Description

Delight in these rich and decadent Butterfinger Cupcakes featuring moist peanut butter cupcakes loaded with crushed Butterfingers, topped with a luscious chocolate ganache and creamy peanut butter frosting studded with more Butterfinger pieces for an irresistible treat.

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 your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to get ready for baking.
Cream Sugars and Fats: In a large mixing bowl, combine sugar, brown sugar, butter, and peanut butter. Using an electric mixer on medium speed, beat for 3-4 minutes until the mixture is light in color and fluffy, ensuring the best texture for the cupcakes.
Add Sour Cream and Vanilla: Mix in sour cream and vanilla extract thoroughly for added moisture and flavor.
Incorporate Egg Whites: Add egg whites in two batches, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure a uniform batter.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. In a small measuring cup, stir together milk and water.
Mix Batter: Add half of the dry ingredients to the wet batter and mix until combined, followed by the milk mixture. Then add the remaining dry ingredients, mixing until fully incorporated. Scrape the bowl as needed.
Fold in Butterfingers: Stir in the crushed Butterfingers gently to distribute evenly.
Fill and Bake: Spoon batter into cupcake liners, filling them about halfway. Bake for 18-20 minutes or until a toothpick inserted comes out with a few moist crumbs.
Cool Cupcakes: Remove from oven and let cupcakes cool in the pan for 2-3 minutes before transferring them to a cooling rack to cool completely.
Prepare Chocolate Ganache: Place chocolate chips in a medium bowl. Microwave heavy cream until nearly boiling, then pour over chocolate and cover with plastic wrap. Let sit for 3-4 minutes, then whisk until smooth. Allow to cool slightly.
Make Peanut Butter Frosting: Beat butter, peanut butter, and shortening until smooth. Gradually add half the powdered sugar and mix well. Add 2-3 tablespoons water or milk and mix again. Add remaining powdered sugar and beat until smooth. Adjust consistency with more water or milk if needed. Fold in crushed Butterfingers.
Assemble Cupcakes: Spread a layer of chocolate ganache atop each cupcake. Pipe the peanut butter frosting on top using a large round pastry tip.
Garnish: Finish by sprinkling additional crushed Butterfingers and optionally topping with a small piece of Butterfinger candy on each cupcake.

Notes

Make sure all dairy ingredients are at room temperature for the best batter consistency.
Do not rush the creaming step; beating the sugars and fats until fluffy is key for a tender cupcake.
Use an electric mixer to ensure thorough mixing of ingredients.
Crushing Butterfingers by hand or in a sealed bag with a rolling pin works well to control chunk size.
Chocolate ganache should be slightly cooled before spreading to prevent melting the frosting.
Adjust the frosting thickness by adding more or less liquid to achieve the desired piping texture.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Butterfinger cupcakes, peanut butter cupcakes, chocolate ganache, peanut butter frosting, dessert cupcakes, easy cupcake recipe