Butterfinger Cupcakes

It’s pretty blasphemous, but despite the endless stream of Reese’s on this blog, I’ve never made anything with Butterfingers! Of course last week I mentioned how I loved my homemade Butterfinger recipe so much, but in terms of actually using the crunchy, crispy, peanut butter-chocolate treats, I’ve never used them! Pretty shameful from a self-proclaimed peanut butter lover if you ask me. So when I had the chance to make cupcakes for a baby shower at work for a mom-to-be who has been craving Butterfingers like crazy, I jumped on the opportunity! Just look how scrumptious these turned out :)

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The cupcake itself is nothing fancy, I actually used a chocolate cake mix as a base with a few add-ins to make them super moist and special. You could do a peanut butter center or a chocolate ganache filling to make these truly over the top, but I opted for a simpler combination this time. Turns out it wasn’t a bad idea because the frosting is really the star of the show here. Butterfinger insides are ground up into a dusty consistency and mixed into buttercream to give the frosting plenty of Butterfinger taste and color. With a chopped Butterfinger on top and some crumbs sprinkled around, there’s no question what the main flavor is here. If you’re a Butterfinger fan, pregnant or not, you can’t skip this frosting!

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Thankfully Ryan took most of our leftover Halloween candy to work so I’m not overly tempted, but if you have some extra Butterfingers laying around your house, it’s time to make cupcakes. They were a huge hit at the party at work, and I’m very excited to finally have a recipe for all of you Butterfinger addicts out there!

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Butterfinger Cupcakes

Recipe adapted from Your Cup of Cake

Yield: 24 cupcakes


for the chocolate cupcakes:

3 eggs
1/2 cup vegetable oil
3/4 cup buttermilk
1/2 cup plain Greek yogurt
2 tsp pure vanilla extract
1 box Devil's Food Cake mix

for the Butterfinger frosting:

2 regular sized Butterfingers (or 8 fun sized ones)
3/4 cup unsalted butter, at room temperature
1/4 cup creamy peanut butter
1/2 tsp vanilla extract
1 tbsp milk
3 cups powdered sugar
12 fun size Butterfingers for decoration, cut in half


for the chocolate cupcakes:

Preheat the oven to 350 degrees and line 24 muffin tins with cupcake liners. In the bowl of an electric mixer, mix together the eggs, oil, milk, yogurt, and vanilla. Add the cake mix and beat on medium speed until smooth, about 1 minute.

Fill the cupcake liners about 3/4 full with batter and bake for 18-20 minutes, or until a cake tester comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

for the Butterfinger frosting:

Prep the Butterfingers by using a sharp knife to scrape off the outer chocolate layer. Put the insides in a blender or food processor and process until a fine dust crumb forms. Use a sifter to sift out any of the larger clumps so you're only left with the dust-like pieces. Set aside all of the larger pieces in the sifter for topping on the cupcakes later.

In the bowl of an electric mixer, beat together the butter and peanut butter until light and fluffy, about 2-3 minuets. Add the vanilla and milk and beat again. With the mixer on low speed, slowly add the powdered sugar until incorporated, and then add the Butterfinger fine crumbs and increase the speed to medium and beat for another minute. Transfer frosting to a piping bag with a large star tip and decorate the top of each cupcake with a swirl of frosting. Place a halved Butterfinger on each one and sprinkle with leftover Butterfinger crumbs.

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2 Responses to “Butterfinger Cupcakes”

  1. #
    Susanne_from Germany — November 6, 2015 @ 5:43 pm

    Hi Erica, this recipe sounds so good – I’d really like to try this out but what exactly is this “Devil’s Food Cake mix” ? Are there some ingredients I can use as a substitute ?

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