Butterfinger Cupcakes

Butterfingers are the one candy bar that I cannot avoid. Diet saboteur? Absolutely.

My son loves Butterfingers and unfortunately, so do I. There are regular sized Butterfingers, mini sized Butterfingers, even unwrapped Butterfinger bites that come In a resealable bag. What is this life, I mean seriously. The fact that skinny people exist in this world is nothing short of a miracle.

When I find the candy situation getting out of hand in my house, I find ways to chop it up and bake with it. Then I pass it along to friends or neighbors. Because for some reason, it's weird to go knock on a neighbor's door and hand them seven miniature candy bars, but when you bake them into cupcakes or cookies, it's perfectly normal.

I do not make these ridiculous rules, I just follow them in hopes of having actual human friends.

Enter, these cupcakes. With Halloween right around the corner, I am going to be baking up candy like a crazy lady, and these are just perfect. There are Butterfinger bits mixed into the peanut butter cake, as well as piled generously on top of the peanut butter frosting.

Overkill? No. Don't forget, friends – we are on a mission. A secret, candy bar passing-off mission. I recommend delivering extra to your skinniest neighbors. You know, just to be nice. Not to sabotage them or anything. Of course not.

This recipe would work well with other candy bars as well – Reese's cups would be a great addition, should you have some lying around. Or Heath bars, with their buttery goodness. However you bake them up, be sure to save one or four for yourself. Quality control and all that.

Enjoy!

We love using up extra candy in baked stuff. Like Karly's cookie bars with snickers, and Jamie's Heath bar cookies. Bring on the chocolate!

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Butterfinger Cupcakes Recipe

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Ingredients

For the Cupcakes:

• 1/2 cup salted butter, softened
• 1/2 cup creamy peanut butter
• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 3 eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup whole milk
• 3 butterfinger bars, full-sized, finely chopped

For the Frosting:

• 2 sticks salted butter, slightly softened
• 1/2 cup creamy peanut butter
• 2 teaspoons pure vanilla extract
• 2 tablespoons whole milk
• 4 cups powdered sugar
• 2 butterfinger bars, full-sized, finely chopped

Directions

For the Cupcakes:

1. Preheat oven to 350°F. Line 24 muffin tins with liners and set aside.
2. In a medium bowl, combine flour and baking powder. Set aside.
3. In the bowl of your mixer, beat butter, peanut butter and both sugars on medium speed for 2 minutes, until light and fluffy. Scrape down the sides of the bowl, then add eggs, one at a time, mixing well after each. Beat in vanilla extract.
4. With the mixer on medium low, beat in flour and milk alternately, starting and ending with the flour mixture. Scrape down the sides of the bowl and give the batter a good stir with a rubber spatula. Fold in chopped Butterfinger candy bars.
5. Fill prepared muffin tins 2/3 full and bake for about 20 minutes or until golden brown and tops spring back when lightly touched in the center. Let cool completely on wire rack before frosting.

For the Frosting:

1. In the bowl of your mixer, beat butter and peanut butter on medium speed until smooth. Add vanilla and milk, beating until combined.
2. With the mixer on low, slowly add powdered sugar, beating until just combined. Increase mixer speed to high and beat for one minute until smooth and fluffy.
3. Frost cupcakes generously and top with chopped Butterfinger bars.

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