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Butterfinger Cupcakes

Yancy Kitchen Registry

Batch Size

24 cupcakes

Ingredients

QtyUnitIngredientNotes

Instructions

  1. Prep:
    1. Preheat the oven to 350°F (see Amanda's baking trick in the note below).
    2. Line 2, 12-cup muffin tins with cupcake papers.
  2. Make the cupcake batter:
    1. In a medium bowl, sift together the flour and baking soda; set aside.
    2. Melt the chocolate in a bowl in the microwave for about 1 minute; stir until fully melted, continuing in 10-second bursts (stirring between each) if it isn't melted all the way.
    3. In the bowl of a mixer fitted with a paddle attachment, cream the butter and both sugars until smooth, about 3 minutes.
    4. Add the eggs one at a time, beating well after each addition.
    5. Add the melted chocolate and mix until well incorporated.
    6. Add the dry ingredients in thirds, alternating with the buttermilk and vanilla extract, beating after each addition until smooth.
  3. Bake:
    • Spoon the batter into the cupcake liners, about 3/4 full — using an ice cream scoop helps make even cupcakes.
    • Bake for about 20 minutes, or until the tops spring back.
    • Place on a rack to cool completely before frosting.
  4. Make the frosting:
    1. Peel the chocolate coating off the Butterfinger bars (see note below).
    2. Process 6 "naked" Butterfinger bars (no chocolate) in a food processor, or crush with a rolling pin in a large zip-top bag, until it's the consistency of powder (save one peeled bar for the garnish).
    3. In a mixer with a paddle attachment, beat the butter until smooth and white.
    4. Add the peanut butter and powdered Butterfinger; mix until combined.
    5. Add the powdered sugar and mix until combined.
    6. The frosting will be a little dry (it may even look like cookie dough) — add about 3 Tbsp of milk and mix. If it's still dry, add more milk 1 Tbsp at a time until it's almost where you want it. The frosting does loosen up a bit more after it rests.
  5. Finish:
    • Transfer the frosting to a piping bag and frost the cupcakes.
    • Place half of a mini Butterfinger on top of each cupcake.

Notes:

1. The orange gel food coloring can be added along with the whole milk if the color isn't "orange" enough for you, but it isn't strictly needed. The real trick is getting all of the chocolate off the Butterfingers.

2. Amanda has a "trick" for baking the cupcakes: set the oven to 325°F and bake for 18 minutes instead. The cupcakes finish cooking in the tins after being removed from the oven, and they won't be overcooked, crumbly, or dry.

3. Freezing the Butterfingers before peeling makes the chocolate come off in large chunks and makes the crushing process much easier. A vegetable peeler also works well for removing the chocolate coating.