I love making these Butterfinger cupcakes when I want a rich, chocolatey dessert with a crunchy twist. The combination of moist chocolate cake, creamy peanut butter frosting, and crushed Butterfinger candy creates a treat that feels indulgent and fun.
Why You’ll Love This Recipe
I enjoy how these cupcakes balance soft, creamy, and crunchy textures in every bite. The peanut butter and chocolate pairing always works perfectly, and the Butterfinger pieces add a unique flavor and crunch. I also like how they’re great for parties or whenever I want to make something a little special.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cupcakes:
1 box (15.25 oz) chocolate cake mix 3 large eggs 1/2 cup vegetable oil 1 cup water
For the frosting:
1/2 cup (1 stick) unsalted butter, softened 1 cup creamy peanut butter 3 cups powdered sugar 3–4 tablespoons milk 1 teaspoon vanilla extract
For topping:
6 Butterfinger candy bars (1.9 oz each), crushed
directions
I start by preheating the oven to 350°F (175°C) and lining a muffin tin with cupcake liners.
In a large bowl, I mix the chocolate cake mix, eggs, vegetable oil, and water until smooth.
I divide the batter evenly among the cupcake liners, filling each about two-thirds full.
I bake the cupcakes for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Then I let them cool completely.
For the frosting, I beat the softened butter and peanut butter together until creamy.
I gradually add powdered sugar, mixing well after each addition. I pour in the milk and vanilla extract, then continue beating until the frosting is smooth and fluffy.
Once the cupcakes are fully cooled, I frost them generously.
I finish by sprinkling crushed Butterfinger candy on top of each cupcake.
Servings and timing
I usually get about 18–24 cupcakes from this recipe.
Prep time: 15 minutes Bake time: 18–22 minutes Total time: about 40 minutes
Variations
I sometimes fill the cupcakes with a peanut butter or chocolate ganache center for an extra surprise. When I want a richer flavor, I use a homemade chocolate cake instead of a mix. I also like drizzling melted chocolate over the frosting for a decorative touch.
storage/reheating
I store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Before serving, I let refrigerated cupcakes sit at room temperature for a bit so the frosting softens.
FAQs
Can I use homemade cake batter instead of a mix?
Yes, I can use my favorite homemade chocolate cake recipe if I prefer.
Can I make these cupcakes ahead of time?
Yes, I often bake them a day in advance and frost them when ready to serve.
How do I crush the Butterfinger bars?
I place them in a sealed bag and crush them with a rolling pin.
Can I freeze these cupcakes?
I freeze the unfrosted cupcakes for up to 2 months and add frosting after thawing.
What can I use instead of peanut butter frosting?
I sometimes use chocolate or vanilla buttercream if I want a different flavor.
Conclusion
I find these Butterfinger cupcakes to be a perfect combination of chocolate, peanut butter, and crunch. They’re easy to make, full of flavor, and always a hit whenever I share them.
