Thanks to the cupcake revolution in recent years, there are plenty of tasty cupcakes out there to choose from. But these Butterfinger cupcakes deserve a category of their own. Maybe one titled -- mostly insanely delicious treats you will ever ingest. They're that good.
The recipe is from Steph at Plain Chicken. She re-created the recipe after tasting something similar at Disney World. They are simply amazing. Filled with fudge, topped with frosting, then dipped in chocolate and sprinkled with candy crumbs, they will not disappoint. Just look at that picture, and tell me you can't wait to whip up a batch yourself. They're a sweet ending to a Valentine's Day meal, or any meal, anytime.
Butterfinger Cupcakes
1 box Devil's Food Cake mix, plus ingredients to make cake
1 can fudge frosting
3 (3.7-oz.) King Size Butterfingers
4 cups chocolate chips
6 tablespoons canola oil
Quick Buttercream Frosting
18 tablespoons butter, softened
6 tablespoons milk
1 tablespoon vanilla
6 3/4 cups powdered sugar
Prepare cupcakes according to directions on cake mix package. Let cupcakes cool completely.
Using a sharp knife, cut a circle out on top of the cupcake. Make your cut go about halfway into the cupcake. Remove the cake chunk and fill the hole with fudge frosting (I used two spoons to scoop the frosting into the hole). Invert the cupcake chunk on top of the fudge frosting -- you want the extra cake to be sticking up.
Prepare the buttercream frosting: Mix together all the ingredients and beat on medium for three minutes, until fluffy. Transfer frosting into a piping bag and pipe frosting on top of the cupcakes, covering the cake chunk. Let the frosting set up for 30 minutes.
While the frosting is setting up, crush the Butterfingers in the food processor until completely pulverized.
Combine chocolate chips and oil in a medium microwave-safe bowl. Heat on high for one minute. Stir and continue to heat at 30 second intervals until completely melted. Allow to cool for 5-10 minutes before using. (You might want to do this in two batches so the chocolate doesn't harden while you dip the cupcakes.)
Dip the frosted cupcakes into the chocolate -- I used a spoon to hold the frosting into place to make sure it didn't fall off the cupcake. Immediately coat the cupcake with the pulverized Butterfingers -- just smash it all over the chocolate. Repeat until all cupcakes are dipped and covered.
Refrigerate approximately 1 hour to allow the chocolate to set up.
Enjoy!
Written by Julie Ryan Evans on CafeMom's blog, The Stir.
More from The Stir:
Caramel Apple Cupcakes With Cream Cheese Frosting
Cookie Dough Stuffed Cupcakes, Oh My!
I Scream for Ice Cream Cone Cupcakes!
Wine Cupcakes Are Divine
Follow The Stir on Twitter: www.twitter.com/The_Stir
Enjoy!