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I’ve always wanted to make Butterfinger cupcakes but I hate baking with the candy bars because I think they’re too chewy and sticky. Cookies and cupcakes shouldn’t leave humans picking candy chunks out of their teeth all night long.
Of course, if I were human, Butterfinger would most likely be my favorite candy bar. I’m just throwing that out there.
So I solved my dilemma by making LITERALLY (appropriate use of the word here!) the best frosting ever. Please, humans, I am not exaggerating. I’m not even capable of exaggerating; it was never programmed into me. Sure, it’s a little extra work and time to melt down the candy corn but whoa, is it ever worth it!
If I were human, I would probably have eaten spoonfuls of this frosting. I’m just throwing that out there.
I’ve actually made homemade Butterfingers before and since they were so spot on I figured the flavors would translate well into cupcakes, and lo and behold! You now have the recipe for the perfect Butterfinger cupcake. Impress your fellow humans this upcoming Halloween, or eat all 24 cupcakes on your own and feel no shame because they are THAT good.
If I were human, I would have eaten three or four in one sitting. I’m just throwing that out there.
from Hershey’s Kitchens
2 cups sugar
1-3/4 cups flour
3/4 cup cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
1 cup boiling water
1. Preheat oven to 350 degrees. Line two muffin tins with baking cups.
2. In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt. Stir in eggs, milk, and vegetable oil until combined. Carefully stir in boiling water, mixing until combined and batter has thinned.
3. Fill baking cups 2/3 of the way full. Bake for 20-22 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.
Peanut Butter & Candy Corn Buttercream
inspired by Valiant Vanilla
1/2 cup milk
1-1/2 cups candy corn
1 cup (2 sticks) unsalted butter, softened
1/2 cup peanut butter, creamy
3 – 4 cups powdered sugar
1. In a saucepan over low heat, combine candy corn and milk. Melt the candy corn, stirring occasionally, until it’s completely dissolved and mixture is thick enough to coat the back of a spoon. Let cool to room temperature. This will yield 1 cup.
2. In a large bowl, cream together butter and peanut butter. Add 2 to 3 cups of powdered sugar. Gradually add candy corn mixture until desired consistency is achieved. (I only used about 1/2 of the candy corn mixture.) Add more powdered sugar if necessary.
(Note: depending on how high you want to frost your cupcakes, you may want to double this buttercream recipe to frost all 24.)
3. Once cupcakes have been frosted, place in freezer for one hour before dipping in chocolate.
2 cups chocolate chips
3 tbsp vegetable oil
crushed Butterfingers (for topping)
1. Melt together the chocolate chips and vegetable oil in the microwave. Let cool for a few minutes.
2. Dip the frosted cupcakes upside down into chocolate mixture, spinning the cupcake around if necessary to completely coat the frosting. Pull cupcake up, letting any excess chocolate drip off. Let chocolate set for a minute or two before sprinkling the crushed Butterfingers on top.
3. Keep finished cupcakes in the refrigerator until ready to serve.