Decadent Butterfinger Cupcakes

The first time I made these cupcakes, my kitchen smelled like a candy factory had exploded in the best possible way. I was hosting a game night and wanted something that felt playful but sophisticated enough that adults wouldn't feel silly eating them. My friend Sarah took one bite and literally stopped mid-sentence, her eyes widening as she hit that peanut butter center. Now they're the most requested treat at every gathering.

Last summer, my niece was helping me crush the Butterfinger bars for the topping and discovered that putting them in a ziplock bag and using a meat mallet was strangely therapeutic. We ended up with perfectly uneven chunks—some fine dust, some satisfyingly large candy shards—and I honestly think that texture variation made these the best batch I've ever made. She still asks when we're making the "smashing cupcakes" again.

Ingredients

• 1 cup (125 g) all-purpose flour: The foundation of our chocolate cake, providing structure while staying tender enough to support that generous filling
• 1/2 cup (45 g) unsweetened cocoa powder: Use a good quality Dutch-processed cocoa for that deep, dark chocolate flavor that stands up to the sweet frosting
• 3/4 cup (150 g) granulated sugar: Sweetens and tenderizes the crumb while helping the cupcakes rise beautifully
• 1/2 cup (110 g) light brown sugar, packed: Adds moisture and a subtle caramel note that pairs beautifully with peanut butter
• 1/2 teaspoon baking soda: Works with the acidic cocoa to create lift and tenderness
• 1/4 teaspoon baking powder: Extra insurance for a nice dome on your cupcakes
• 1/4 teaspoon salt: Enhances chocolate flavor and balances sweetness
• 1/2 cup (115 g) unsalted butter, melted: Creates a richer, moister cupcake than oil would, with that beloved buttery flavor
• 2 large eggs, room temperature: Essential for structure—bringing them to room temperature helps them incorporate more evenly into the batter
• 1 teaspoon vanilla extract: Pure vanilla extract rounds out all the flavors and makes the chocolate taste more chocolatey
• 1/2 cup (120 ml) whole milk: Adds fat and moisture for a tender crumb
• 1/2 cup (120 ml) hot brewed coffee: Intensifies the chocolate flavor without making the cupcakes taste like coffee—the heat also blooms the cocoa
• 1/2 cup (130 g) creamy peanut butter: The star of our filling—use a mainstream brand like Jif or Skippy for the smoothest, most consistent results
• 2 tablespoons unsalted butter, softened: Makes the peanut butter filling creamier and more pipeable
• 1/2 cup (60 g) powdered sugar: Sweetens and stabilizes the peanut butter filling
• 1 tablespoon milk: Adjusts the filling consistency so it's soft enough to pipe but holds its shape
• 1/2 cup (115 g) unsalted butter, softened: Room temperature butter is non-negotiable for fluffy frosting—beat it well before adding anything else
• 1 1/2 cups (180 g) powdered sugar: Sweetens and thickens the frosting while providing structure
• 1/4 cup (65 g) creamy peanut butter: Adds peanut butter flavor to the frosting without making it too heavy or dense
• 2 tablespoons heavy cream: Creates a silky, pipeable consistency—add more if needed but go slowly
• 1/2 teaspoon vanilla extract: Brightens all the flavors in the frosting
• 3/4 cup (85 g) Butterfinger candy bars, finely crushed: Folded into the frosting for that signature crunch and Butterfinger flavor throughout
• 1/4 cup (30 g) Butterfinger candy bars, coarsely chopped: The finishing touch that tells everyone exactly what they're about to bite into

Instructions

Get your oven ready:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners—pick fun ones that peek over the edges for a festive touch.

Whisk the dry ingredients:

In a large bowl, combine flour, cocoa powder, both sugars, baking soda, baking powder, and salt, whisking until everything is evenly distributed and any cocoa lumps are broken up.

Mix the wet ingredients:

In a separate bowl, whisk melted butter, eggs, and vanilla until smooth, then stir in milk and hot coffee until combined.

Combine and mix:

Pour wet ingredients into dry ingredients and mix gently until just combined—some small lumps are fine, and overmixing will make your cupcakes tough.

Fill and bake:

Divide batter evenly among cupcake liners, filling about 2/3 full, and bake for 16–18 minutes until a toothpick inserted comes out clean or with just a few moist crumbs.

Cool completely:

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely—filling warm cupcakes is a recipe for disaster.

Make the peanut butter filling:

Beat peanut butter and softened butter together until completely smooth and creamy, then add powdered sugar and milk, mixing until fluffy and pipeable.

Core and fill:

Use a small knife or cupcake corer to remove the center of each cooled cupcake about 1-inch deep, then fill each cavity with peanut butter filling—overfill slightly so it mounds above the cake.

Prepare the frosting base:

Beat butter until creamy and light, then add powdered sugar, peanut butter, heavy cream, and vanilla, beating until fluffy and smooth.

Add the crunch:

Fold in crushed Butterfinger bars by hand, being careful not to overmix—those buttery shards should stay intact for maximum texture.

Frost generously:

Pipe or spread frosting onto each cupcake, then immediately sprinkle with chopped Butterfinger pieces so they stick before the frosting crusts over.

Save

These cupcakes have become my go-to birthday treat for my dad, who grew up loving Butterfinger bars but rarely indulges anymore. Last year he actually saved half a cupcake for breakfast the next day, which I consider the highest possible compliment from a man who takes his breakfast very seriously.

Making These Ahead

You can bake the cupcakes up to two days in advance—wrap them tightly in plastic once they're completely cool and store at room temperature. The peanut butter filling and frosting can also be made a day ahead and stored in the refrigerator, but bring both to room temperature before using. Wait to frost until just before serving for the freshest texture and crunch.

Getting the Perfect Frosting Texture

If your frosting is too stiff, add heavy cream one teaspoon at a time until it reaches pipeable consistency. If it's too soft, refrigerate for 15–20 minutes to firm up slightly. The crushed Butterfinger will affect the texture, so adjust accordingly. And always taste and add more powdered sugar if you prefer a sweeter frosting.

Serving and Storage

These cupcakes are best served the same day they're frosted, when the Butterfinger topping is at its crunchiest. Store leftovers in an airtight container at room temperature for up to 2 days, though the candy will gradually soften. For longer storage, freeze unfrosted cupcakes for up to a month and thaw completely before filling and frosting.

• If serving at a party, consider setting up a toppings bar with extra crushed Butterfingers, chocolate chips, or chopped peanuts
• A glass of cold milk or a cup of coffee is the perfect accompaniment to cut through the richness
• These reheat surprisingly well—10 seconds in the microwave makes the filling warm and gooey again

Save

There's something almost rebellious about taking a childhood candy bar and turning it into something this sophisticated and indulgent. Every time I serve these, I watch grown-ups get that same excited look kids get when the ice cream truck pulls up.

Recipe FAQs

→ Can I make these cupcakes ahead of time?

Yes, bake and cool the cupcakes completely, then store unfrosted in an airtight container for up to 2 days. Fill and frost on the day of serving for best texture and freshness.

→ What's the best way to crush Butterfinger bars?

Place unwrapped bars in a sealed plastic bag and crush with a rolling pin or meat mallet. For fine crumbs, pulse in a food processor. Measure after crushing for accuracy.

→ Can I use natural peanut butter instead of creamy?

Commercial creamy peanut butter works best as it provides the right consistency for both filling and frosting. Natural peanut butter may separate and affect the texture of your finished desserts.

→ How do I store frosted cupcakes?

Keep frosted cupcakes refrigerated in an airtight container for up to 3 days. Bring to room temperature 30 minutes before serving for optimal flavor and texture. The Butterfinger garnish stays crunchy when stored properly.

→ Can I make these without a cupcake corer?

A small paring knife works perfectly. Cut a circle at about 1-inch depth and angle your knife to remove a cone-shaped piece. Fill the cavity, then replace the top piece before frosting.