Butterfinger Cupcakes

7 Dec

 

Happy Wednesday! How’s everyone holding up? With only 18 days until Christmas, I’m sure you’re all as busy as I am.

Believe it or not, I still don’t have my tree up or any decorations in my house! I do have the bulk of my gifts bought though– that counts for something, right? I also have been baking up a storm, but I’m sure that doesn’t surprise any of you :)

Today, I actually wanted to take a break from the traditional holiday treats  and feature a cupcake that is one of my absolute favorites! It’s a Butterfinger cupcake, and I guarantee it will fit in just fine at any holiday event or get-together. Enjoy the recipe!! Xoxo

Here’s What you’ll need:

Cupcakes:

  • 1 stick Butter, softened to room temperature
  • 1 1/4 Cup Sugar
  • 2 Eggs
  • 3/4 Cup Flour
  • 1 tbs Baking Powder
  • 1/4 tsp Salt
  • 1 cup of finely crushed Butterfinger (I use a food processor )
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/2 Cup Milk
  • 1 tbs Vanilla

Frosting:

  • 2 sticks of butter, softened to room temperature
  • 3 cups of powder sugar
  • 1/3 cup of cream cheese
  • 1 tbs of vanilla extract
  • 2 cups of crushed Butterfinger (approx 4 candy bars)

Cupcake Directions:

  1.  Preheat oven to 350 degrees
  2. In your mixer (or with a handheld mixer) beat the butter until it is soft, then add sugar and continue to beat for about 3 minutes.
  3. Add the eggs, one at a time, mixing until they are well combined.
  4. In a separate bowl, combine the dry ingredients(Cocoa Powder, Flour, Salt, Baking Powder)  and whisk them until they are well combined
  5. Add the mixture of dry ingredients to the butter and sugar. Mix well until combined
  6. Mix in crushed Butterfinger
  7. Add the liquids (milk & vanilla), scrape down bowl and beat to combine.
  8. Fill cupcake liners and bake for 20-22 minutes.

While your cupcakes are baking, let’s work on the frosting!

Frosting Directions:

  1. In your mixer beat the butter and cream cheese on med-high speed until light and fluffy.
  2. Add the powdered sugar one cup at a time, mixing well between each cup
  3. Mix in the vanilla, mix for 1 minute
  4. Add in the crushed Butterfinger and mix for another minute.

** If your frosting is too thick, add a small amount of milk or creamer. If your frosting is too thin, add some extra powdered sugar **

 

Later this week I will be sharing a recipe for Snow-Cap Cupcakes! Have a great week everyone. Stay Sweet!!

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8 Responses to “Butterfinger Cupcakes”

  1. cherylhoiicheryl December 15, 2011 at 3:04 am #

    Do you use unsalted or salted butter?

  2. Kay aka Babygirl December 30, 2011 at 7:20 am #

    Wow.. this butterfinger cupcake really looks amazing and definitely makes me hungry lol. Wonderful post and recipe

    • StayCalmCupcake January 6, 2012 at 4:36 pm #

      Thanks for stopping by. This recipe is definitely one of my favorite!! :)

  3. ambermartingale January 21, 2012 at 8:06 pm #

    They look yummy.

  4. healthy dinner ideas March 19, 2012 at 12:02 am #

    First off I want to say awesome blog! I had a quick question that I’d like to ask if you don’t mind. I was interested to know how you center yourself and clear your head before writing. I have had trouble clearing my thoughts in getting my ideas out. I do take pleasure in writing but it just seems like the first 10 to 15 minutes tend to be lost just trying to figure out how to begin. Any suggestions or hints? Many thanks!

    • StayCalmCupcake March 19, 2012 at 8:53 pm #

      Hi! Thanks for checking out my blog. I have always enjoyed writing and love sharing my thoughts and recipes on my blog. The best way for me to write is to do it in the mornings, that way I have a clear head and can focus. Don’t put too much pressure on yourself – just write whateevr comes to your mind. Stay Sweet!

  5. Kelly Sagness June 13, 2012 at 4:03 pm #

    These Butterfingers cupcakes look delish! My mom’s 60th is on Saturday and I am trying to find cupcakes that will please her sweet tooth. I was wondering, how many cupcakes does this recipe make? Also, after the cupcake is finished, do they need to be refrigerated?

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