BUTTERFINGER CUPCAKES

Butterfinger Cupcakes – the ultimate Butterfinger cupcake recipe! Peanut butter cupcakes, chocolate ganache and peanut butter frosting with crushed Butterfingers. Created by our contributor, Lindsay Conchar.

These cupcakes really are the most delicious way to eat a Butterfinger. The cupcake is light, fluffy and full of peanut butter. And to make sure it has that extra special Butterfinger flavor, it has bits of the candy that are crushed up and added right to the batter. Just a tip – if you have a food chopper, that was the easiest and quickest way to crush up the Butterfinger. Worked like a charm!

INGREDIENTS
For the Peanut Butter Cupcakes:

• ½ cup sugar
• ¼ cup brown sugar
• ¼ cup unsalted butter, room temperature
• ½ cup creamy peanut butter
• ¼ cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 3 large egg whites, room temperature
• 1 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 6 tablespoons milk, room temperature
• 2 tablespoons water, room temperature
• ½ cup crushed butterfingers

For the Chocolate Ganache:

• 5 ounces semi sweet chocolate chips
• 6 tablespoons heavy whipping cream

For the Peanut Butter Frosting:

• ½ cup salted butter
• ½ cup peanut butter
• ¼ cup shortening (or substitute additional butter)
• 3 ½ cups powdered sugar
• 3 – 4 tablespoons water or milk
• ¾ cup crushed butterfingers

INSTRUCTIONS
Make the Peanut Butter Cupcakes:

1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. In a large mixing bowl, combine sugar, brown sugar, butter and peanut butter.  Using an electric mixer on medium, beat until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of mixing time.
3. Add sour cream and vanilla extract and mix until well combined.
4. For full instructions : thecakeblog.com

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