Butterfinger Chocolate Cupcakes

An easy and wonderful direction for Butterfinger Chocolate Cupcakes! Imagine wet chocolate butterfinger cupcakes topped  with creamy paste butterfinger ice and you’ll grasp what these style like! Add fresh butterfinger bits on prime for a fun presentation!

I have a factor for chocolate and that i undoubtedly have a factor for cupcakes. If you peek into my direction box you’ll realize old style chocolate milk cupcakes, dulce Diamond State leche chocolate cupcakes, and even semi-sweet chocolate BROWNIE cupcakes with salt-cured caramel frosting! simply to call some.

Butterfinger Chocolate Cupcakes

So naturally I’m excited that nowadays we’re adding a brand new direction to our chocolate cake collection: BUTTERFINGER Chocolate Cupcakes! These square measure a requirement bake for the paste lover in your life. And they’re additionally a decent direction to stay in mind after you have leftover Halloween candy!

These butterfinger chocolate cupcakes square measure topped  with a lush paste ice that sounds a full ton enthusiast than it very is. In reality, it’s quite straightforward to make! simply some basic ingredients whipped up till swish and creamy. The key to creating luscious work vogue ice reception is ensuring your butter is incredibly soft! You’ll need to depart your butter out on the counter for a minimum of half-hour before beating it swish. It ought to be a bit softer than temperature. You’ll additionally need to sift your confectioners’ sugar before adding it to the ice. I know… it’s an additional step, however it very will create a distinction.

INGREDIENTS:

For the Chocolate Peanut Butter Cupcakes:

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

For the Peanut Butter Frosting:

• 1 and 1/2 cups creamy peanut butter
• 1 cup (2 stick) unsalted butter, very soft
• 1 teaspoon vanilla extract
• 3 cups confectioners' sugar
• 1/4 teaspoon salt
• 3-4 tablespoons full-fat milk
• 1/4 cup butterfinger bits (see below)
• For the Butterfinger Topping:
• 12 mini butterfinger bars, chopped into small bits

INSTRUCTIONS:

For the Chocolate Peanut Butter Cupcakes:

1. Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional, but it does help them peel right off). Set aside.
2. Melt the peanut butter, butter, and chocolate together in the microwave, heating in 30 second increments, stirring between. *You can also melt the peanut butter, butter, and chocolate over very low heat on the stove top, but I find the microwave to be much easier. Whisk mixture completely smooth and set aside to cool.
3. In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined and set aside.
4. In a large bowl whisk together the eggs, yolk, sugar and vanilla; beat smooth. Add the cooled chocolate mixture and whisk until combined. Add half of the flour mixture, then half of the milk. Repeat the process until everything is added, and be sure to mix until JUST combined. Quickly stir in the hot water. It's important not to over mix, here! Just stir until evenly combined.
5. Scoop 3 tablespoons of batter into each cupcake mold; they should be 3/4 full. You will have leftover batter (enough to make another 6 cupcakes).
6. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

For the Peanut Butter Frosting:

1. Using an electric mixer, beat the peanut butter and butter on medium-speed until completely smooth. Beat in vanilla. Reduce the speed to low and add in the remaining ingredients, beating until fully incorporated. Increase speed to medium-high and beat the frosting for 1-2 minutes, or until light and fluffy.
2. Once the cupcakes are cooled, spread or pipe the frosting on top then sprinkle with remaining butterfinger bits.

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