Butterfinger Cupcakes with Peanut Butter Frosting and Chocolate Ganache Recipe

Introduction

These Butterfinger Cupcakes combine rich peanut butter flavor with crunchy candy pieces and a decadent chocolate ganache. Perfect for anyone who loves the blend of creamy and crunchy textures in a sweet treat.

Ingredients

• For the Peanut Butter Cupcakes:
• ½ cup sugar
• ¼ cup brown sugar
• ¼ cup unsalted butter, room temperature
• ½ cup creamy peanut butter
• ¼ cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 3 large egg whites, room temperature
• 1 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 6 tablespoons milk, room temperature
• 2 tablespoons water, room temperature
• ½ cup crushed Butterfingers
• For the Chocolate Ganache:
• 5 ounces semi-sweet chocolate chips
• 6 tablespoons heavy whipping cream
• For the Peanut Butter Frosting:
• ½ cup salted butter
• ½ cup peanut butter
• ¼ cup shortening (or substitute additional butter)
• 3 ½ cups powdered sugar
• 3–4 tablespoons water or milk
• ¾ cup crushed Butterfingers

Instructions

1. Step 1: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
2. Step 2: In a large mixing bowl, beat together sugar, brown sugar, butter, and peanut butter using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
3. Step 3: Mix in sour cream and vanilla extract until fully combined.
4. Step 4: Add egg whites in two batches, mixing well after each addition. Scrape the sides of the bowl as needed to incorporate all ingredients.
5. Step 5: In a separate bowl, whisk together flour, baking powder, and salt. In a small measuring cup, mix milk and water.
6. Step 6: Add half of the dry ingredients to the batter and mix until combined. Add the milk mixture and mix again, then add the remaining dry ingredients and mix well. Scrape the bowl sides as needed.
7. Step 7: Fold in the crushed Butterfingers gently.
8. Step 8: Fill cupcake liners halfway and bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs.
9. Step 9: Let the cupcakes cool in the pan for 2-3 minutes, then transfer to a cooling rack to cool completely.
10. Step 10: For the ganache, place chocolate chips in a medium bowl. Heat the heavy cream in the microwave until almost boiling, then pour over the chocolate chips. Cover with plastic wrap and let sit for 3-4 minutes, then whisk until smooth. Set aside to cool.
11. Step 11: To make the frosting, beat together butter, peanut butter, and shortening until smooth.
12. Step 12: Add half of the powdered sugar and mix until smooth. Add 2-3 tablespoons of water or milk and mix again.
13. Step 13: Add the remaining powdered sugar and beat until smooth. Adjust consistency with additional water or milk as needed. Stir in the crushed Butterfingers and set aside.
14. Step 14: Spread a layer of chocolate ganache onto each cooled cupcake.
15. Step 15: Pipe the peanut butter frosting on top, using a large round pastry tip if desired.
16. Step 16: Garnish with extra crushed Butterfingers and a piece of Butterfinger candy if you like.

Tips & Variations

• Make sure all your wet ingredients are at room temperature for the smoothest batter and best rise.
• Substitute crunchy peanut butter if you prefer a bit of texture inside the cupcake.
• For a lighter frosting, use all butter instead of shortening, but it may be softer and require refrigeration.
• Try adding a pinch of cinnamon to the batter for a subtle warm spice note.
• Use mini Butterfingers or roughly chop regular ones for more evenly distributed crunch.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Because of the frosting and ganache, they taste best chilled. Before serving, let refrigerated cupcakes sit at room temperature for 15-20 minutes or warm slightly in the microwave for about 10 seconds to soften the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day ahead and store them un-frosted in an airtight container. Frost and garnish just before serving for the best texture.

Can I substitute other candy bars for Butterfingers?

You can try similar crunchy candy bars like Heath or Skor, but Butterfingers provide a unique crispiness and peanut buttery flavor that’s key to this recipe’s character.