Butterfinger Cupcakes – a delicious recipe with Butterfinger, Chocolate Cake Mix, Water, Chocolate Frosting, Peanut Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
This one is pretty easy but super delicious! Crush your Butterfinger candy bars with a spoon or in a food processor, and set aside.
2
Mix your cupcakes according to directions on the cake mix box. Bake according to package instructions and set aside to cool.
3
Using the handle part of a wooden spoon, poke a hole into each cupcake. Fill a decorators bag (or Ziploc baggie) with half creamy peanut butter and half chocolate frosting. Squish around to combine the mixture then give each cupcake a squirt or two..or three - just shoot the filling right into the hole that you made. Frost cupcakes with the remaining chocolate frosting, now dip them in the crushed Butterfingers.
4
Yummy...eat 'em up!
1038
kcal
Calories
74
g
Fat
81
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 bag (12.5 Oz) Mini Butterfinger Candy Bars, 1 box (18.25oz) German Chocolate Cake Mix, Additional Required Ingredients Listed On Cake Mix Package (typically Water, Eggs And Oil), 1 can (16oz) Chocolate Frosting, and more.
Yes, Butterfinger Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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