Decadent Butterfinger Cupcakes (Printable)

Rich chocolate cupcakes with creamy peanut butter filling and Butterfinger frosting

# What you'll need:

→ Cupcakes

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 3/4 cup granulated sugar
04 - 1/2 cup light brown sugar, packed
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon baking powder
07 - 1/4 teaspoon salt
08 - 1/2 cup unsalted butter, melted
09 - 2 large eggs, room temperature
10 - 1 teaspoon vanilla extract
11 - 1/2 cup whole milk
12 - 1/2 cup hot brewed coffee

→ Peanut Butter Filling

13 - 1/2 cup creamy peanut butter
14 - 2 tablespoons unsalted butter, softened
15 - 1/2 cup powdered sugar
16 - 1 tablespoon milk

→ Butterfinger Frosting

17 - 1/2 cup unsalted butter, softened
18 - 1 1/2 cups powdered sugar
19 - 1/4 cup creamy peanut butter
20 - 2 tablespoons heavy cream plus more as needed
21 - 1/2 teaspoon vanilla extract
22 - 3/4 cup Butterfinger candy bars, finely crushed

→ Garnish

23 - 1/4 cup Butterfinger candy bars, coarsely chopped

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt until well blended.
03 - In a separate bowl, combine melted butter, eggs, and vanilla extract. Whisk in milk and hot brewed coffee until fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined, being careful not to overmix.
05 - Divide batter evenly among prepared cupcake liners, filling each about two-thirds full.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
07 - Beat creamy peanut butter and softened butter together until smooth. Gradually add powdered sugar and milk, mixing until creamy and well combined.
08 - Once cupcakes are completely cool, use a small knife or cupcake corer to remove the center of each cupcake, creating a cavity about 1 inch deep. Fill each cavity with the prepared peanut butter filling.
09 - Beat softened butter until creamy. Add powdered sugar, peanut butter, heavy cream, and vanilla extract. Beat until light and fluffy. Gently fold in finely crushed Butterfinger bars. Add additional cream if needed to achieve piping consistency.
10 - Pipe or spread frosting generously over each filled cupcake. Sprinkle with coarsely chopped Butterfinger pieces for garnish.

# Expert Suggestions:

01 -
  • The triple threat of chocolate cake, creamy peanut butter filling, and crunchy Butterfinger frosting creates layers of texture and flavor that keep everyone coming back for seconds
  • These cupcakes look impressive but are totally achievable for home bakers, making you look like a pastry pro without the culinary degree
  • The combination of childhood candy nostalgia and serious chocolate satisfaction hits some primal pleasure center you didnt know you had
02 -
  • The cupcakes must be completely cool before you core and fill them—otherwise the peanut butter filling will melt into a sad puddle
  • Room temperature ingredients for the frosting are non-negotiable; cold butter will seize up and create a lumpy, unworkable mess
  • When crushing Butterfingers for the frosting, aim for a mix of fine crumbs and small pieces for the best texture throughout
03 -
  • Use a piping bag fitted with a large open star tip for bakery-style frosting swirls that hold the chopped Butterfinger beautifully
  • When coring cupcakes, angle your knife slightly and save the cake centers—you can crumble them over ice cream or mix into yogurt parfaits
  • If you can't find Butterfinger bars, crushed Reese's cups or chopped peanut butter cups make an excellent substitute with the same nostalgic candy bar feel

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