On our recent trip to Disney, we ate the BEST cupcake ever - the Butterfinger Cupcake from Starring Rolls at MGM Studios. It was HUGE and MESSY and OH SO GOOD! It was an impressive treat - people were staring at it while we were
stuffing our faces eating it. One couple couldn't resist the temptation and went inside and bought one for themselves. This cupcake was one of our favorite treats on the trip.
I studied the cupcake while we were
devouring eating it and decided that I could recreate it at home. It seemed simple enough - chocolate cake, fudge icing, buttercream, magic shell and butterfingers. I finally got around to making them for Valentine's Day. They were simple to create, but a little time consuming and a lot messy. I was so proud of my recreation. I thought they looked just like the original - only smaller - and they tasted great! *I posted a picture of the original Starring Rolls cupcake at the bottom so you can compare mine to the original.*
Quick Buttercream Frosting
18 Tbsp butter, softened
6 Tbsp milk
1 Tbsp 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 will 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 3 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. **I froze the Butterfingers and crushed them frozen.**
Combine chocolate chips and oil in a medium microwave-safe bowl. Heat on HIGH for 1 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.
CONNECT WITH PLAIN CHICKEN