Butterfinger Chocolate Cupcakes



Ingredients: 

For the Chocolate Peanut Butter Cupcakes: 

  • 3 tablespoons creamy peanut butter 
  • 1 stick unsalted butter, melted and slightly cooled 
  • 6 ounces semi-sweet chocolate, chopped 
  • 3/4 cup + 2 tablespoons all-purpose flour, not packed 
  • 1/2 teaspoon baking soda 
  • 1 teaspoon baking powder 
  • 1/2 cup unsweetened cocoa powder 
  • 1/2 teaspoon salt 
  • 2 large eggs + 1 large egg yolk, at room temperature 
  • 1 cup granulated sugar 
  • 1 teaspoon vanilla 
  • 1/2 cup full-fat milk 
  • 1/2 cup very hot water

For the Peanut Butter Frosting: 

  • 1 and 1/2 cups creamy peanut butter 
  • 1 cup (2 stick) unsalted butter, very soft 
  • 1 teaspoon vanilla extract 
  • 3 cups confectioners' sugar 
  • 1/4 teaspoon salt 
  • 3-4 tablespoons full-fat milk 
  • 1/4 cup butterfinger bits (see below)

For the Butterfinger Topping: 

  • 12 mini butterfinger bars, chopped into small bits

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