Butterfinger Cupcakes - yellow cake loaded with Butterfinger candy bars topped with a homemade Butterfinger buttercream. These cupcakes are sinful! I had zero self-control around these cupcakes. SOOOO good! Cake mix, Butterfingers, butter, powdered sugar, vanilla, and heavy cream. Can use the frosting on any cake shape. It is equally delicious on a spoon!
Prepare cake mix according to package directions. Stir in 4 crushed butterfingers. Pour batter into lined cupcake pans. Bake according to package directions. Cool completely.
To make the buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, whipping cream, and vanilla; mix until light and fluffy. Stir in 3 crushed Butterfingers and mix on low for 1 minute. If necessary, gradually add more powdered sugar to reach desired consistency.
You can use any flavor cake mix that you prefer. I usually use yellow or chocolate cake mix.
I prefer Duncan Hines brand cake mix.
Here is a tip for crushing the Butterfingers. I froze the Butterfingers for about 30 minutes and transferred them to a freezer ziplock bag. I hit them with my meat pounder. They were crushed perfectly!
You can use the frosting on any cake - cupcakes, sheet cake, round cakes, bundt cake.