Butterfinger Stuffed Cupcakes
makes 18 cupcakes
For the cupcakes...
- 1/2 cup unsweetened cocoa powder
- 1/2 cup hot water
- 2 cups all purpose flour
- 2/3 teaspoon baking soda
- 2/3 teaspoon baking powder
- 1 teaspoon salt
- 2 sticks unsalted butter, melted
- 1 1/2 cups sugar
- 2 3/4 large eggs (this is weird, I know, but this recipe was adapted from a much larger one. just put in 2 full eggs and try not to use an entire 3rd one if you can!)
- 1 tablespoon vanilla extract
- 2/3 cup sour cream
- 9 mini Butterfingers, cut in half
- Preheat the oven to 350 degrees F and line muffin tins with 18 paper liners.
- Whisk together cocoa powder and hot water in a heat proof bowl until nice and smooth with no lumps.
- In another large bowl, whisk together flour, baking soda, baking powder and salt.
- Pour melted butter in the bowl of your standing mixer and add sugar. Mix on medium-low speed and beat for 3-4 minutes until it's well combined.
- Add eggs, one at a time, beating until each is well incorporated.
- Add the vanilla extract and the cocoa mixture and beat until combined.
- Reduce speed to low and add the flour mixture in two parts, alternating with the sour cream. Scrape down the sides to make sure everything is well combined.
- Fill each liner about half way with batter. Gently press in a mini Butterfinger half and cover with batter until liner is almost full.
- Bake for 16-18 minutes or until a toothpick inserted in the side of the cupcake (not the center because you'll hit the Butterfinger) comes out clean.
- Let cool in the pans for 5 minutes and then transfer to a wire rack so they can cool completely.
For the frosting...
- 3 sticks unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1 tsp vanilla extract
- 6-8 cups powdered sugar
- a splash of milk if your frosting gets too thick
- 3-4 mini Butterfinger bars, chopped, for garnish
- In the bowl of your standing mixer, beat the butter and peanut butter on medium speed for 3-4 minutes until smooth and creamy.
- Add in the vanilla extract and beat until well incorporated.
- Add the confectioner's sugar, one cup at a time, scraping down the sides of the bowl until frosting reaches a thick consistency. If it gets too thick, add a splash of milk.
- Fill up a piping bag and frost each cupcake! This will give you plenty of frosting to pile it on high.
- Dump chopped Butterfinger pieces into a small bowl. Using a spoon, scatter them lightly over the tops of the cupcakes.
- Devour and enjoy!!!