Butterfinger Chocolate Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 27 tbsp Peanut butter, creamy

• Baking & Spices

  • 7/8 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Cocoa powder, unsweetened
  • 3 cups Confectioners' sugar
  • 1 cup Granulated sugar
  • 3/4 tsp Salt
  • 6 oz Semi-sweet chocolate
  • 2 tsp Vanilla

• Dairy

  • 1 stick Butter, unsalted
  • 1 cup Butter, unsalted very soft
  • 11/16 cup Milk, full-fat

• Desserts

  • 1/4 cup Butterfinger
  • 12 Butterfinger bars, mini

• Liquids

  • 1/2 cup Water, very hot

Found on bakerbynature.com

Description

Ingredients

• For the Chocolate Peanut Butter Cupcakes:
• 3 tablespoons creamy peanut butter
• 1 stick unsalted butter, melted and slightly cooled
• 6 ounces semi-sweet chocolate, chopped
• 3/4 cup + 2 tablespoons all-purpose flour, not packed
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 large eggs + 1 large egg yolk, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 cup full-fat milk
• 1/2 cup very hot water
• For the Peanut Butter Frosting:
• 1 and 1/2 cups creamy peanut butter
• 1 cup (2 stick) unsalted butter, very soft
• 1 teaspoon vanilla extract
• 3 cups confectioners sugar
• 1/4 teaspoon salt
• 3-4 tablespoons full-fat milk
• 1/4 cup butterfinger bits (see below)
• For the Butterfinger Topping:
• 12 mini butterfinger bars, chopped into small bits

Directions

• For the Chocolate Peanut Butter Cupcakes:
• Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional, but it does help them peel right off). Set aside.
• Melt the peanut butter, butter, and chocolate together in the microwave, heating in 30 second increments, stirring between. *You can also melt the peanut butter, butter, and chocolate over very low heat on the stove top, but I find the microwave to be much easier. Whisk mixture completely smooth and set aside to cool.
• In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined and set aside.
• In a large bowl whisk together the eggs, yolk, sugar and vanilla; beat smooth. Add the cooled chocolate mixture and whisk until combined. Add half of the flour mixture, then half of the milk. Repeat the process until everything is added, and be sure to mix until JUST combined. Quickly stir in the hot water. Its important not to over mix, here! Just stir until evenly combined.
• Scoop 3 tablespoons of batter into each cupcake mold; they should be 3/4 full. You will have leftover batter (enough to make another 6 cupcakes).
• Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
• For the Peanut Butter Frosting:
• Using an electric mixer, beat the peanut butter and butter on medium-speed until completely smooth. Beat in vanilla. Reduce the speed to low and add in the remaining ingredients, beating until fully incorporated. Increase speed to medium-high and beat the frosting for 1-2 minutes, or until light and fluffy.
• Once the cupcakes are cooled, spread or pipe the frosting on top then sprinkle with remaining butterfinger bits.

Nutrition