Introduction

Butterfinger Cupcakes are a delightful combination of peanut butter and chocolate with a crunchy candy twist. These cupcakes boast moist peanut butter cake layers topped with rich chocolate ganache and creamy peanut butter frosting, all sprinkled with crushed Butterfinger pieces. Perfect for anyone who loves a nostalgic candy bar turned into a decadent treat.

Butterfinger Cupcakes Recipe - Recipe Image

Ingredients

½ cup sugar
¼ cup brown sugar
¼ cup unsalted butter, room temperature
½ cup creamy peanut butter
¼ cup sour cream, room temperature
1 teaspoon vanilla extract
3 large egg whites, room temperature
1 ¼ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
6 tablespoons milk, room temperature
2 tablespoons water, room temperature
½ cup crushed Butterfingers
5 ounces semi-sweet chocolate chips (for ganache)
6 tablespoons heavy whipping cream (for ganache)
½ cup salted butter (for frosting)
½ cup peanut butter (for frosting)
¼ cup shortening or additional butter (for frosting)
3 ½ cups powdered sugar (for frosting)
3–4 tablespoons water or milk (for frosting)
¾ cup crushed Butterfingers (for frosting and topping)

Instructions

Step 1: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners.
Step 2: In a large bowl, combine sugar, brown sugar, butter, and peanut butter. Beat with an electric mixer on medium speed until fluffy and light in color, about 3-4 minutes.
Step 3: Add sour cream and vanilla extract, mixing until well combined.
Step 4: Add egg whites in two batches, mixing well after each addition. Scrape down the sides of the bowl as needed.
Step 5: In a separate bowl, whisk together flour, baking powder, and salt. In a small measuring cup, combine milk and water.
Step 6: Add half of the dry ingredients to the wet batter and mix well. Pour in the milk mixture and mix again. Add the remaining dry ingredients and mix until smooth, scraping the bowl as needed.
Step 7: Gently fold in the crushed Butterfingers.
Step 8: Fill cupcake liners about halfway with batter. Bake for 18-20 minutes or until a toothpick inserted comes out with a few crumbs. Let cool in the pan for 2-3 minutes before transferring to a rack to cool completely.
Step 9: For the ganache, place chocolate chips in a bowl. Heat heavy cream in the microwave until nearly boiling. Pour the hot cream over chocolate chips, cover for 3-4 minutes, then whisk until smooth. Set aside to cool.
Step 10: Make the frosting by beating butter, peanut butter, and shortening until smooth. Add half the powdered sugar and mix well.
Step 11: Add 2-3 tablespoons of water or milk and mix. Stir in the remaining powdered sugar and continue mixing until smooth. Adjust consistency with additional liquid if needed. Fold in crushed Butterfingers.
Step 12: Spread a layer of cooled ganache on each cupcake.
Step 13: Pipe the peanut butter frosting on top, then sprinkle with more crushed Butterfingers and, if desired, top with a small Butterfinger piece.

Tips & Variations

Use creamy peanut butter for a smoother batter and frosting texture.
For a dairy-free version, substitute butter and cream with plant-based alternatives.
Add a pinch of cinnamon to the batter for a warm spice note.
If you prefer a less sweet frosting, reduce powdered sugar slightly and balance with extra peanut butter.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving for the best flavor and texture. You can warm them slightly in the microwave for about 10 seconds if desired. For longer storage, freeze undecorated cupcakes for up to 2 months and frost them after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter will add extra texture to the cupcakes and frosting, but it may make the frosting slightly less smooth.

Can I make these cupcakes ahead of time?

Absolutely! Bake the cupcakes and prepare the frosting and ganache ahead. Assemble just before serving to keep the toppings fresh and the frosting looking its best.

Butterfinger Cupcakes Recipe

Print Recipe

★★★★★

4.6 from 115 reviews

Delight in these indulgent Butterfinger Cupcakes featuring moist peanut butter cupcakes filled with crushed Butterfinger candy, topped with rich chocolate ganache and creamy peanut butter frosting with a Butterfinger crunch. Perfect for peanut butter and chocolate lovers seeking a decadent treat.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Peanut Butter Cupcakes:

½ cup sugar
¼ cup brown sugar
¼ cup unsalted butter, room temperature
½ cup creamy peanut butter
¼ cup sour cream, room temperature
1 teaspoon vanilla extract
3 large egg whites, room temperature
1 ¼ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
6 tablespoons milk, room temperature
2 tablespoons water, room temperature
½ cup crushed Butterfingers

For the Chocolate Ganache:

5 ounces semi sweet chocolate chips
6 tablespoons heavy whipping cream

For the Peanut Butter Frosting:

½ cup salted butter
½ cup peanut butter
¼ cup shortening (or substitute additional butter)
3 ½ cups powdered sugar
3 – 4 tablespoons water or milk
¾ cup crushed Butterfingers

Instructions

Preheat and Prepare: Preheat oven to 350°F (176°C) and line a cupcake pan with cupcake liners to ensure easy removal after baking.
Mix Sugars and Fats: In a large bowl, beat together the sugar, brown sugar, unsalted butter, and creamy peanut butter on medium speed using an electric mixer until light in color and fluffy, about 3-4 minutes. This aeration is key to light cupcakes.
Add Wet Ingredients: Mix in sour cream and vanilla extract until fully combined, creating a smooth base for the batter.
Incorporate Egg Whites: Add egg whites in two additions, mixing well after each, and scrape down the bowl sides to ensure an even mixture without lumps.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt to distribute the leavening agents evenly.
Add Dry and Liquid Mixes: Add half of the dry ingredients to the batter and mix, then add the milk and water mixture, followed by the remaining dry ingredients. Mix each addition thoroughly and scrape the bowl sides as needed.
Fold in Butterfingers: Stir in crushed Butterfingers gently to evenly distribute the candy bits throughout the batter.
Fill and Bake: Fill cupcake liners halfway with batter and bake for 18-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool Cupcakes: Let cupcakes cool in the pan for 2-3 minutes before transferring them to a wire rack to cool completely.
Prepare Ganache: Place chocolate chips in a medium bowl. Microwave heavy cream until almost boiling, pour over chocolate, cover with plastic wrap, let sit 3-4 minutes, then whisk until smooth. Allow ganache to cool and thicken slightly.
Make Frosting: Beat salted butter, peanut butter, and shortening together until smooth. Gradually add half the powdered sugar and mix well. Add 2-3 tablespoons of water or milk, then the remaining powdered sugar, mixing until smooth. Adjust consistency with more liquid as needed. Fold in the crushed Butterfingers.
Assemble Cupcakes: Spread a layer of chocolate ganache over each cupcake top. Using a piping bag fitted with a large round tip, pipe the peanut butter frosting over the ganache.
Garnish: Top each cupcake with additional crushed Butterfingers and optionally a small piece of Butterfinger candy for decoration and extra crunch.

Notes

Room temperature ingredients help blend the batter smoothly for a better texture.
Do not skip the extended mixing of butter and sugars; it contributes to fluffy cupcakes.
Adjust frosting consistency with milk or water to get the ideal piping texture.
Butterfingers can be crushed by placing them in a sealed plastic bag and gently pounding with a rolling pin.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Butterfinger cupcakes, peanut butter cupcakes, chocolate ganache, peanut butter frosting, candy cupcakes, dessert, homemade cupcakes