Decadent Butterfinger Cupcakes

The chocolate cake base bakes up deeply dark and tender, while hidden pockets of creamy peanut butter wait inside like a secret treasure. My brother nearly knocked over a chair trying to get seconds the first time I made these for his birthday dinner. The combination of chocolate and peanut butter already feels like celebration, but scattering crushed Butterfinger across the top takes it somewhere completely unexpected.

I remember bringing these to a potluck when the host happened to mention Butterfinger was her childhood favorite candy bar. She literally stopped mid-conversation after her first bite, eyes wide, and asked for the recipe right then at the table. Later that evening I found three different people hovering near the dessert plate, conspiratorially debating whether taking the last cupcake would be socially acceptable.

Ingredients

• 1 cup (125 g) all-purpose flour: The foundation that holds everything together without making the cupcakes heavy or dry
• 1/2 cup (45 g) unsweetened cocoa powder: Use good quality cocoa for the deepest chocolate flavor possible
• 3/4 cup (150 g) granulated sugar: Provides sweetness and helps create a tender crumb structure
• 1/2 cup (110 g) light brown sugar, packed: Adds moisture and subtle caramel notes that enhance the chocolate
• 1/2 teaspoon baking soda: Helps the cupcakes rise properly in the oven
• 1/4 teaspoon baking powder: Works with the baking soda for even lift
• 1/4 teaspoon salt: Balances sweetness and intensifies chocolate flavor
• 1/2 cup (115 g) unsalted butter, melted: Creates a rich, moist cake base
• 2 large eggs, room temperature: Essential for structure and richness
• 1 teaspoon vanilla extract: Rounds out all the flavors
• 1/2 cup (120 ml) whole milk: Adds fat for tenderness
• 1/2 cup (120 ml) hot brewed coffee: Blooms the cocoa powder for deeper chocolate flavor
• 1/2 cup (130 g) creamy peanut butter: The star of the filling, smooth and rich
• 2 tablespoons unsalted butter, softened: Makes the peanut butter filling creamy and pipeable
• 1/2 cup (60 g) powdered sugar: Sweetens the filling just enough
• 1 tablespoon milk: Adjusts filling consistency
• 1/2 cup (115 g) unsalted butter, softened: Base for the frosting
• 1 1/2 cups (180 g) powdered sugar: Sweetens the frosting to balance the candy
• 1/4 cup (65 g) creamy peanut butter: Peanut butter flavor in the frosting too
• 2 tablespoons heavy cream: Makes the frosting smooth and pipeable
• 1/2 teaspoon vanilla extract: Enhances frosting flavor
• 3/4 cup (85 g) Butterfinger candy bars, finely crushed: The signature crunch and flavor mixed right into the frosting
• 1/4 cup (30 g) Butterfinger candy bars, coarsely chopped: Final garnish for texture and visual appeal

Instructions

Prep your oven and pan:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners so you are ready to go

Mix the dry ingredients:

In a large bowl, whisk together flour, cocoa powder, sugars, baking soda, baking powder, and salt until well combined

Combine the wet mixture:

In a separate bowl, mix melted butter, eggs, and vanilla. Add milk and coffee, stirring until combined

Make the batter:

Pour wet ingredients into dry ingredients and mix until just combined, being careful not to overmix

Fill and bake:

Divide batter evenly among cupcake liners, about 2/3 full. Bake for 16 to 18 minutes, until a toothpick inserted comes out clean

Cool completely:

Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before filling

Make the peanut butter filling:

Beat peanut butter and softened butter together until smooth. Add powdered sugar and milk, mixing until creamy

Fill the centers:

Once cupcakes are cool, use a small knife or cupcake corer to remove the center of each cupcake about 1-inch deep. Fill each cavity with peanut butter filling

Prepare the frosting:

Beat butter until creamy. Add powdered sugar, peanut butter, heavy cream, and vanilla. Beat until fluffy, then fold in crushed Butterfinger bars. Add more cream if needed to reach piping consistency

Finish and serve:

Frost cupcakes generously and sprinkle with chopped Butterfinger pieces

Save

These have become my go-to whenever someone needs cheering up or there is something worth celebrating. Last month my neighbor texted me at 9pm saying she had a terrible day at work and jokingly asked if I had any magic cupcakes left over. I delivered a half dozen to her door within the hour and she sent back a photo of the empty plates with the caption crisis averted.

Making These Ahead

I have learned through trial and error that these cupcakes actually taste better the next day when the flavors have had time to meld together. Bake and cool them completely, then wrap unfrosted cupcakes tightly and store at room temperature. The frosting can be made ahead and kept in the refrigerator, though you will need to let it come to room temperature and give it a quick whip before piping.

Getting The Filling Right

The first time I filled cupcakes, I cut out such huge centers that the sides practically collapsed when I picked them up. A 1-inch deep cut with about 1-inch diameter is perfect. Save the cake centers you remove and crumble them over ice cream for a quick treat. The filling should be thick enough to hold its shape but soft enough to pipe easily into the cavities.

Working With Butterfinger

Crushing Butterfinger bars can be messy because the coating tends to fly everywhere. I place the candy bars in a sealed zip-top bag and use a rolling pin to crush them, checking frequently to get the right mix of fine crumbs and larger chunks. The finer pieces get mixed into the frosting while the coarsely chopped ones go on top for that signature crunch and visual appeal.

• Pulse the candy in short bursts if using a food processor to avoid turning it into dust
• Keep some larger pea-sized chunks for better texture in the frosting
• Store crushed Butterfinger in the freezer if prepping ahead to maintain freshness

Save

Hope these bring as much joy to your kitchen as they have to mine. Happy baking.

Questions & Answers

→ Can I make these cupcakes ahead of time?

Yes, these cupcakes can be prepared a day in advance. Store them in an airtight container at room temperature for up to 24 hours. For longer storage, keep unfrosted cupcakes in the freezer for up to 3 months, then frost before serving.

→ What can I substitute for the coffee in the batter?

Hot water works as a substitute, though coffee enhances the chocolate flavor. Alternatively, try hot espresso for a more intense mocha profile, or use hot milk for a milder taste while maintaining the desired batter consistency.

→ How do I properly fill the cupcakes centers?

Use a small knife or cupcake corer to remove about one inch of cake from the center of each cooled cupcake. Fill the cavity with peanut butter mixture using a piping bag or small spoon, being careful not to overfill and create bulging sides.

→ Can I use natural peanut butter instead of creamy?

Creamy commercial peanut butter works best as it provides the right consistency and sweetness. Natural peanut butter tends to separate and may affect both the texture and stability of your filling and frosting. Almond butter makes a suitable alternative if needed.

→ What's the best way to crush Butterfinger bars?

Place unwrapped Butterfinger bars in a sealed plastic bag and crush with a rolling pin or meat mallet. For finer pieces needed in the frosting, pulse briefly in a food processor. Leave some coarsely chopped pieces for garnish to maintain satisfying crunch.

→ Why does my frosting seem too thick or thin?

Frosting consistency varies with temperature and ingredient brands. If too thick, add heavy cream one teaspoon at a time until piping consistency is reached. If too thin, gradually incorporate more powdered sugar until the frosting holds its shape when piped.