Butterfinger Cupcakes

One of my all time favorite treats are Butterfingers. I love their crunch and peanut butter and chocolatey taste and how they melt in your mouth. I was walking through the grocery store and came across the Halloween candy aisle and my heart jumped for joy. My favorite time of year is here and one of my favorite candies is on the shelves in bulk for trick or treaters. Candy inspired cupcakes are so fun to bake and create because you can put your favorite part of the candy into cupcake form and enhance your favorite flavors. For the cake part of this delicious treat I made my favorite chocolate cake again, the "Wacky Cake". I love using this cake recipe because it uses coffee which greatly enhances the chocolate flavor. It also uses no butter, eggs, or milk, which can save you some money. I also love how the olive oil and the vinegar moisten the cake.

Here is the "Wacky Cake" recipe: 
"Wacky Cake": Serves 12 
1 1/2 cups of all purpose flour
1/4 cup of unsweetened cocoa powder1 cup of sugar1 tsp of baking soda1/2 tsp of salt1 cup of brewed coffee (I love using coffee with a caramel flavor, but any kind of coffee will do)1 tbsp of white vinegar2 tsp of vanilla extract6 tbsp of olive oilYou want to set your oven to 350 to preheat, then fill cupcake wells with liners.In a big bowl whisk together the flour, cocoa powder, sugar, baking soda, and salt.Make sure there are no clumps!In another bowl mix together the coffee, vinegar, vanilla extract, and olive oil.Then pour the wet ingredients into the dry ingredients and stir just until they all come together and the batter is thin and lumpy. Don't over stir!

Fill the cupcake liners with the batter 2/3 of the way full and then bake for about 18 minutes, or until a toothpick comes out clean.

Of course with  a Butterfinger cupcake you need some peanut butter flavor, and this cupcake doesn't disappoint. I made a peanut butter cream filling to put inside the chocolate cake. This filling is super creamy and decadent and complements the chocolate cake wonderfully. Here is the recipe:
Peanut Butter Filling:
1 stick of butter
1 cup of creamy peanut butter
1 1/4 cups of powdered sugar
With a mixer. beat the butter and the peanut butter until combined. 
On low, beat in the powdered sugar until fluffy.

When the cupcakes cool, make a small hole in the center of the cupcake. Don't go to far down or the filling will seep through, and don't make it too wide or the cupcake will break. Then, fill the hole with the filling. 

Next, I made a peanut and peanut butter frosting. I love this frosting because it is crunchy and delicious. It is the perfect icing on top for a moist and creamy cupcake. Here is the recipe:
Butterfinger Frosting recipe:
6 full size Butterfingers (I use more to sprinkle on top)
1 stick of butter
1/2 cup of creamy peanut butter
1 cup of powdered sugar
2 tbs of milk (use more depending on your texture preference)
First, crunch up the butterfingers in the fine pieces.

Next, with a mixer beat the butter and the peanut butter until creamy.

Then, add the Butterfinger pieces and blend them into the mixture.

Next, add the powdered sugar and mix until fluffy.

Then, add the milk until you reach the desired consistency. 

Then, frost your cupcakes with the icing. 

Next, I added some crushed up butterfingers on top for some extra crunch :) 

Enjoy these delicious and wonderful cupcakes!