Butterfinger Cupcakesrn

Name: Butterfinger Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 105 min
Ingredients: ½ cup salted sweet cream butter; 2 tablespoons salted sweet cream butter; 4 ounces chopped semi-sweet chocolate baking bar; ½ cup granulated sugar; ½ cup light brown sugar, (tightly packed); 2 large eggs, (room temperature); 2 teaspoons pure vanilla extract; ½ cup all-purpose flour, (spooned and leveled); 2 tablespoon all-purpose flour; 1¼ cups milk chocolate chips; 1 cup creamy peanut butter, (I used Reese’s creamy peanut butter); ⅔ cup salted sweet cream butter, (softened); 1 teaspoon pure vanilla extract; 2 cups powdered sugar; 3 tablespoons heavy cream; ½ cup crushed Butterfinger candy, (garnish); 6 halved fun-size Butterfinger candies, (garnish)

a close up shot of Butterfinger Cupcakes on a tray

We dare you to try to resist taking a bite out of these rich, chocolate, and peanut butter Butterfinger cupcakes as soon as you finish making them.

Jump to Recipe

Prep Time20

Cook Time25

Total Time1 45

Servings

Table of Contents

Let’s Dish: About These Candy Bar Cupcakes
Butterfinger Cupcakes Ingredients
Butterfinger Cupcakes Recipe Substitutions And Additions
How To Make This Butterfinger Cupcakes Recipe
How To Serve a Butterfinger Cupcake
Storing Candy Bar Cupcakes
Why Butterfinger Cupcakes are the Best
Butterfinger Cupcakes Frequently Asked Questions
Cupcake Recipes You’ll Love
JUMP TO RECIPE
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A Butterfinger cupcake is the perfect mix of rich chocolate, creamy peanut butter, and that unmistakable Butterfinger crunch. Our recipe doesn’t just toss some candy on top; it layers flavors and textures to create a balanced, irresistible bite every time. This recipe offers a rich, moist chocolate cupcake with peanut butter frosting so smooth it practically melts into the cupcake, while the Butterfinger topping adds a satisfying, crunchy contrast. If you’re ready for a treat that’s as indulgent as it is easy to make, let’s dive into creating this irresistible dessert!

a close up shot of a Butterfinger Cupcake with a bite taken out of it on a plate

Let’s Dish: About These Candy Bar Cupcakes

MAIN INGREDIENTS: Butter, semi-sweet chocolate, granulated sugar, light brown sugar, eggs, vanilla extract, all-purpose flour, milk chocolate chips, creamy peanut butter, powdered sugar, heavy cream, Butterfinger candies.

QUICK STEPS: Melt butter and chocolate; mix in sugars, eggs, and vanilla; fold in flour and chocolate chips; bake; prepare peanut butter frosting; frost cooled cupcakes; garnish with crushed Butterfinger pieces.

TOTAL TIME AND YIELD: Approximately 1 hour and 45 minutes; yields 12 cupcakes.

Why This Recipe

Real Butterfinger Crunch: Unlike other recipes that may only use Butterfinger pieces as a topping, our Butterfinger cupcakes incorporate the candy in a way that preserves the unique crunch and flavor right on top, giving each bite a satisfying texture that’s hard to find in other cupcakes.
Rich, Moist Chocolate Base: Our team carefully tested and balanced ingredients to create a moist chocolate cupcake base that holds its shape yet melts in your mouth. This chocolatey foundation perfectly complements the peanut butter frosting, making the cupcake irresistible from the first bite.
Creamy Peanut Butter Frosting: We use real, creamy peanut butter in the frosting, creating a smooth, authentic peanut butter flavor that’s neither too sweet nor overpowering. This frosting was developed to spread easily and hold its shape, making creating a beautiful, bakery-quality presentation simple.

Butterfinger Cupcakes Ingredients

Butterfinger Cupcakes raw ingredients that are labeled

Butterfinger cupcakes are a delectable treat for anyone with a sweet tooth.

The combination of the sweet brownie cupcake base and the crunchy Butterfinger crumbles on top provides a nice crunch and the perfect balance of texture and flavor.

The rich peanut butter icing adds an extra layer of decadence.

For these candy bar cupcakes, you’ll need:

For The Brownie Cupcake Batter:

½ cup + 2 tablespoons of salted sweet cream butter
4 ounces of chopped semi-sweet chocolate baking bar
½ cup of granulated sugar
½ cup of light brown sugar, tightly packed
2 large eggs, room temperature
2 teaspoons of pure vanilla extract
½ cup + 2 tablespoons of all-purpose flour, spooned and leveled
1¼ cups of milk chocolate chips

For The Peanut Butter Buttercream Frosting

1 cup of creamy peanut butter
⅔ cup of salted sweet cream butter, softened
1 teaspoon of pure vanilla extract
2 cups of powdered sugar
3 tablespoons of heavy cream
½ cup of crushed Butterfinger candy bars (garnish)
6 halved fun-size Butterfinger candies (garnish)

PRO TIP:

It’s easiest to crush the Butterfinger bars in a food processor, but if you don’t have one available, you can also crush them in a Ziploc bag with a rolling pin.

Butterfinger Cupcakes Recipe Substitutions And Additions

BUTTERFINGERS: You can use full-size Butterfinger bars broken into smaller pieces. The fun-size candies are easier to work with.

You can also use whole unwrapped mini butterfingers.

CREAM: You can substitute half and half for the heavy cream when making the creamy frosting.

CHOCOLATE CHIPS: You can substitute semi-sweet chocolate chips for milk chocolate chips.

How To Make This Butterfinger Cupcakes Recipe

Follow our easy, step-by-step instructions below to whip up the chocolatey cupcake batter and the creamy peanut butter frosting to make these decadent treats.

STEP ONE: Preheat the oven to 350°F. Line a standard muffin tin with cupcake liners. Set it aside.

STEP TWO: Add the butter and chopped chocolate baking bar to a microwave-safe bowl.

Heat in 30-second intervals, stirring well after each interval, until the butter and chocolate are melted and smooth.

STEP THREE: Stir in the granulated and light brown sugar.

granulated and brown sugar stirred together

STEP FOUR: Stir in the eggs, mixing well after each egg until well incorporated.

STEP FIVE: Stir in the vanilla extract.

STEP SIX: Add the flour and stir just until combined.

OUR RECIPE DEVELOPER SAYS

Be sure not to overmix the cupcake batter. It can make the texture of the cupcakes tough.

STEP SEVEN: Fold in the chocolate chips. Divide batter evenly between the lined muffin cups.

Bake for 22 to 25 minutes, or until a toothpick inserted comes away with a few moist crumbs. Allow the cupcakes to cool completely.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.

STEP EIGHT: Using a stand mixer or a medium bowl and a handheld mixer on medium-high speed, beat together the creamy peanut butter, softened butter, and vanilla extract for 1 to 1½ minutes until smooth.

peanut butter, butter, and vanilla blended together

STEP NINE: Add the powdered sugar a half cup at a time, alternating with the heavy cream until completely incorporated and smooth.

powdered sugar, heavy cream added to the butter mixture

STEP TEN: Once the cupcakes are completely cooled, fill a piping bag fitted with an open star tip (Wilton’s 1M decorating tip) or a gallon-size ziplock bag with the corner snipped off with the frosting.

STEP ELEVEN: To frost the top of the cupcakes, hold the piping bag about ½ inch from the center surface of the cupcake.

Use even pressure and squeeze to form the center of the star swirl.

Keeping the tip elevated and using the same pressure, follow the outer line of the star-swirl, making a C shape around the star-swirl until the outer swirl lines connect. Repeat for the remaining cupcakes.

Sprinkle the frosting with the crushed Butterfinger bits and top with a halved fun-size Butterfinger.

crushed butterfinger sprinkled over the frosting

How To Serve a Butterfinger Cupcake

These scrumptious cupcakes are so decadent, making them perfect for a special occasion dessert.

Serve them with a creamy scoop of vanilla ice cream on the side and an ice-cold iced tea to drink.

This Butterfinger cake is another one of our favorite recipes that features the indulgent combination of peanut butter and chocolate goodness, while our turtle poke cake is out-of-this-world, too!

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Storing Candy Bar Cupcakes

Whether you’re planning ahead for a special occasion or looking to savor your candy bar cupcakes over a few days, proper storage is key to keeping them fresh and delicious.

MAKE AHEAD: If you need to prepare these cupcakes in advance, you can bake the cupcakes and prepare the frosting ahead of time.

Store the cupcakes and frosting separately in airtight containers at room temperature.

When you’re ready to serve, simply frost the cupcakes and sprinkle them with crushed Butterfinger candy for that perfect finishing touch.

ON THE COUNTER: Store any leftovers of these chocolate peanut butter cupcakes in an airtight container for up to three days at room temperature.

IN THE FREEZER: You can freeze the cupcakes, frosted or unfrosted, for up to one month. Allow the cupcakes to thaw overnight in the refrigerator before serving.

a close up shot of a Butterfinger Cupcake with a bite taken out of it on a cake stand

Why Butterfinger Cupcakes are the Best

IRRESISTIBLE PEANUT BUTTER AND CHOCOLATE COMBO: These cupcakes bring together the beloved pairing of peanut butter and chocolate in a delectable way. The rich, moist chocolate cake perfectly complements the creamy peanut butter frosting.

CRUNCHY CANDY BAR SURPRISE: The crushed Butterfinger candy bars not only add a delightful burst of sweetness but also provide a satisfying crunch in every bite.

Every peanut butter lover will devour these heavenly Butterfinger cupcakes at first sight. Just wait until you sink your teeth into the rich chocolate cake, creamy frosting, and pieces of your favorite candy bars on top.

Butterfinger Cupcakes Frequently Asked Questions

Can I freeze these peanut butter and chocolate cupcakes?

This chocolate cupcake recipe will freeze well in an airtight container for up to a month.

Can I use store-bought brownie mix for these cupcakes?

If you want to save time, you can substitute making your own cupcake batter with a box of brownie mix.

What makes a cupcake moist and fluffy?

Using room temperature ingredients, especially the eggs, will result in delicious moist, fluffy cupcakes.

Cupcake Recipes You’ll Love

Butterfinger Cupcakes

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We dare you to try to resist taking a bite out of these rich, chocolate, and peanut butter Butterfinger cupcakes as soon as you finish making them.

Prep Time 20

Cook Time 25

Total Time 1 45

Servings

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Ingredients

Brownie Cupcake Batter

½ cup salted sweet cream butter
2 tablespoons salted sweet cream butter
4 ounces chopped semi-sweet chocolate baking bar
½ cup granulated sugar
½ cup light brown sugar, tightly packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
½ cup all-purpose flour, spooned and leveled
2 tablespoon all-purpose flour
1¼ cups milk chocolate chips

Peanut Butter Frosting

1 cup creamy peanut butter, I used Reese’s creamy peanut butter
⅔ cup salted sweet cream butter, softened
1 teaspoon pure vanilla extract
2 cups powdered sugar
3 tablespoons heavy cream
½ cup crushed Butterfinger candy, garnish
6 halved fun-size Butterfinger candies, garnish

Instructions

Preheat the oven to 350°F. Line a standard muffin pan with cupcake liners. Set it aside.
Add the butter and chopped chocolate baking bar to a microwave-safe bowl. Heat in 30-second intervals, stirring well after each interval, until the butter and chocolate are melted and smooth.
Stir in the granulated and light brown sugar.
Stir in the eggs, mixing well after each egg, until well incorporated.
Stir in the vanilla extract.
Add the flour and stir just until combined. Be sure not to overmix the batter.
Fold in the chocolate chips. Divide the batter evenly between the lined muffin cups. Bake for 22 to 25 minutes, or until a toothpick inserted comes away with a few moist crumbs. Allow the cupcakes to cool completely.
Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the creamy peanut butter, softened butter, and vanilla extract for 1 to 1½ minutes until smooth.
Add the powdered sugar ½ cup at a time, alternating with the heavy cream until completely incorporated and smooth.
Once the cupcakes are completely cooled, fill a piping bag fitted with an open star tip (Wilton’s 1M decorating tip) or a gallon-size ziplock bag with the corner snipped off with the frosting.
To frost the cupcakes, hold the piping bag about ½ inch from the center surface of the cupcake. Use even pressure, and squeeze to form the center of the star swirl. Keeping the tip elevated and using the same pressure, follow the outer line of the star-swirl, making a C shape around the star-swirl until the outer swirl lines connect. Repeat for the remaining cupcakes. Sprinkle the frosting with the crushed Butterfinger candy and top with a halved fun-size Butterfinger.

Notes

It’s easiest to crush the Butterfinger bars in a food processor, but if you don’t have one available, you can also crush them in a Ziploc bag with a rolling pin.
Be sure not to overmix the cupcake batter. It can make the texture of the cupcakes tough.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Layne Kangas Marketing
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Butterfinger Cupcakes