Impress your guests or just enjoy these fall treats for yourself.

Creator, Lindsay Conchar, says this is the best and most delicious way to eat a Butterfinger. Her cupcake recipe is light, fluffy and full of peanut butter. It has bits of the candy that are crushed up and added right to the batter to make sure it has that extra special Butterfinger flavor.  Her tip –  a food chopper, is the easiest and quickest way to crush up the candybar.

If your company is arriving soon and you don’t have time to bake, give Speciaty Cakes a call.  We will prepare it for you (and let you take the credit)!

BUTTERFINGER CUPCAKES
a cupcake recipe by Lindsay
(makes 14-16 cupcakes)

For the Peanut Butter Cupcakes:
1/2 cup sugar
1/4 cup brown sugar
1/4 cup unsalted butter, room temperature
1/2 cup creamy peanut butter
1/4 cup sour cream, room temperature
1 teaspoon vanilla extract
3 large egg whites, room temperature
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons milk, room temperature
2 tablespoons water, room temperature
1/2 cup crushed butterfingers

1.   Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.

2.   In a large mixing bowl, combine sugar, brown sugar, butter and peanut butter.  Using an electric mixer on medium, beat until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of mixing time.

3.   Add sour cream and vanilla extract and mix until well combined.

4.   Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

5.   Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.

6.   Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

7.   Stir in the crushed butterfingers.

8.   Fill the cupcake liners about halfway. Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs.

9.   Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

For the Chocolate Ganache:
5 ounces semi sweet chocolate chips
6 tablespoons heavy whipping cream

When the cupcakes have cooled, make the chocolate ganache. Add the chocolate chips to a medium sized bowl. Microwave the heavy whipping cream until it almost comes to a boil. Pour the cream over the chocolate chips, cover the bowl with clear wrap for 3-4 minutes, then whisk until smooth. Set aside to cool.

For the Peanut Butter Frosting:
1/2 cup salted butter
1/2 cup peanut butter
1/4 cup shortening
3 1/2 cups powdered sugar
3-4 tablespoons water or milk
3/4 cup crushed butterfingers

1.   While the chocolate ganache cools, make the frosting. Combine the butter, peanut butter and shortening with a mixer until smooth.

2.   Add about half of the powdered sugar and mix until smooth and well combined.

3.   Add 2-3 tablespoons of water or milk to the frosting and mix until well combined.

4.   Add remaining powdered sugar and mix until smooth.

5.   Add additional water or milk, as needed, to get the right consistency, then stir in the crushed butterfinger. Set aside.

6.   Spread a layer of chocolate ganache onto the top of each cupcake.

7.   Pipe the frosting onto the top of each cupcake. I used a large round pastry tip.

8.   Top the cupcakes with additional crushed butterfinger and a piece of butterfinger, if desired.

http://thecakeblog.com/2016/10/butterfinger-cupcakes.html