Description
Decadent chocolate cupcakes topped with creamy peanut butter frosting and crunchy Butterfinger candy pieces for a rich and indulgent treat.
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 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
- 6 Butterfinger candy bars (1.9 oz each), crushed
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix chocolate cake mix, eggs, vegetable oil, and water until smooth.
- Divide batter evenly into liners, filling each about two-thirds full.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Beat softened butter and peanut butter together until creamy.
- Gradually add powdered sugar, mixing well after each addition.
- Add milk and vanilla extract, then beat until smooth and fluffy.
- Frost cooled cupcakes generously.
- Sprinkle crushed Butterfinger candy over each cupcake.
Notes
- Fill cupcakes with ganache or peanut butter for extra indulgence.
- Homemade chocolate cake can replace boxed mix.
- Drizzle melted chocolate for decoration.
- Crush candy bars in a sealed bag for easy cleanup.
- Let refrigerated cupcakes sit at room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
