Tuesday, May 31, 2011

Butterfinger Cupcakes

A few weeks ago, I made these oh so yummy cupcakes!

My friend, Jenna, had told me about these, so I was off to search the internet for the recipe. I found a few recipes on Blooming Foodie and Your Cup of Cake.

They are a bit of work, but they are worth it! (That is, if you are not on a diet. I can't make them while I'm trying to be good!)

If you try them, you'll have to let me know what you think!

Butterfinger Cupcakes

Caramel Sauce
½ can sweetened condensed milk
1 pkg. caramels (unwrapped from wrappers)
1 teaspoon vanilla extract

Devil’s Food Cake Mix
3 eggs
½ cup water
¼ cup milk
½ cup oil
1 teaspoon vanilla extract
1 cup sour cream
½ can sweetened condensed milk
Caramel Sauce (homemade recipe above or store bought)

Butterfinger Buttercream
4 Butterfingers
¾ cup butter
4 oz cream cheese
1 ½- 2 ½ cups powdered sugar
1 tablespoon milk


Preheat oven to 350 degrees and line muffins tins with cupcake liners.

Caramel Sauce: If you are not using store bought caramel, make caramel by heating the caramels and sweetened condensed milk. Let boil for 2-3 minutes while stirring constantly. Remove from heat and stir in vanilla. Set aside.

Cake: Lightly beat eggs, water, milk, and oil together. Stir in vanilla and sour cream and cake mix.

Fill cupcake liners ¾ full and bake for 13-18 minute or until a knife comes out clean. While cupcakes are in the oven, pour caramel sauce into a squeeze bottle with a small tip if available. (Believe me, this will make the process a whole lot easier!)

While cupcakes are still hot, fill with condensed milk/caramel mixture by pushing the tip of the squeeze bottle into them or use a knife to cut out a shallow hole at the top of each cupcake and spoon mixture into the hole. Keep cupcakes in airtight containers until ready to decorate.

Butterfinger Buttercream:
Unwrap the Butterfingers and do your best to shave off the chocolate layer. Take the orange middles and crush in a bowl on in a plastic bag. Sift as much of the candy as possible.
You want to get about ½ cup of orange Butterfinger powder.
Beat butter and cream cheese for 5 minutes. Add as much powdered sugar as desired and milk. Add the sifted Butterfinger and beat well.
Pipe onto cooled cupcakes and use the chocolate shavings and the parts that were too big to sift to decorate.


1 comment:

  1. I've been on a bit of a cupcake-making streak. I'll have to try these!


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