Introduction

These Butterfinger Cupcakes combine rich peanut butter flavor with crunchy, chocolatey goodness. Topped with creamy peanut butter frosting and a smooth chocolate ganache, they’re a delightful treat for any occasion.

Butterfinger Cupcakes with Peanut Butter Frosting and Chocolate Ganache Recipe - Recipe Image

Ingredients

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
5 ounces semi-sweet chocolate chips (for ganache)
6 tablespoons heavy whipping cream (for ganache)
½ cup salted butter (for frosting)
½ cup peanut butter (for frosting)
¼ cup shortening or additional butter (for frosting)
3 ½ cups powdered sugar (for frosting)
3–4 tablespoons water or milk (for frosting)
¾ cup crushed Butterfingers (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners.
Step 2: In a large bowl, beat together sugar, brown sugar, butter, and peanut butter on medium speed until light and fluffy, about 3-4 minutes.
Step 3: Mix in sour cream and vanilla extract until combined.
Step 4: Add egg whites in two batches, mixing well after each and scraping down the bowl sides to incorporate all ingredients.
Step 5: In a separate bowl, whisk flour, baking powder, and salt. In a small measuring cup, combine milk and water.
Step 6: Add half of the dry ingredients to the batter and mix until just combined. Pour in the milk mixture and mix well. Add remaining dry ingredients and mix thoroughly, scraping the bowl as needed.
Step 7: Fold in the crushed Butterfingers gently.
Step 8: Fill cupcake liners halfway and bake for 18-20 minutes until a toothpick inserted comes out with a few crumbs.
Step 9: Let cupcakes cool in the pan for 2-3 minutes, then transfer to a wire rack to cool completely.
Step 10: For the ganache, place chocolate chips in a bowl. Heat heavy cream in the microwave until almost boiling, then pour over chocolate. Cover and let sit for 3-4 minutes, then whisk until smooth. Set aside to cool.
Step 11: Make the frosting by mixing butter, peanut butter, and shortening until smooth. Gradually add half the powdered sugar and beat until combined.
Step 12: Add 2-3 tablespoons of water or milk and mix well. Add remaining powdered sugar and continue mixing until smooth. Adjust consistency with additional liquid if needed.
Step 13: Stir in the crushed Butterfingers and set frosting aside.
Step 14: Spread a layer of chocolate ganache on each cupcake.
Step 15: Pipe the peanut butter frosting over the ganache using a large round pastry tip.
Step 16: Garnish with more crushed Butterfingers and a piece of Butterfinger candy, if desired.

Tips & Variations

For added crunch, fold extra chopped Butterfingers into the cupcake batter or sprinkle on top just before baking.
Use crunchy peanut butter if you prefer more texture in the cupcakes and frosting.
Substitute shortening with all butter if you prefer a richer frosting flavor.
You can prepare the ganache and frosting a day ahead and store them in the fridge, bringing to room temperature before using.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. The frosting and ganache may firm up when chilled; a few minutes at room temperature will soften them nicely.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

This recipe calls for egg whites for a lighter texture, but you can use whole eggs if desired. Expect a slightly denser cupcake with a richer flavor.

What can I substitute for Butterfingers?

If Butterfingers aren’t available, try crushed peanut butter cups or chopped peanut M&Ms for a similar crunch and peanut flavor.

Butterfinger Cupcakes with Peanut Butter Frosting and Chocolate Ganache Recipe

Print Recipe

★★★★★

4.8 from 67 reviews

Delight in these rich Butterfinger Cupcakes featuring moist peanut butter cupcakes topped with a luscious chocolate ganache and creamy peanut butter frosting loaded with Butterfinger crunch. Perfectly balanced between sweet, nutty, and chocolatey flavors, this cupcake recipe is a treat for both peanut butter lovers and candy bar enthusiasts alike.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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

Preheat and Prepare: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to prepare for baking.
Mix Sugars and Fats: In a large mixing bowl, combine sugar, brown sugar, room-temperature butter, and creamy peanut butter. Use an electric mixer on medium speed to beat until the mixture is light in color and fluffy, about 3-4 minutes, ensuring thorough aeration.
Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until they are well incorporated into the peanut butter mixture.
Incorporate Egg Whites: Add the egg whites in two batches, mixing well after each addition. Be sure to scrape the sides of the bowl as needed to fully combine all ingredients.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Mix Wet and Dry Ingredients: In a small measuring cup, combine the milk and water. Add half of the dry ingredients to the batter, mix well, then add the milk-water mixture and combine again. Add the remaining dry ingredients and mix thoroughly. Scrape the bowl sides as needed to ensure everything is blended evenly.
Add Butterfinger Pieces: Gently fold in the crushed Butterfingers to add crunch and flavor to the batter.
Fill and Bake: Fill each cupcake liner about halfway with batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached.
Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 2-3 minutes before transferring them to a wire rack to cool completely.
Prepare the Chocolate Ganache: Place the semi-sweet chocolate chips in a medium bowl. Heat the heavy whipping cream in the microwave until it nearly boils, then pour it over the chocolate. Cover the bowl with plastic wrap and let it sit for 3-4 minutes to melt, then whisk until smooth. Set aside to cool.
Make Peanut Butter Frosting: While the ganache cools, cream together the salted butter, peanut butter, and shortening until smooth with a mixer. Add half of the powdered sugar and mix until well combined. Add 2-3 tablespoons of water or milk and blend in, then add the remaining powdered sugar and beat until smooth. Adjust the consistency with additional water or milk as needed. Fold in the crushed Butterfingers.
Assemble the Cupcakes: Spread a layer of chocolate ganache on the top of each cooled cupcake. Using a piping bag fitted with a large round pastry tip, pipe the peanut butter frosting over the ganache layer.
Garnish: Top each cupcake with extra crushed Butterfingers and optionally a whole piece of Butterfinger candy for decoration and additional texture.

Notes

Ensure all wet ingredients such as butter, sour cream, and egg whites are at room temperature for best mixing results.
Do not skimp on mixing time when creaming the sugars and peanut butter to achieve a light, fluffy batter.
Use a toothpick test to check cupcake doneness to avoid overbaking.
Microwaving the cream for ganache should be done in short bursts to prevent boiling over.
Adjust frosting consistency with milk or water one tablespoon at a time to achieve desired pipeability.
Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days for freshness.

Keywords: Butterfinger cupcakes, peanut butter cupcakes, chocolate ganache, peanut butter frosting, candy bar dessert