BUTTERFINGER CUPCAKE
I entered these in the National Cake Show...Cupcake Challenge. The theme was candy. I didn't win but alot of people liked them. Once you try them you will agree...they do taste like a Butterfinger. Sorry I don't have picture but I promise I will add one later.
Provided by Karla Dobson
Categories Other Desserts
Time 35m
Number Of Ingredients 15
Steps:
- 1. Preheat Oven 350'F Line cupcake pans with liners Put butterfinger miniatures in a sealable plastic bag and mash them. You can do the same for the snakerz and set aside.
- 2. In electric mixer mix the cake, eggs, water, softened butter and pudding mix on medium speed for about 2 minutes. Fold in crushed miniatures.
- 3. Using a ice cream scoop...fill lined cupcake pans 2/3 full. Bake for 18-22 minutes. DO NOT OVERBAKE!!! Let cupcakes cool for at least 30 minutes.
- 4. FROSTING: in electric mixer beat the butter until soft and creamy; add peanut butter and mix well. Dump in the crushed Butterfinger. Slowly mix in powdered. Once well blended at in tbs of milk until you get a desired consistency.
- 5. Once cupcakes are cooled spread a thin layer of chocolate frosting on each one and then pipe the peanut butter frosting on top.
- 6. Drizzle with chocolate hot fudge sauce.
MINI BUTTERFINGER™ CUPCAKES
Stir up sweet satisfaction with chopped Butterfinger™ candy bars on top of frosted cupcakes as well as stirred and baked into the cupcakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 70
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 70 mini muffin cups. Finely chop enough candy to equal 3/4 cup (about 2 bars).
- In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. On low speed, beat in chopped candy just until blended. Divide batter evenly among muffin cups (two-thirds full). Refrigerate any remaining cake batter until ready to use.
- Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Coarsely chop remaining candy. Place candy pieces on frosting, pressing down slightly. Store loosely covered.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Mini Cupcake, Sodium 75 mg, Sugar 7 g, TransFat 0 g
BUTTERFINGER CUPCAKES RECIPE
These Butterfinger Cupcakes have use a doctored up cake mix, so they turn out nice and soft every time! Plus, the peanut butter buttercream frosting on top will really turn heads!
Provided by Steph Loaiza
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and line pans with cupcake liners.
- In a large bowl, use a cheese grater to grate the Butterfinger candy bars into fine crumbs (reserving a small bit to use for toppings). Add the eggs, oil, milk, sour cream, and vanilla extract and mix until thoroughly combined.
- Add in the cake mix and stir until smooth
- Fill cupcake liners about 3/4 of the way full, then bake for 18-22 minutes until a toothpick inserted comes out clean.
- Whip the butter on medium-high for a good 4-5 minutes, stopping to scrape the bowl once or twice.
- Reduce the speed to low, and slowly add the powdered sugar. You can add more or less powdered sugar depending on how thick you want your icing.
- Once the powdered sugar is all incorporated, add in your peanut butter and vanilla.
- Increase the speed to medium-high and whip until light and fluffy (about two minutes).
- Top cupcakes with frosting, a Butterfinger bite and leftover grated butterfinger.
Nutrition Facts : Calories 385 kcal, Carbohydrate 36 g, Protein 4 g, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 77 mg, Sodium 143 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
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