muffin tins with paper liners. (Alternatively, use a standard 12-count muffin tin.)
- Add the chocolate sandwich cookies to a food processor and pulse until finely chopped. Add the melted butter and pulse until combined.
- In a medium bowl, use an electric hand mixer on medium speed to beat together the cream cheese, sugar, eggs, and vanilla until light and fluffy, 5 minutes.
- Assemble the cheesecakes: Scoop ½ teaspoon of the cookie crumb mixture into each paper liner and press down in an even layer. Add ½ teaspoon of the crushed Butterfinger® Bits over the cookie crust. Fill the liner to the top with the cream cheese filling.
- Bake for 15 minutes, or until the mini cheesecakes are light golden brown around the edges. Remove from the oven and let cool for 20 minutes, then transfer to the refrigerator to chill.
- Before serving, add the whipped topping to a piping bag fitted with a star-shaped tip. Pipe a dollop of the whipped topping on top of each mini cheesecake and sprinkle the remaining Butterfinger® Bits on top. Serve cold. Leftovers will keep in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 58 calories, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams
Tips:
- Use room temperature butter or margarine for a light and fluffy batter.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a lighter texture.
- Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Mix the dry ingredients together in a separate bowl before adding them to the wet ingredients. This will help prevent the batter from becoming lumpy.
- Do not overmix the batter. Overmixing can result in a tough and dense cupcake.
- Bake the cupcakes at the recommended temperature and for the recommended amount of time. Overbaking can result in dry and crumbly cupcakes.
- Let the cupcakes cool completely before frosting them. This will help prevent the frosting from melting.
Conclusion:
Butterfinger cupcakes are a delicious and decadent treat that are perfect for any occasion. Made with a rich chocolate cake batter, creamy peanut butter frosting, and topped with Butterfinger candy bars, these cupcakes are sure to be a hit with everyone who tries them. With just a few simple ingredients and steps, you can easily make these cupcakes at home. So next time you're looking for a sweet treat, give Butterfinger cupcakes a try - you won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love