Have I got a doozy for you today… Please don’t send me any hate mail. If you are on a diet, just stop reading now. Go here for some healthier options. Forget you ever saw this post. Step away from your computer. Seriously. It’s that bad. I ate half of one of these cupcakes and I immediately pawned them off on a friend. Thanks Alicia, for taking these off my hands! You spared me from gaining about 10 pounds. I knew before the first bite that I did not have the willpower necessary to stay away from these tasty cupcakes for long. But now I am craving them. One bite was not enough. I need to make them again. This weekend, maybe even tonight.
Butterfingers are one of my favorite candy bars. Add to that a chocolate cupcake, chocolate fudge buttercream filling + frosting and melted chocolate and you have a recipe for disaster. Seriously, how could one make these any better? Sometimes pictures or descriptions look and sound so good, but the finished product just doesn’t live up to the hype. I promise, these will live up to the hype. Plus, I think they look really great too. I have never used candy bar crumbs as a topping before but I will be trying this technique again soon. I hope you enjoy these as much as I did.
Note: for step-by-step instructions on how to make the chocolate cupcakes click here
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
1 ¾ cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1 1/3 cups milk
2 teaspoons vanilla
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
½ cup unsalted butter, softened
¼ cup shortening
2 Tablespoons milk
1 teaspoon vanilla extract
1 cup hot fudge topping
1 (12 ounce) package semi sweet chocolate chips
1 (12.5 ounce) package fun sized Butterfingers
Makes 2 dozen standard cupcakes or 4-5 dozen minis
Preheat oven to 350 degrees. Line a muffin/cupcake pan with cupcake liners. In a medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt; set aside. In the work bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Reduce speed to low, and add vanilla and eggs one at a time, scraping bowl after each addition. On low speed, alternately add flour mixture and milk. Start and end with the flour mixture, continue to mix until smooth. Pour into prepared pans. Bake for 15-18 minutes or until a toothpick comes out clean (bake 10-13 minutes for minis). Let the cupcakes cool for 5-10 minutes then transfer to cooling racks to cool completely
While the cupcakes are cooling prepare the buttercream frosting. Sift together the confectioner’s sugar and cocoa powder. Set aside. In a bowl of a stand mixer with the paddle attachment, mix together the butter and shortening until smooth. Add in the dry ingredients and mix until the dry ingredients are incorporated. Start on low speed and then increase the speed to medium. Add in the milk and mix until smooth. Then add in the vanilla extract and hot fudge. Mix well.
Using a cupcake corer or a knife remove the center of the cupcake. Put about half of the frosting in a piping bag and fill the center of the cupcakes with buttercream frosting. Frost the tops of the cupcakes with the remaining frosting.
Melt the chocolate chips in the microwave. Microwave about 30 seconds, stir, continue to do this until all of the chocolate is melted. Be careful not to burn it. Dip the tops of the cupcakes in the melted chocolate.
Put the entire bag of butterfingers in the food processer. Minus the wrappers, of course. Process the butterfingers until fine. Pour the Butterfinger crumbs into a bowl. Dip the top of each cupcake in the Butterfinger crumbs.
Source: Adapted from Gingerbread Bagels