I love when I get an opportunity to make something for my daughter's class at school. They happen to be reading a story about a family owning a bakery. My daughter's teacher wrote on the homework sheet that it would be nice if someone would bake something at the end of the week. Ding Ding, something to bake! Yay! My daughter's teacher loves Butterfingers, hey who doesn't?! So I thought to make some yummy Butterfinger Cupcakes. They were a hit and her teacher sent a note to thank me and asked for the recipe. I was extremely flattered! My best friend who is also expecting was taunted at the fact that she wanted one but I only made enough for class. I promised that I would make them for her and for her Baby Shower!
An Abundance of Sweet Peanut Buttery Goodness!
These cupcakes are bursting with Butterfinger goodness! All the elements of the yummy candy. Chocolate, Peanut Butter and Sweet Crunch! It was so yummy. You make this recipe Semi Homemade or completely from scratch. Meaning you could substitute a yellow cake recipe for a box yellow cake and Homemade Chocolate Frosting can be substituted by my favorite quick tub of Frosting, Betty Crocker's Rich & Creamy Chocolate Frosting.
I'll give you the Semi Homemade version. In separate posts I will post a homemade yellow cake recipe and my yummy homemade chocolate frosting.
You have to do some smashing and scooping in this recipe. What is my favorite thing to use to smash things into crumbs? A Potato Masher or a Metal Meat Tenderizer.
A great note for me to give to you to make even sized cupcakes is to use an Ice Cream Scooper. You get so much better consistency in size for your cupcakes with it. The one I use is OXO Ice Cream Scooper. You can get it just about anywhere and you can buy it online HERE....
Note: If you'd like you can use Betty Crocker's Devil's Food Chocolate Cake Mix and Chocolate Pudding Mix if you want a chocolate base instead of the Yellow Cake Mix and Vanilla Pudding Mix.
1 Box Betty Crocker Yellow Cake Mix
2/3 cups water
1/3 cup butter or margarine, softened
1 (3.4oz) Jell-O Instant Vanilla Pudding
1 Bag of Butterfinger Miniatures
1 Bag of Butterfinger Snakerz
1 (12oz) bag of Mini Semi Sweet Chocolate Chips
Jar of JIF Peanut Butter or your favorite peanut butter
Preheat Oven to 350'F
Use 2 (12 count) muffin pans and line with cupcakes liners.
Unwrap all miniature butterfingers and place in sealable plastic bag and remove air from the bag and seal. (This is where it gets fun).... Smash and Crush the Butterfinger Miniatures until crumbly. Feel a little less stressed? I use the Potato Masher utensil to do this annihilation, you can also use a roller or a meat tenderizer.
Mix cake mix, eggs, water, softened butter or margarine and pudding mix on medium speed for about 2 minutes.
Fold into batter about 1/2 or more of the bag of crushed Butterfinger Crumbs.
Scoop the batter using the ice cream scoop into the cupcake lined muffin pans about 2/3 full. Any leftover batter you can distribute into muffin cups. Sprinkle mini semi sweet chocolate chips on top of cupcake batter.
Bake at 350' F for 18-22 minutes depending on your oven, until a toothpick inserted comes out clean. Do not overbake. Let cupcakes cool for at least 30 minutes.
When cupcakes are cool spread a thin layer of peanut butter on each cupcake.
Fit a pastry bag with a large whole tip and fill with chocolate frosting. In a swirl pattern start at the edges and finish to the middle. If you don't have a pastry bag, fill a plastic ziploc bag with frosting and snip off one corner and frost the same way. Sprinkle remaining crushed Butterfingers on top of cupcakes generously, this will also cover any imperfections, YAY! =)
Unwrap Butterfinger Snakerz snack bags and place 1 "Snakerz" on top of each cupcake. They really complete the look and make them so creatively cute!
Voila! You have yourself an amazing Butterfinger Cupcake! Remember to Enjoy. You can store leftover cupcakes in fridge, but odds are you won't have any left to fridge! My daughter came home with an empty container!
Have a wonderful sweet day!
Bizzy Bakes Blog