Small Batch Halloween Funfetti Cupcakes

My little niece has been asking me over and over again to make some "Halloween Cupcakes" and so, when we were finally ready to make cupcakes and I asked what flavor, she said "Halloween Flavor" . . . ummm okay . . . how about vanilla cupcakes with Halloween sprinkles to turn them into Funfetti?    Great idea!

I didn't want a bunch of cupcakes hanging out in the house, so I made my small batch Vanilla Cupcake recipe (only makes 10 cupcakes) and added pretty Halloween sprinkles.  Then, we topped them with an orange cream cheese frosting, more Halloween sprinkles and some cute little spider toppers that I found at the craft store.  The kids loved them.

You might also like:

Halloween Sugar Cookie Bars

Halloween Skeleton Cupcakes

Candy Caramel Apple Slices

Pumpkin Cupcakes with Nutella Cream Cheese Frosting

Chocolate Mocha Cupcakes with Pumpkin Pie Frosting

Small Batch Halloween Funfetti Cupcakes
From: Jenn@eatcakefordinner
(Printable Recipe)

1 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
2 large eggs
1/2 c. vegetable or canola oil
1/2 c. buttermilk
1 1/2 tsp. vanilla extract
2 Tbl. Halloween colored sprinkles

Preheat oven to 350 degrees.  Line 10 muffin cups with paper liners and spray with cooking spray; set aside.  In a medium bowl, whisk together the flour, baking powder and salt; set aside.  In a separate medium bowl, whisk together the sugar, eggs, oil, buttermilk and vanilla and pour into the dry ingredients.  Stir together until almost combined and then stir in the sprinkles until just combined.  Spoon into prepared muffin cups, filling about 3/4 full.  Bake for about 17 minutes or until top springs back when lightly touched or a toothpick inserted in the center comes out clean.  Cool and top with cream cheese frosting and additional sprinkles.

Cream Cheese Frosting
From: Jenn@eatcakefordinner

8 Tbl. unsalted butter, room temperature
4 oz. cream cheese, room temperature
pinch of salt
2 c. powdered sugar
2 tsp. vanilla extract
a few drops orange food coloring
milk, only if needed
additional sprinkles, for topping

In a medium bowl, combine softened butter, cream cheese and salt and mix until creamy.  Add one cup of powdered sugar and mix.  Add remaining one cup of powdered sugar, vanilla extract and food coloring and mix until smooth and creamy.  If frosting is too thick, add a tiny bit of milk and mix until desired consistency.  Spread or pipe onto cooled cupcakes and top with sprinkles.  I used a Wilton 1M piping tip on mine.   

Pink Funfetti Cupcakes with Raspberry Buttercream {Valentine's Day Cupcakes}

I have really grown to love raspberries over this past year.  I owe it to those soda shops where you can get fruit puree in your soda.  Diet Mountain Dew with fresh raspberry puree is my go-to.  

I took my favorite go-to vanilla cupcake recipe and added pink sprinkles.  They turned into the prettiest pink speckled cupcakes with a nice vanilla flavor and a hint of almond.  Then, I topped them with a beautiful raspberry buttercream frosting.    

This frosting has real raspberry flavor.  Thanks to freeze-dried raspberries, you get the fresh berry flavor without adding extra moisture from fresh fruit.  Plus, no food coloring is needed to achieve this beautiful raspberry color.

The frosting is a perfect balance of tart and sweet.  However, if you don't care for raspberries, you could always use freeze-dried strawberries.  Also, this frosting will have seeds, because raspberries have seeds :)

If you are a raspberry lover, you have got to make these cupcakes.  

You might also like:

Chocolate Nutella Cupcakes with Strawberry Whipped Cream

The BEST Chocolate Cupcakes with Cheesecake Pudding Filling

Raspberry Cobbler Cake

Magnolia Bakery's Red Velvet Cupcakes

Pink Funfetti Cupcakes
(Printable Recipe)

3 sticks unsalted butter, room temperature

2 c. sugar

5 large eggs

1 1/2 tsp. vanilla extract

1 1/2 tsp. almond extract

3 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 c. buttermilk
1/4 c. pink sprinkles

Preheat oven to 325 degrees.  Cream butter and sugar until very light and fluffy; about 5 minutes.  Add the eggs, one at a time, beating after each.  Scrape down the bowl.  Add the vanilla extract and almond extract and mix well.  In a separate bowl, sift together the flour, baking powder, baking soda and salt.  In 3 parts, alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the dry.  Mix until just combined. Stir in sprinkles.  

Line a muffin tin with paper liners and spray with cooking spray.  Fill liners 2/3 full.  For regular cupcakes: Bake about 23 minutes or until a toothpick inserted in the center comes out clean, but be careful to not over bake. Yields: 28-30 cupcakes.  Cool completely and top with frosting.  

Raspberry Buttercream

From: Jenn@eatcakefordinner

12 Tbl. unsalted butter, room temperature

pinch of salt

1 (1.4 oz.) pkg. freeze-dried raspberries (I use Trader Joes)

4 c. powdered sugar

2 tsp. vanilla extract

3-4 Tbl. milk

Add the freeze-dried raspberries to a food processor.  Make sure to take out the white packet that's in the package and discard.  Pulse the raspberries until they're a fine powder; set aside.  In a large mixing bowl, combine the butter and salt and mix (using a hand mixer or stand mixer) until creamy. Add the raspberry powder and mix until combined.  Add one cup of powdered sugar and vanilla and mix to combine.  Add remaining powdered sugar, one cup at a time, adding milk as you go, until desired consistency is reached.  Spread or pipe onto cooled cupcakes.  I used a 1M Wilton piping tip.  

Base Cupcake Recipe adapted from: Ina Garten

Triple Lemon Cupcakes with Blueberry Frosting

Pin for Later!

The Spring weather has been hitting Utah today and it's been raining.  The news said there is even a chance of snow on Sunday.  Wait, what?  It doesn't snow in Spring, that is for Winter.  Good thing I have these bright and citrusy cupcakes that just scream happiness and Spring and Summer and sunshine.

These triple lemon cupcakes start off with a lemon cake mix and to boost the lemon flavor even more, I added lemon pudding mix and lemon extract.  They are moist and tender and so super yummy.  Then, you have the frosting . . . this frosting is so extremely delicious and full of blueberry flavor.  

You guys have all got to try making frosting like this.  You take a package of freeze-dried blueberries and process them in the food processor (or blender) until it's powder, then you add that to your buttercream and it creates the prettiest and tastiest frosting, that really does taste like fresh blueberries.  It's perfect because your frosting is still thick enough to pipe and you don't have to worry about fresh fruit causing the frosting to separate.  The fresh blueberry flavor is even better on day two.  You should be able to find freeze-dried fruit at your local grocery store.    

Aren't these cupcakes so pretty?  They keep best if you refrigerate them overnight rather than leave at room temperature.  The frosting keeps better and the cupcakes won't get "sticky."    

You might also like:

Best EVER Blueberry Muffins

Orange Blueberry Muffin Bread with Orange Cream Cheese Icing

Lemon Dream Yogurt Cake

Triple Lemon Cupcakes with Blueberry Frosting

From: Jenn@eatcakefordinner

(Printable Recipe)

1 (15.25 oz.) box lemon cake mix

1 (3.4 oz.) box instant lemon pudding mix

1 tsp. lemon extract

3/4 c. water

3/4 c. canola or vegetable oil

1 c. sour cream or plain Greek yogurt

4 large eggs

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper liners and spray with cooking spray.   Combine dry cake mix, dry pudding mix, lemon extract, water, oil, sour cream or yogurt and eggs in a large bowl.  Beat until smooth and well combined.  Fill prepared muffin cups 2/3 full with batter.  

Bake for about 20-21 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.  Repeat with remaining batter.  Cool completely and top with frosting.  Makes 22-24 cupcakes.   

Blueberry Buttercream

1 (2 oz.) pkg. freeze-dried blueberries

1 c. unsalted butter, room temperature

pinch of salt

2 tsp. vanilla extract

4 1/2 c. powdered sugar

1 Tbl. milk, plus more, if needed

Add the freeze-dried blueberries to a food processor or blender and process until it's a fine powder.  Add to a large bowl along with the softened butter, salt and vanilla extract.  Using a hand mixer, mix together until smooth and creamy.  Add one cup of powdered sugar and milk and beat until smooth.  

Add remaining powdered sugar, one cup at a time, and beat until smooth and creamy.  If it's too thick, add a tiny bit more milk.  Spread or pipe onto cooled cupcakes.  I like to use a 1M Wilton tip and pipe on the frosting.  Garnish with fresh blueberries and grated lemon zest, if desired.  

Linked up at Weekend Potluck!

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Pistachio Blossoms

Prepare for photo overload, but I couldn't help it.  These little bites of heaven are SO DANG GOOD and I garnished them a few different ways and had to show them all off.

St. Patrick's Day is this Friday and yummy green treats are a must.  These little bite-size treats are incredible.  I have made a lemon version of these many times, but this was the first time I tried pistachio.  My family raved about these.  Every last one was eaten.

My favorite were the ones topped with a raspberry.  A little tart and a little sweet was the perfect combination.  The ones topped with chopped pistachios and the ones I left plain were the favorites of my family.

These mini pistachio cake bites are dunked in an almond glaze, completely covering them.  It doesn't get much better than this.  They stay fresh and soft for several days.  

I think they are so pretty, you could make these for a party or even serve them at a wedding.  One batch makes a lot.  Let me tell you . . . make it easy on yourself and use a mini muffin tin with at least 24 cups.  If you try to bake these with only a 12 cup mini muffin tin, it will take you a really long time to finish.  Just saying . . .   

What fun green treats do you like to make on St. Patrick's Day?  

You might also like:

Pistachio Sugar Cookie Bars

Pistachio Bundt Cake

Pistachio Nanaimo Bars

Pistachio Cake Mix Cookies

Pistachio Thumbprint Cookies

Pistachio Blossoms

From: Jenn@eatcakefordinner

(Printable Recipe) 

1 (16.25 oz.) box white cake mix

1 (3.4 oz.) box instant pistachio pudding mix

4 large eggs

3/4 c. canola or vegetable oil

3/4 tsp. almond extract

2 drops green food coloring

raspberries or chopped pistachios, for garnish, opt. 

Preheat oven to 350 degrees.  Spray a mini muffin tin very well with cooking spray; set aside.  In a large bowl, combine the dry cake mix, dry pudding mix, eggs, oil, almond extract and green food coloring and mix until well combined.  Fill each muffin cup around halfway with batter (a 3/4 Tablespoon scoop works really well).  Bake for 12 minutes.  Remove from oven and cool for a few minutes.  

Use a toothpick to help loosen mini cakes from cups and remove to a wire rack.  While still slightly warm, dip into glaze until completely coated. I find it's easiest to dip them using two forks.  Tap on the edge of the bowl, to get rid of excess glaze.  Place coated cakes onto a wire rack with waxed paper underneath to catch any drips.  If adding a garnish, add while the glaze is still wet.  Allow glaze to set before serving.  Makes about 50-52 mini cake bites.  

Almond Glaze

4 c. powdered sugar, sifted

1/2 c. water

1 1/2 tsp. vanilla extract

1/2 tsp. almond extract

1 Tbl. canola oil

In a medium bowl, combine all glaze ingredients and whisk together until completely smooth.  

Jenn's Notes: If any of the cakes crack while removing them from the mini muffin tin, that's okay, you can still dip them into the glaze and they will taste great, just dip them last.

Slightly adapted from: Paula Deen

The BEST Red Velvet Cupcakes with Cream Cheese Frosting

I'm so excited to finally be sharing one of my absolute favorite cupcake recipes with you.

When I was young, I had never heard of, or seen, a red velvet cupcake.  It wasn't until I was an adult when I first discovered red velvet cake.  Honestly, I think I first saw a red velvet cake on an episode of Paula Deen on T.V. and I had to try this interesting cake right away.

From the moment I first tasted red velvet cake, it instantly became my favorite and is still, to this day, my favorite flavor of cake.

There was a time when I was making a new red velvet cake recipe every weekend. I had to make up for lost time, right?  I tried recipe after recipe and none compared to this one.  It is a light cake with a beautiful red color and a slight chocolate flavor with a little tang from the buttermilk.  Red velvet cake is not meant to have a super strong chocolate flavor.    

I top these cupcakes with my go-to cream cheese frosting recipe.  I prefer my cream cheese frosting to have more butter than cream cheese, but if you like a super strong cream cheese flavor, you can double the cream cheese and cut the amount of butter called for in half.  

This has been my go-to red velvet cupcake recipe for years and years and I'm sure it will become your favorite too.  

You might also like:

Red Velvet Sandwich Cookies with Cream Cheese Filling

The BEST Chocolate Cupcakes with Cheesecake Pudding Filling

Red Velvet Sweetheart Cookies

The BEST Red Velvet Cupcakes
adapted from: Magnolia Bakery
(Printable Recipe)

3 1/3 c. cake flour (not self-rising)
3/4 c. (12 Tbl.) unsalted butter, room temperature
2 1/4 c. sugar
3 large eggs, room temperature
2 Tbl. liquid red food coloring
3 Tbl. unsweetened cocoa powder
1 1/2 tsp. vanilla extract
1 1/2 tsp. salt
1 1/2 c. buttermilk
1 1/2 tsp. white vinegar
1 1/2 tsp. baking soda

Preheat oven to 350 degrees.  Line a muffin tin with paper liners and spray with cooking spray; set aside.  In the bowl of a stand mixer, combine butter and sugar and mix on medium speed until very light and fluffy, about 5 minutes.  Add the eggs, one at a time, beating well after each addition.  In a small bowl, whisk the food coloring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well.  Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour.  In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.

Fill cupcake liners 2/3 full with batter and bake in preheated oven for 17-18 minutes or until a toothpick inserted in the center comes out clean.  Do not over bake.  Repeat with remaining cupcakes.  Cool completely and top with Cream Cheese Frosting.  Makes about 3 1/2 dozen cupcakes.

Cream Cheese Frosting:
From: Jenn@eatcakefordinner
1 c. (2 sticks) unsalted butter, room temperature
1 (8 oz.) pkg. cream cheese, room temperature
1/4 tsp. salt
2 tsp. vanilla extract
4 1/2 c. powdered sugar
1 Tbl. milk, plus more if needed

In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth.  Add powdered sugar, one cup at a time, beating well after each addition.  If frosting is too thick, add a little milk.  If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape.  This makes enough frosting to pipe a big swirl on the top of each cupcake.  I used a Wilton 1M piping tip.

*If you do not want to pipe a large swirl onto each cupcake and prefer to spread a small layer on top instead, the amount of frosting could be cut in half.  

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Chocolate Mocha Cupcakes with Pumpkin Pie Frosting and a Giveaway

It's no surprise that I love using Greek yogurt in my baking and cooking.  I use it in main dishes, breads, sides, desserts and I use it instead of sour cream all the time.  Most of the time, I use plain Greek yogurt, but since The Greek Gods have three new flavors of Greek-Style Yogurt . . . Chocolate Mocha, Chocolate Cherry and Chocolate Strawberry, it was the perfect time to experiment with flavored Greek yogurt in my baking.

All three flavors are are rich and creamy with a sweet flavor that says it all.  There is no mistaking the flavor of Chocolate Mocha and the Chocolate Cherry reminds me of those cherry cordial chocolates you can get at Christmas.

The Greek Gods Greek-Style Yogurt does not contain any artificial sweeteners, they use honey and evaporated cane syrup.   This yogurt is Gluten Free, it contains Live and Active Cultures, including probiotics and it's an excellent source of calcium.

I decided to use the Chocolate Mocha flavor in some really delicious cupcakes.  I packed a whole cup of this flavorful yogurt into these cupcakes and they are DIVINE.  The cupcake is so light and fluffy and  the Pumpkin Pie Frosting is just as light and fluffy.  The cupcakes are a one-bowl recipe and couldn't be easier and the frosting combines some of the same ingredients used in a classic pumpkin pie.  The flavor combination screams Fall and you will love them.  Check your local grocery store for these new flavors of yogurt.

The Greek Gods would love to give one lucky reader a case of their Greek-Style Yogurt and a box of branded goodies.  Enter using the Rafflecopter below.  Winner will be contacted by email and must respond within 48 hours or a new winner will be selected.

a Rafflecopter giveaway This is a sponsored post.  The giveaway prize is provided by and will by shipped by The Greek Gods.  As always, all opinions expressed herein are my own.

Chocolate Mocha Cupcakes with Pumpkin Pie Frosting
From: Jenn@eatcakefordinner
(Printable Recipe)

1 (15.25 oz.) box Devil's Food Cake Mix
1 (3.9 oz.) box instant Chocolate Fudge Pudding Mix
3/4 c. water
3/4 c. vegetable or canola oil
1 tsp. vanilla
4 large eggs
1 c. The Greek Gods Chocolate Mocha Greek-Style Yogurt

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper liners and spray with cooking spray.  In a large bowl combine dry cake mix, dry pudding mix, water, oil, vanilla, eggs and yogurt.  Mix together until smooth and creamy, batter will be thick.  Divide batter between muffin cups.  Bake for about 23 minutes or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.  Cool completely and top with Pumpkin Pie Frosting.  Makes around 25 cupcakes.  Store leftover cupcakes in the refrigerator.

Pumpkin Pie Frosting
1 (3.4 oz.) box instant Vanilla Pudding Mix
3/4 tsp. pumpkin pie spice
3/4 c. chilled evaporated milk (or you can use regular milk)
4 Tbl. canned pumpkin puree
1 tsp. vanilla
1/4 c. powdered sugar
1 (8 oz.) carton thawed whipped topping

Mix together dry pudding mix and pumpkin pie spice.  Add the evaporated milk, canned pumpkin and vanilla and mix until well combined.  Stir in the powdered sugar.  Carefully fold in the thawed whipped topping.  Refrigerate for at least 30 minutes.  Then, add to a piping bag fitted with a piping tip (I use a Wilton 1M tip) and pipe onto cupcakes.  Or you can just spread it over each cupcake.  Garnish with sprinkles or mini chocolate chips, if desired.   

Raspberry Orange Roll Cupcakes

Are you ready for a really really yummy recipe?  These Raspberry Orange Roll Cupcakes are amazing.  Only a few ingredients are needed and it's one of the easiest recipes you will ever make.  All you need is a package of Rhodes Orange Rolls.  They are found in the freezer section and the package of rolls also includes some orange cream cheese icing (yum)!  While you are at the store, pick up a can a raspberry pie filling, because you will need that too. Then, you thaw the rolls, combine with the pie filling and bake.  No rising time is needed at all!

When they bake, they puff up into these beautiful pink cupcakes and when topped with the orange cream cheese icing, they are irresistible.  I wanted to go back for roll after roll and I had to practice some serious self control.  They have the perfect texture and pull apart into little bite-sized pieces.  

These are finger-licking delicious!

Let me show you how easy these cupcakes are to make.

It all starts with one package of Rhodes Orange Rolls found in the freezer section of your local grocery store.  The rolls come with orange cream cheese icing and then you will need one cup of raspberry pie filling.

Place the frozen rolls into a 9x13-inch baking pan, cover with a lid or plastic wrap and thaw the rolls in the refrigerator overnight.  In the morning, cut each thawed roll into 8 pieces and place in a medium bowl along with the raspberry pie filling.

Gently stir together until each piece of orange roll is coated with raspberry filling.

Line a 12-cup muffin tin with paper liners and spray with cooking spray.  Divide the orange raspberry pieces evenly between the muffin cups.

Bake in a preheated oven until puffed and lightly golden.  Remove from oven and drizzle with the orange icing while still warm.

I am sharing this amazing recipe over over at Rhodes Blog today.  Click HERE to get the RECIPE.

This post is sponsored by Rhodes Bread and the recipe was provided to me by Rhodes.  All opinions are my own and I have always been a fan of Rhodes Rolls. Thanks for allowing me to work with the brands that I love.

Pumpkin Cupcakes with Nutella Cream Cheese Frosting PLUS The Pumpkin Lover's Cookbook Review

I don't know about you, but I could pretty much live on pumpkin this time of year.  

If you love pumpkin, you need this cookbook.  It has everything you could imagine and so much more.  When I think of pumpkin, I think of sweet recipes like bread, cupcakes, cookies, etc . . .  but there is an entire savory section in this book.  Who would have thought you could make Pumpkin Alfredo Sauce?  And you know what, I trust that it's good and I would be willing to try it.  

The Pumpkin Lover's Cookbook, by Lyuba Brooke

Have you ever wondered how to make homemade pumpkin puree?  I have :) and I was excited to see the first recipe in the book tells you how to do it.  But don't worry, you can use canned pumpkin in these recipes, if you prefer.  

I love when books have photos and this book has a beautiful photo of pretty much every recipe.  All of the recipes use easy to find ingredients.  I usually have most of the ingredients on hand at all times.  The instructions are easy to follow, she has a description of every recipe and she includes tips with many of the recipes.  

The second I saw these Pumpkin Cupcakes with Nutella Cream Cheese Frosting, I knew this was the recipe I wanted to make for my review.  I love pumpkin and Nutella together and the frosting sounded divine.  The pumpkin cupcake is light and fluffy and has just a light pumpkin flavor.  The frosting is sweet, tangy and has a yummy Nutella flavor.  These were great.  Lyuba says, "These are probably the best cupcakes I've ever come up with."

Some of the other recipes I cannot wait to try are:  Homemade Pumpkin Syrup, Pumpkin Pie Stuffed French Toast, Pumpkin Cream Cheese Muffins, Fall Vegetable Omelet, Pumpkin Crinkle Chewy Cookies, OREO Pumpkin Cheesecake Bars and White Chocolate Pumpkin Pound Cake.

Overall, I really like this cookbook.

Pumpkin Cupcakes with Nutella Cream Cheese Frosting

adapted from: The Pumpkin Lover's Cookbook
(Printable Recipe) or (Printable with Picture)

1 3/4 c. all-purpose flour
1 tsp. cinnamon
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. sugar
2 eggs, room temperature
3/4 c. vegetable oil
1/2 c. pumpkin puree
2/3 c. milk

Nutella Cream Cheese Frosting
6 oz. cream cheese, room temperature
6 Tbl. unsalted butter, room temperature
3/4 c. powdered sugar
1/2 c. Nutella
1 tsp. vanilla

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper liners and spray lightly with cooking spray.  In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda and salt; set aside.  Beat the sugar and eggs together on high speed until light and fluffy, about 5-7 minutes.  Lower speed to medium and with mixer running, drizzle in oil and beat until well combined.  Mix in the pumpkin puree.  Alternating, beat in dry ingredients and milk on low speed, starting and ending with dry ingredients.  Divide batter between the cupcake liners, filling 3/4 full.  Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.  Cool completely before frosting.  

For the Frosting: Beat together the cream cheese and butter until smooth.  Add the powdered sugar, Nutella and vanilla and mix until smooth and creamy.  Transfer to a piping bag with a decorating dip and frost cooled cupcakes.   

Jenn's Notes:  I got 15 cupcakes.  If you want to pipe a big swirl on top, I recommend making 1 1/2 batches of frosting.

I received a copy of this cookbook from the Publisher for the purpose of this review, but all opinions expressed herein are my own.

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!     

 You might also like:

Black Bottom Cupcakes

Chocolate Nutella Cupcakes with Strawberry Whipped Cream

Snickers Caramel Apple Salad

Monster Candy Rice Krispie Treats

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