Butterfinger Cupcakes Recipe 455

Steps:

• 1. Preheat Oven 350'F Line cupcake pans with liners Put butterfinger miniatures in a sealable plastic bag and mash them. You can do the same for the snakerz and set aside.
• 2. In electric mixer mix the cake, eggs, water, softened butter and pudding mix on medium speed for about 2 minutes. Fold in crushed miniatures.
• 3. Using a ice cream scoop...fill lined cupcake pans 2/3 full. Bake for 18-22 minutes. DO NOT OVERBAKE!!! Let cupcakes cool for at least 30 minutes.
• 4. FROSTING: in electric mixer beat the butter until soft and creamy; add peanut butter and mix well. Dump in the crushed Butterfinger. Slowly mix in powdered. Once well blended at in tbs of milk until you get a desired consistency.
• 5. Once cupcakes are cooled spread a thin layer of chocolate frosting on each one and then pipe the peanut butter frosting on top.
• 6. Drizzle with chocolate hot fudge sauce.

Steps:

• Preheat oven to 350 degrees and line pans with cupcake liners.
• In a large bowl, use a cheese grater to grate the Butterfinger candy bars into fine crumbs (reserving a small bit to use for toppings). Add the eggs, oil, milk, sour cream, and vanilla extract and mix until thoroughly combined.
• Add in the cake mix and stir until smooth
• Fill cupcake liners about 3/4 of the way full, then bake for 18-22 minutes until a toothpick inserted comes out clean.
• Whip the butter on medium-high for a good 4-5 minutes, stopping to scrape the bowl once or twice.
• Reduce the speed to low, and slowly add the powdered sugar. You can add more or less powdered sugar depending on how thick you want your icing.
• Once the powdered sugar is all incorporated, add in your peanut butter and vanilla.
• Increase the speed to medium-high and whip until light and fluffy (about two minutes).
• Top cupcakes with frosting, a Butterfinger bite and leftover grated butterfinger.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 70 mini muffin cups. Finely chop enough candy to equal 3/4 cup (about 2 bars).
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. On low speed, beat in chopped candy just until blended. Divide batter evenly among muffin cups (two-thirds full). Refrigerate any remaining cake batter until ready to use.
• Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• Frost cupcakes with frosting. Coarsely chop remaining candy. Place candy pieces on frosting, pressing down slightly. Store loosely covered.