In my opinion Butterfinger is a premier topping from the candy world to be included with the prestigious Oreo, M&M’s and Twix. To be honest without them, I might never eat frozen yogurt again. [/lie]. But it would definitely be tough.
And since Butterfinger is a favorite, this recipe for Butterfinger Fudge Filled Cupcakes needed to be shared. Thanks to Lindsey and the Gingerbread Bagels Blog for the photos and recipe!
Butterfinger Fudge Filled Cupcakes
(inspired by Starring Rolls Bakery)
Black Magic Cupcakes (you can use box cake mix instead, Devil’s Food would be good)
1 3/4 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon kosher salt
2 large eggs, room temperature
1 cup buttermilk, room temperature and shaken
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup freshly brewed strong coffee, make sure it’s hot!
(frosting recipe allrecipes)
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/2 cup unsalted butter, softened
1/4 cup shortening
2 Tablespoons whole milk
1 teaspoon vanilla extract
1 cup hot fudge topping
1 (12 ounce) package semi sweet chocolate chips
1 (12.5 ounce) package fun sized Butterfingers
Preheat oven to 350 degrees. Line a muffin/cupcake pan with cupcake liners.
Sift the flour, sugar, cocoa powder, baking powder, baking soda and kosher salt into a large mixing bowl. Mix together with the paddle attachment.
In a medium sized mixing bowl, whisk together the eggs, buttermilk, canola oil, and vanilla extract.
Prepare the coffee maker and start brewing 1 cup of STRONG HOT coffee. It’s important that the coffee is very hot when you add it to the batter because if it isn’t, your batter will have a lot of lumps and the cupcakes will sink in the middle.
Turn the mixer of low and slowly add the wet ingredients to the dry ingredients until somewhat combined. Slowly pour in the 1 cup of strong hot brewed coffee. Mix until barely combined.
There may be some lumps in the batter but there shouldn’t be too many. Use a spatula and give the batter a stir to incorporate it a bit more. The batter will be VERY thin, like liquid.
Pour the batter into a measuring cup. Carefully pour the batter halfway into each cupcake liner. I use a paper towel to wipe off the dripping batter after pouring each one. It can get messy.
Bake at 350 degrees for 14-15 minutes. Don’t open the oven up they’re done, you don’t want them to sink in the middle.
Cool the cupcakes in the muffin/cupcake pan for about 10 minutes. Then remove from the pan and let them cool completely on a cooling rack before filling and frosting.
While the cupcakes are cooling:
In a food processor, grind up the package of Butterfingers into crumbs. Set aside.
Then make the fudge buttercream:
Sift together the powdered sugar and unsweetened cocoa powder. Set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the butter and shortening until smooth. Add in the dry ingredients and mix until the dry ingredients are incorporated. Start on low speed and then increase the speed to medium.
Add in the milk and mix until smooth. Then add in the vanilla extract and hot fudge. Mix.
Put some of the fudge buttercream into a piping bag fitted with a round decorating tip. Insert the decorating tip into the cupcake and press it all the way down to the bottom. Squeeze the piping bag and lift the decorating tip out.
Continue filling all of the cupcakes.
Using a small spatula or knife, frost the cupcakes with the fudge buttercream. Place the cupcakes in the refrigerator for 30 minutes to chill.
Take the cupcakes out of the refrigerator. Put some of the chocolate chips in a small bowl and melt them in the microwave.
Take a cupcake, turn it upside down and dip it into the melted chocolate. Using a spoon, spread the melted chocolate over the fudge butter.
If it easier for you, spoon the melted chocolate over the fudge buttercream and then spread it out.
Take the Butterfinger crumbs and press it against the melted chocolate. Cover the entire area of melted chocolate with Butterfinger crumbs.
Refrigerate the cupcakes for 45 minutes to 1 hour to allow the chocolate to harden. Then enjoy!