Decadent Butterfinger Cupcakes

My roommate Sarah came home from the grocery store one Tuesday night with four Butterfinger bars and absolutely no plan. We were sitting on the kitchen floor eating takeout when she suggested we bake something ridiculous, and these cupcakes were born.

I brought these to a coworkers birthday party and watched three people literally moan after their first bite. Now theyre the most requested item for every office celebration and family gathering.

Ingredients

• All-purpose flour: Forms the base of your chocolate cupcake structure, so dont pack it down when measuring
• Unsweetened cocoa powder: Use good quality cocoa here since chocolate flavor is the foundation of everything
• Granulated and brown sugar: The combo gives you sweetness plus that caramel note from brown sugar that adds depth
• Baking soda and baking powder: Both work together to give these cupcakes their nice dome and tender crumb
• Salt: Only a quarter teaspoon but it wakes up all the chocolate flavors
• Unsalted butter: Melt it first and let it cool slightly so it doesnt scramble your eggs when you mix
• Large eggs: Room temperature eggs incorporate better into your batter for more even cupcakes
• Vanilla extract: Pure vanilla makes such a difference in the final flavor
• Whole milk and hot coffee: The coffee actually enhances chocolate flavor without making these taste like coffee at all
• Creamy peanut butter: Use regular commercial peanut butter not natural for the smoothest filling and frosting
• More unsalted butter: Softened to room temperature for both filling and frosting so it creams properly
• Powdered sugar: Also called confectioners sugar, it dissolves beautifully into frostings and fillings
• Heavy cream: Start with two tablespoons and add more if your frosting feels too stiff
• Butterfinger candy bars: Crush them finely for the frosting and coarsely for that pretty garnish on top

Instructions

Preheat your oven and prepare your pan:

Set your oven to 350°F and line a 12 cup muffin tin with liners while the oven heats up completely

Whisk together your dry ingredients:

In a large bowl combine flour cocoa powder both sugars baking soda baking powder and salt until everything is evenly distributed

Mix the wet ingredients:

In another bowl whisk melted butter eggs and vanilla then stir in milk and hot coffee until combined

Combine wet and dry:

Pour your wet ingredients into the dry ones and mix just until combined

Fill and bake:

Divide batter among cupcake liners about two thirds full and bake for 16 to 18 minutes until a toothpick comes out clean

Cool the cupcakes:

Let them rest in the pan for 5 minutes then move them to a wire rack to cool completely before filling

Make the peanut butter filling:

Beat peanut butter and softened butter until smooth then add powdered sugar and milk mixing until creamy

Core and fill:

Use a small knife to remove the center of each cooled cupcake about one inch deep and fill each cavity with peanut butter filling

Prepare the frosting:

Beat butter until creamy then add powdered sugar peanut butter cream and vanilla beating until fluffy

Add the crunch:

Fold in the finely crushed Butterfinger bars adding more cream only if needed to reach piping consistency

Finish and serve:

Frost cupcakes generously and sprinkle with coarsely chopped Butterfinger pieces right before serving

Save

Last Thanksgiving I made these instead of pumpkin pie and my grandmother actually asked for the recipe which is basically her highest form of culinary praise.

Making These Ahead

Bake and cool the cupcakes one day ahead then store them in an airtight container. The filling and frosting are best made the same day you plan to serve them for the freshest texture.

Getting That Perfect Fill

If you dont have a cupcake corer a small paring knife works perfectly. Just cut at an angle and remove a cone shaped piece then trim the cone so you can place the top back over the filling.

Crushing Your Candy

Put Butterfinger bars in a sealed plastic bag and use a rolling pin or meat mallet to crush them. The texture variation between the fine crumbs in frosting and bigger chunks on top makes these special.

• Pulse the bars in a food processor for the finest consistency
• Crush by hand for irregular chunks that look beautiful on top
• Keep some larger pieces for the ultimate crunch factor

Save

These cupcakes have become my go to for potlucks because they disappear faster than anything else I bake. Something about that salty sweet crunch just makes people happy.

Recipe FAQs

→ Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes one day in advance. Store them unfrosted in an airtight container at room temperature. Fill and frost on the day you plan to serve them for the freshest texture and appearance.

→ How do I properly crush Butterfinger bars?

Place unwrapped Butterfinger bars in a sealed plastic bag and use a rolling pin or meat mallet to crush them. For fine pieces for the frosting, pulse in a food processor. For garnish, coarsely crush by hand for visible chunks.

→ Can I use natural peanut butter instead of creamy?

Creamy commercial peanut butter works best as it contains stabilizers that create a smooth, stable filling and frosting. Natural peanut butter with oil separation may result in a softer texture that doesn't hold its shape as well.

→ Why is coffee added to the cupcake batter?

Coffee enhances the chocolate flavor without making these taste like coffee. The deep, rich notes from brewed coffee intensify the cocoa powder, creating a more pronounced chocolate taste in the finished cupcakes.

→ What's the best way to fill the cupcakes?

Use a small sharp knife or cupcake corer to remove a cone-shaped center about one inch deep. Fill the cavity with peanut butter filling, then replace the removed top piece before frosting to completely encase the surprise center.

→ How should I store these cupcakes?

Store frosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, though bring to room temperature before serving for the best texture and flavor.