April 12, 2015

Butterfinger Nutella Cupcakes

It feels like forever since I have made cupcakes.

I was long overdue for a real. good.homemade.cupcake. 

I have been eating Chick-O-Sticks lately.  Have you had those?  They taste exactly like the inside of a Butterfinger. 

Somehow I wanted to incorporate that yummy flavor into a cupcake and add chocolate too.  Duh . . . use Butterfingers :)  So, I loaded both the cupcake and the frosting with crushed candy bars. 
The result??? One super tasty cupcake.
 I loved these on day two.  The flavors really developed overnight.  The cupcake is so moist with bits of crunchy peanut buttery flavored candy bar, topped with rich Nutella and creamy thick candy bar frosting.  

If you don't want to pipe a big swirl of frosting onto each cupcake, you could probably cut back and only make a half a batch of frosting.  I am all about the frosting, so the bigger swirl the better :) 

These are incredible!     
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Butterfinger Nutella Cupcakes
From: Jenn@eatcakefordinner
(Printable Recipe)  or (Printable with Picture)
1 box yellow cake mix, plus ingredients to make cake
12 fun-size or 4 regular-size Butterfingers, crushed
1/2 c. Nutella, for topping

Butterfinger Frosting
1 c. unsalted butter, room temperature
5 c. powdered sugar
2 Tbl. milk, more or less
2 tsp. vanilla extract
pinch of salt
9 fun-size or 3 regular-size Butterfingers, crushed well, so big     
    chunks of candy bar don't get stuck in the piping tip.

Prepare cake mix according to package directions and stir in the crushed Butterfingers.  Divide batter between 24 muffin cups that have been lined with paper liners.  Bake according to package directions.  Cool completely.  When cool, spread about 1 teaspoon of Nutella over each cupcake.  It helps to stir the Nutella before spreading, so it is lighter and spreads on the cupcake better.  Pipe or spread Butterfinger Frosting over the top. 

Butterfinger Frosting:  Beat butter until creamy using an electric mixer.  Add one cup of powdered sugar and mix until combined.  Add the vanilla, salt and crushed Butterfingers and mix well.  Continue adding remaining powdered sugar, one cup at a time, alternating with milk as needed to reach desired creamy frosting consistency.  Pipe or spread over cooled cupcakes.   

Jenn's Notes: I used an Ateco Tip #826 to pipe on the frosting.  Make sure the Butterfingers are crushed very well for the frosting or they may get stuck in the piping tip.  

Base cupcake recipe adapted from: Plain Chicken


  1. I truly can't wait to try these beauties. They look and sound fabulous. On my list for sure thank you, with love Janice