Butterfinger Chocolate Cupcakes

A smooth and wonderful recipe for Butterfinger Chocolate Cupcakes! Imagine a moist chocolate Butterfinger cupcakes topped with Butterfinger cream and you will know what it tastes like! Add the crispy beetroot bits above for a pleasant presentation!

SO LET'S START BUSINESSES! THERE is 3 PART OF THESE RECIPES: CUPCAKES HOUSE MADE BEAN CHOCOLATE, FROSTING PEANUT, AND BUTTERFINGER TOPPING. BUT THE LAST PART WAS NEARLY NOT THE SAME STEPS 😉

We will start with an easy and delicious cupcake base. These cupcakes are very moist, very smooth, and full of chocolate peanut butter flavor. The dough is made with flour, chocolate powder, baking soda, baking powder, salt, eggs, egg yolks, melted butter, peanut butter, milk, and hot water. There is nothing fancy here! All of these ingredients add intense moisture and flavor to cupcakes, and I don't recommend leaving any of them out. So I highly recommend following this recipe to T.

Move to rich and creamy frosting! ♥♥♥

These Butterfinger chocolate cupcakes are covered with fertile peanut butter frosting, which sounds much more interesting than it really is. In fact, it's quite simple to make! Only a few ingredients are shaken until smooth and soft. The key to making delicious bread decorations at home is to make sure your butter is VERY soft! You need to let the butter come out at the counter for at least 30 minutes before beating it gently. It must be a little softer than room temperature. You should also filter sweets before adding them to the frosting. I know ... this is an extra step, but it really makes a difference.

And the last step ?! Top it with Butterfinger bits and - if you feel more pampering - mini Butterfinger bar! Because more Butterfinger makes everything better.

Chocolate and peanut butter and butterfingers ... this is cupcake heaven! And I just know you will enjoy each and every bite.

INGREDIENTS
For Chocolate Peanut Butter Cupcakes:

• 3 tablespoons of creamed peanut butter
• 1 stick of unsalted butter, melts and slightly cool
• 6 ounces of semi-sweet, chopped chocolate
• 3/4 cup + 2 tablespoons of all-purpose flour, not packaged
• 1/2 teaspoon of baking soda
• 1 teaspoon baking powder
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 massive eggs + 1 massive egg yolk, at room temperature
• 1 cup of granulated sugar
• 1 teaspoon of vanilla
• 1/2 cup full of fat milk
• 1/2 cup of very hot water

For Peanut Butter Frosting:

• 1 and 1/2 cup creamy peanut butter
• 1 cup (2 sticks) unsalted butter, very soft
• 1 teaspoon of vanilla extract
• 3 glasses of confectioner's sugar
• 1/4 teaspoon salt
• 3-4 tablespoons full of fat milk
• 1/4 cup Butterfinger bits (see below)

For Butterfinger Topping:

• 12 mini Butterfinger sticks, cut into small pieces

INSTRUCTIONS
For Chocolate Peanut Butter Cupcakes:

1. Preheat the oven to 350 degrees (F). Coat 12 cups of cupcake/muffin tin with a cupcake liner and spray the liner lightly using non-stick spray (optional, but does not help them peel off immediately). Put aside.
2. Melt the peanut butter, butter, and chocolate together in the microwave, heat in 30 seconds, stir. * You can also melt peanut butter, butter, and chocolate over low heat on the stove, but I find microwaving much easier. Mix the mixture thoroughly and set it aside to cool.
3. In a medium-sized bowl, combine flour, baking soda, baking powder, cocoa powder, and salt; Stir together until evenly mixed and set aside.
4. In a large bowl, beat the eggs, egg yolks, sugar, and vanilla; shake it smooth. Add cold chocolate mixture and stir until well mixed. Add half of the flour combination, then half of the milk. Repeat this process until everything is added, and make sure to mix until ONLY combined. Quickly stir with hot water. It's important not to be too mixed, here! Stir until evenly distributed.
5. Put 3 tablespoons of dough into each cupcake mold; they must be 3/4 full. You will have a leftover dough (enough to make 6 more cupcakes).
6. Bake for 16-18 minutes, or until the toothpick inserted in the center comes out clean. Refrigerate completely before freezing.

For Peanut Butter Frosting:

1. Using an electric mixer, shake the peanut butter and butter at medium speed until it is completely smooth. Beat vanilla. Reduce speed to low and add the remaining ingredients, shake until fully covered. Increase speed to medium-high and shake frosting for 1-2 minutes, or until light and fluffy.
2. After the cupcakes are cooled, dab or a frosting pipe on top then sprinkle with the remaining Butterfinger.

This recipe is inspired by bakerbynature

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