Butterfinger Cupcakes

 

Cupcake Ingredients:

• 1 cup unsalted sweet cream butter, softened
• 3 cups sugar
• 4 Eggs
• 1 tsp Vanilla
• 3 cups flour
• 1 cup cocoa
• 2 tsp baking soda
• 1/2 tsp sea salt
• 1 cup buttermilk
• 1 cup water

Cupcake Directions:

1. Preheat oven to 350 degrees and fill cupcake pan with cupcake lines
2. In a large bowl, add the butter and sugar and cream until mixed.
3. Add eggs, beating one at a time.
4. Add in the vanilla
5. In another bowl, combine dry ingredients.
6. In another bowl, combine the milk and water.
7. Add in the dry ingredients, alternating between the wet and dry, beating well after each addition.
8. Fill paper 2/3 of the way and bake for 21 minutes.
9. Cool on wire racks.

Frosting Ingredients:

• 1 C unsalted sweet cream butter
• 3 C powder sugar
• 1/2 C Cocoa powder
• 1/4 C chopped butterfinger
• 5 TBS heavy whipping cream
• 1 tsp vanilla

Directions:

Add in all ingredients into a standing mixer and mix until combined and stiff peaks form. If powder sugar pebbles form, add in 1-2 more tbsp heavy cream, if thin add in 1/2 C powder sugar. Mix until stiff and doesn’t fall off a spoon. Frost cupcakes with the chocolate frosting and then top with the crushed butterfingers.

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