Butterfinger Cupcakes

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. 

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These homemade Butterfinger cupcakes are the perfect treat: an ultra-moist chocolate cake base topped with velvety peanut butter frosting and finished off with crushed Butterfingers. With chocolate, peanut butter, and crunchy Butterfinger pieces – what more could you ask for in a cupcake?

Butterfinger Cupcakes Ingredients

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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 the perfect balance of texture and flavor.

The rich peanut butter frosting 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 (I used Reese’s 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.

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.

PEANUT BUTTER: If you’re not a fan of peanut butter or have allergies, you can easily swap it out for almond butter, cashew butter, or even sunflower seed butter.

Each of these alternatives will give your cupcakes a unique nutty twist without compromising the overall structure of the recipe.

VANILLA EXTRACT: While vanilla extract is a classic choice, you can get creative with the flavor profile by using other extracts.

Try almond extract for a subtle nuttiness or coffee extract for a hint of mocha goodness. Just be mindful of the strength of these extracts and use them sparingly.

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.

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. 

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.

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.

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

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.

How To Serve

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.

Why We Love This Recipe

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.

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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 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12

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Ingredients

  

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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

Calories: 811kcal | Carbohydrates: 93g | Protein: 10g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 364mg | Potassium: 271mg | Fiber: 3g | Sugar: 73g | Vitamin A: 747IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 2mg

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