My husband absolutely LOVES Butterfingers. They are one of his most favorite candy bars. I didn?t know this until a month or two ago, so I surprised him with these Butterfinger cupcakes! With a doctored cake mix to make the bottom moist, and a peanut butter buttercream frosting to top it off, they are now a staple at every special occasion at our house!
2 cups (4 sticks) unsalted butter, at room temperature
1/4 cup creamy peanut butter
4-5 cups powdered sugar
2 tablespoons vanilla extract
1 bag Butterfinger bites for topping
Preheat oven to 350 degrees and line pans with cupcake liners.
In a large bowl, use a cheese grater to grate the Butterfinger candy bars into fine crumbs (reserving a small bit to use for toppings). Add the eggs, oil, milk, sour cream, and vanilla extract and mix until thoroughly combined.
Add in the cake mix and stir until smooth.
Fill cupcake liners about 3/4 of the way full, then bake for 18-22 minutes until a toothpick inserted comes out clean.
Whip the butter on medium-high for a good 4-5 minutes, stopping to scrape the bowl once or twice.
Reduce the speed to low, and slowly add the powdered sugar. You can add more or less powdered sugar depending on how thick you want your icing.
Once the powdered sugar is all incorporated, add in your peanut butter and vanilla.
Increase the speed to medium-high and whip until light and fluffy (about two minutes).
Top cupcakes with frosting, a Butterfinger bite and leftover grated butterfinger.