Majic's Blog


Butterfinger Cupcake Break...

Butterfingers + Cake= BIG TIME YUMMY!!  Maybe a couple more work out hours, but totally worth it!

Butterfinger Cupcakes

1 box Devil's Food Cake mix, plus ingredients to make cake
 1 can fudge frosting
 3 (3.7-oz.) King Size Butterfingers
 4 cups chocolate chips
 6 tablespoons canola oil

Quick Buttercream Frosting
 18 tablespoons butter, softened
 6 tablespoons milk
 1 tablespoon vanilla
 6 3/4 cups powdered sugar

Prepare cupcakes according to directions on cake mix package. Let cupcakes cool completely.

Using a sharp knife, cut a circle out on top of the cupcake. Make your cut go about halfway into the cupcake. Remove the cake chunk and fill the hole with fudge frosting (I used two spoons to scoop the frosting into the hole). Invert the cupcake chunk on top of the fudge frosting -- you want the extra cake to be sticking up.

Prepare the buttercream frosting: Mix together all the ingredients and beat on medium for three minutes, until fluffy. Transfer frosting into a piping bag and pipe frosting on top of the cupcakes, covering the cake chunk. Let the frosting set up for 30 minutes.

While the frosting is setting up, crush the Butterfingers in the food processor until completely pulverized.

Combine chocolate chips and oil in a medium microwave-safe bowl. Heat on high for one minute. Stir and continue to heat at 30 second intervals until completely melted. Allow to cool for 5-10 minutes before using. (You might want to do this in two batches so the chocolate doesn't harden while you dip the cupcakes.)

Dip the frosted cupcakes into the chocolate -- I used a spoon to hold the frosting into place to make sure it didn't fall off the cupcake. Immediately coat the cupcake with the pulverized Butterfingers -- just smash it all over the chocolate. Repeat until all cupcakes are dipped and covered.

Refrigerate approximately 1 hour to allow the chocolate to set up.



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People : Size Butterfingers

02/22/2012 11:05AM
Butterfinger Cupcake Break...
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