Name: Butterfinger Cupcakes with Peanut Butter Frosting and Chocolate Ganache Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
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; 6 tablespoons heavy whipping cream; 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

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 cupcake liners.

Step 2: In a large bowl, combine the sugar, brown sugar, unsalted butter, and peanut butter. Beat on medium speed with an electric mixer for about 3-4 minutes until the mixture is light and fluffy.

Step 3: Add sour cream and vanilla extract to the bowl and mix until well combined.

Step 4: Add the egg whites in two batches, mixing well after each addition. Scrape down the bowl sides to ensure even mixing.

Step 5: In a separate bowl, whisk together the flour, baking powder, and salt. In a small cup, combine milk and water.

Step 6: Add half of the dry ingredients to the batter and mix until combined. Then add the milk mixture and mix again. Finally, add the remaining dry ingredients and mix well, scraping the bowl as needed.

Step 7: Fold in the crushed Butterfingers gently.

Step 8: Fill cupcake liners halfway with batter. Bake for 18-20 minutes or until a toothpick inserted comes out with a few crumbs. Let cool in the pan briefly before transferring to a wire rack to cool completely.

Step 9: For the ganache, place chocolate chips in a medium bowl. Heat the heavy cream until it nearly boils, then pour over the chocolate. Cover with plastic wrap for 3-4 minutes, then whisk until smooth. Set aside to cool.

Step 10: To make the frosting, beat together the salted butter, peanut butter, and shortening until smooth. Add half of the powdered sugar and mix well.

Step 11: Add 2-3 tablespoons of water or milk and mix until well combined. Add the remaining powdered sugar and beat until smooth. Adjust consistency with more liquid as needed, then stir in crushed Butterfingers.

Step 12: Spread a layer of chocolate ganache on each cooled cupcake.

Step 13: Pipe the peanut butter frosting over the ganache. Top with additional crushed Butterfingers and a piece of Butterfinger candy if desired.

Tips & Variations

For a richer peanut butter flavor, use natural peanut butter without added sugar.

Substitute shortening in the frosting with all butter for a creamier texture.

Add a pinch of salt to the frosting to balance sweetness if using unsalted peanut butter.

Try adding chopped peanuts for extra crunch along with the Butterfinger pieces.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to check that the baking powder and other ingredients are gluten-free as well.

Can I prepare these cupcakes ahead of time?

Absolutely! You can bake the cupcakes and keep them uniced for up to 2 days at room temperature or freeze them for up to 1 month. Frost them shortly before serving for the freshest taste.