Butterfinger Cupcakes Recipe

I can’t get over how these Butterfinger Cupcakes stack peanut butter cake, silky chocolate ganache, and crunchy candy-packed frosting into one outrageous bite. If you love that sweet, salty Butterfinger crunch, this is the cupcake you’ll be craving next.

I’m completely obsessed with these Butterfinger Cupcakes because they hit every craving I have at once. I get that rich peanut butter cupcake base, that glossy chocolate ganache moment, and then the frosting loaded with creamy peanut butter and crushed Butterfinger candy bars.

But the texture is what gets me. Soft cake, smooth frosting, crunchy candy bits.

Ridiculous in the best way. I love how every bite tastes like a candy bar got smashed into a cupcake and decided to show off.

And honestly, I’m not mad about it. These are bold, sweet, messy, and exactly my kind of dessert.

Ingredients

• All purpose flour gives the cupcakes structure without making them feel too heavy.
• Baking powder and soda help them rise, so you’re not eating sad little bricks.
• A little salt keeps all that sweetness from getting out of control.
• Soft butter makes the crumb tender and gives that classic bakery-style richness.
• Peanut butter brings the whole Butterfinger vibe before the candy even shows up.
• Granulated sugar adds sweetness, while brown sugar sneaks in a softer, cozy flavor.
• Eggs hold everything together and help the cupcakes bake up fluffy.
• Vanilla makes the peanut butter and chocolate taste warmer, basically more homemade.
• Milk keeps the batter smooth and the cupcakes soft, not dry.
• Semisweet chocolate and cream turn into glossy ganache, which feels fancy but easy.
• Powdered sugar makes the frosting sweet, smooth, and pipeable.
• Plus, crushed Butterfingers add that crispy, sticky crunch everyone’s really here for.

Ingredient Quantities

• 1 1/4 cups (150 g) all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (120 g) creamy peanut butter
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) milk, room temperature
• 8 ounces (225 g) semisweet chocolate, chopped
• 3/4 cup (180 ml) heavy cream
• 1/2 cup (115 g) unsalted butter, softened for frosting
• 1 cup (250 g) creamy peanut butter for frosting
• 3 cups (360 g) powdered sugar
• 2 to 3 tablespoons heavy cream or milk for frosting
• 1 teaspoon vanilla extract for frosting
• Pinch of salt for frosting
• 4 to 6 Butterfinger candy bars, crushed (about 1 1/2 cups)

How to Make this

1. Preheat oven to 350 F (177 C) and line a 12 cup muffin tin with liners.

2. Whisk together 1 1/4 cups (150 g) all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a bowl.

3. In a large bowl, cream 1/2 cup (115 g) softened unsalted butter, 1/2 cup (120 g) creamy peanut butter, 3/4 cup (150 g) granulated sugar, and 1/4 cup (50 g) packed light brown sugar until light and fluffy. Add 2 large room temperature eggs one at a time, beating well after each, then beat in 1 teaspoon vanilla extract.

4. With mixer on low, add the dry ingredients in three additions alternately with 1/2 cup (120 ml) room temperature milk, beginning and ending with the dry ingredients, mixing until just combined.

5. Divide batter among liners, filling each about two thirds full, and bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.

6. For the chocolate ganache, heat 3/4 cup (180 ml) heavy cream until just simmering, pour over 8 ounces (225 g) chopped semisweet chocolate, let sit 1 minute, then stir until smooth. Cool until slightly thickened but still pourable.

7. For the peanut butter frosting, beat 1/2 cup (115 g) softened unsalted butter with 1 cup (250 g) creamy peanut butter until smooth. Gradually add 3 cups (360 g) powdered sugar, then 1 teaspoon vanilla extract and a pinch of salt. Add 2 to 3 tablespoons heavy cream or milk as needed to reach a pipeable consistency.

8. Crush 4 to 6 Butterfinger bars until you have about 1 1/2 cups of pieces. Reserve a few teaspoons for garnish and fold the rest into the frosting, keeping some texture.

9. If desired, core the center of each cupcake and spoon or pipe a small amount of cooled ganache into the hole. Pipe or spread peanut butter frosting over each cupcake and sprinkle with reserved crushed Butterfinger pieces.

10. Chill briefly to set the frosting and ganache, then serve at room temperature. Store airtight in the refrigerator up to 3 days.

Equipment Needed

1. Oven and 12 cup muffin tin with paper liners
2. Mixing bowls (one large, one medium)
3. Electric hand mixer or stand mixer with paddle attachment
4. Measuring cups and spoons and kitchen scale (optional for grams)
5. Whisk and rubber spatula
6. Saucepan or microwave safe bowl for heating cream and making ganache
7. Heatproof bowl and wooden spoon or silicone spatula for stirring chocolate
8. Wire cooling rack
9. Piping bag with round or star tip, or an offset spatula for spreading frosting

FAQ

Butterfinger Cupcakes Recipe Substitutions and Variations

• All purpose flour
  • Cake flour (use 1 1/4 cups minus 2 tablespoons, sifts best for lighter crumb)
  • Whole wheat pastry flour (use 1:1 for nuttier flavor, expect denser texture)
  • Gluten free 1:1 baking flour blend (use equal parts, ensure blend contains xanthan gum)
• Unsalted butter (batter)
  • Margarine or vegan butter (use 1:1, choose block spreadable type)
  • Coconut oil, solid (use 3/4 cup for every 1 cup butter, slightly reduce for 1/2 cup)
  • Applesauce (replace up to half the butter to lower fat, add slight moisture)
• Creamy peanut butter
  • Almond butter (use 1:1, milder flavor)
  • Sunflower seed butter (use 1:1, nut free)
  • Cookie butter or tahini (use 1:1, will change flavor profile)
• Heavy cream (for ganache and frosting)
  • Half and half (use equal volume, ganache will be slightly thinner)
  • Evaporated milk (use equal volume, gives a richer but less thick result)
  • Full fat coconut milk (use equal volume, adds coconut flavor, chills firmly)

Pro Tips

– Let your eggs and milk come fully to room temperature before mixing. Cold ingredients can cause the batter to seize up and give denser cupcakes. Room temp ingredients blend more smoothly and yield a lighter crumb.

– When creaming butter, peanut butter and sugars, take the extra 3 to 4 minutes to get a pale, airy mixture. That trapped air helps the cupcakes rise and keeps them tender. Scrape the bowl often so everything incorporates evenly.

– Cool the cupcakes completely before frosting. If the cake is even slightly warm the ganache will sink and the frosting will melt. If you need to speed things up, place the tray in a cool room or briefly in the fridge until they are just room temperature.

– For best Butterfinger texture, pulse the candy in short bursts so you keep a mix of fine crumbs and crunchy shards. Fold most into the frosting for flavor and texture, but reserve a few larger pieces to sprinkle on top for visual contrast and crunch.