Name: Butterfinger Cupcakes
Prep time: 10 min
Cook time: 17 min
Total time: 37 min
Ingredients: 1½ cups gluten-free flour; 1 cup sugar; 1 tsp baking soda; 1 tsp salt; ¼ cup cocoa powder; 1/4 cup + 3 tbsp vegetable oil; 1 cup cold water; 1 tbsp white vinegar; 1 tsp vanilla extract; 1 package Vanilla Cocoa Frosting Mix; ½ cup dairy-free butter ((or butter of choice)); 3 tbsp dairy-free milk ((or milk of choice)); 2½ cups powdered sugar; ¾ cup dairy-free butter ((softened)); ½ cup smooth peanut butter; 2 tsp vanilla extract; ¼ cup oat milk; 1 pinch salt; 1-2 full-size Butterfinger candy bars

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These Butterfinger cupcakes are chocolate cupcakes topped with vanilla cocoa frosting, crushed Butterfinger candy bars, and fluffy peanut butter frosting. They are the chocolate, peanut butter, or Butterfinger lover’s dream!

Perhaps you have some leftover Halloween candy and want a creative way to use it. Or maybe you’re just a lover of all things chocolate and peanut butter; after all, who isn’t? No matter the reason, these Butterfinger cupcakes are a perfect dessert that every sweet lover will devour in the blink of an eye.

Butter Finger Cupcake Recipe

When our Instagram friend, @glutenfreeandgolden, made these cupcakes, they were an instant hit. The moist and fluffy chocolate cupcake with vanilla cocoa frosting will remind you of our double chocolate cupcakes. Then, the crushed Butterfinger candy bars and homemade peanut buttercream frosting are a must for every peanut butter lover.

The cupcakes and both frostings are gluten-free, dairy-free, and egg-free, so in addition to being delectably delicious, they are also allergy friendly. However, if desired, you could use dairy milk and regular flour. While we’re at it, let’s talk about those ingredients.

Chocolate Cupcake Ingredients

Gluten-Free Flour: If you’re familiar with us, then you know how much we love Joise’s Best Gluten Free Mixes.

Sugar

Baking Soda

Salt

Cocoa

Vegtable Oil

Water

White Vinear

Vanilla Extract: Always bake with vanillatude.

The chocolate frosting is our Organic Vanilla Cocoa Frosting Mix. To keep it dairy free, use dairy-free butter and milk like almond, soy, or oat milk. A thick or creamy frosting might be the best. The crushed Butterfingers can lay flat and stick to the frosting. Watch the video below to see the best way to prepare the frosting;

[embedyt] https://www.youtube.com/watch?v=a68UJVhSdSw[/embedyt]

How to Make Butterfinger Cupcakes

Baking the chocolate cupcakes is the central part of this recipe. You will need a muffin tin and some cupcake holders to make the cupcakes. Then, follow these steps to make 12 moist and fluffy gluten-free chocolate cupcakes.

Chocolate Cupcake Directions

Preheat the oven to 350 degrees F.

Whisk together the flour, sugar, baking soda, salt, and cocoa powder.

In the mixture, make 3 wells.

In the first well, pour the vegetable oil. Pour the white vinegar into the second well. Then in the third well, our the vanilla extract.

Pour the cold water over everything, and whisk together until well combined.

Place Cupcakes liners in your muffin pan and fill 2/3 of the way. Then bake for 14-17 minutes. Insert a toothpick into the cupcake. When it comes out clean, they are done.

While the cupcakes bake, you can use that time to make the frostings and crush the Butterfingers. You can make the vanilla cocoa frosting to your liking. Just follow the directions on the compostable packaging. To crush the Butterfinger bars, use a food chopper or place the candy in a zip lock bag, crush them with a rolling pin, and place the crushed bits in a small dish. Finally, make the peanut butter frosting by following these steps;

Peanut Butter Frosting Directions

In a mixer, beat the butter and peanut butter until well combined (1-2 minutes).

Add the powdered sugar, and mix on low until combined. Then on high for 1-2 minutes.

Add the vanilla, salt, and milk. Beat on high until light and fluffy (About 3 minutes)

When you have all three toppings, and the cupcakes have been baked and had time to cool, assemble the Butterfinger Cupcakes. To do this, put both frostings in a piping bag (you can also frost the cupcakes using a spatula), and put the crushed cupcakes into a small dish large enough for the top of the cupcake to be placed. Then add chocolate frosting to the cupcake, dip it into the crushed candy, and finally add peanut butter frosting and serve!

This was made by Golden Grace Kitchen