Recipe adapted from Gingerbread Bagels
I have been on quite a candy bar binge lately. It has mostly been Hershey bars and Peanut Butter Cups, but there have been some Butterfingers here and there as well. This may or may not be the reason that I am trying to cut myself off for a while and have stocked up on everything in the produce department.
These cupcakes were another birthday treat at work (I love being the birthday baker!). My coworker requested some sort of chocolate cupcake. Two instantly came to mind, and she decided on this one (I turned the other into a cake, recipe coming soon)! What I really liked about this recipe was the lack of piping on the frosting with a bag. I was able to go back to the gold old days of spreading it on with a knife, which was kind of fun.
{Don’t get me wrong, I still prefer cupcakes with nice piping on the top, but this was sort of like a vacation from cupcake decorating}!
One of the best parts about this recipe was the chocolate frosting. Oh my goodness was it good! I love that you get a double dose of it both inside the cupcake and on top. I’m actually really torn between the hot chocolate buttercream and this one. My life is filled with such tough decisions, isn’t it 
.
Enjoy!
Butterfinger Cupcakes
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1 box chocolate cake mix + ingredients listed on back
1 bag fun size Butterfinger candy
Hot Fudge Buttercream:
½ cup (1 stick) butter, softened
¼ cup shortening
⅓ cup unsweetened cocoa powder
1 tsp vanilla
2 Tbsp milk
1 cup hot fudge topping
2 cups powdered sugar
Preheat oven to 350 degrees. Make cupcakes according to directions on box. Cool completely before frosting.
Place the Butterfingers in a food processor and grind into crumbs (I had leftovers, you might want to start with just ½ – ¾ of the bag). Place into a deep set bowl and set aside
To make the frosting, cream together the butter and shortening until smooth. Add cocoa powder, then mix in vanilla and milk. Add hot fudge topping, then powdered sugar. Mix together until smooth.
Place about one cup of the frosting into a piping bag fitted with a long bismarck tip (any round tip will work). Insert the decorating tip into each cupcake, going at least halfway to the bottom. Squeeze out some frosting while slowly moving the tip out of the cupcake. Fill each cupcake in this manner.
Spread the remaining frosting onto each cupcake with a butter knife, placing a generous amount on each one.
Turn each cupcake upside down and dip into Butterfinger crumbs, turning to coat the entire frosting covered surface.
