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Butterfinger Cupcakes

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!
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Prep Time 10 minutes
Cook Time 17 minutes
Frosting Time 10 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 637 kcal

Equipment

  • muffin tin
  • 2 Piping Bags
  • cupcake liners
  • Mixer

Ingredients
  

Chocolate Cupcake 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

Vanilla Cocoa Frosting

  • 1 package Vanilla Cocoa Frosting Mix
  • ½ cup dairy-free butter (or butter of choice)
  • 3 tbsp dairy-free milk (or milk of choice)

Peanut Butter Frosting

  • 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

Crushed Butterfingers

  • 1-2 full-size Butterfinger candy bars

Instructions
 

Make The Chocolate Cupcakes

  • Preheat the oven to 350. °F
  • Mix the flour, sugar, baking soda, salt, and cocoa in a large bowl.
    1½ cups gluten-free flour, 1 cup sugar, 1 tsp baking soda, 1 tsp salt, ¼ cup cocoa powder
  • Make three (3) wells in the dry mixture.
  • In the first well, pour the vegetable oil. Pour the white vinegar into the second well. Then, in the third well, pour the vanilla.
    1/4 cup + 3 tbsp vegetable oil, 1 tbsp white vinegar, 1 tsp vanilla extract
  • Pour the cold water over everything, and whisk until combined.
    1 cup cold water
  • Place cupcake liners in a muffin pan, and fill each liner 2/3 of the way full.
  • Bake for 14-17 Minutes.

Make the Vanilla Cocoa Frosting

  • Make the frosting mix by following the directions on the package.
    1 package Vanilla Cocoa Frosting Mix, ½ cup dairy-free butter, 3 tbsp dairy-free milk

Make the Peanut Butter Frosting

  • In a mixer, beat butter and peanut butter until well combined (1-2 mins).
    ¾ cup dairy-free butter, ½ cup smooth peanut butter
  • Add powdered sugar, mix on low until combined, then on high for 1-2 minutes.
    2½ cups powdered sugar
  • Add vanilla, salt, and milk, and beat on high until fluffy, about 3 mins.
    2 tsp vanilla extract, ¼ cup oat milk, 1 pinch salt

Assemble the cupcakes

  • Crush the Butterfingers.
    1-2 full-size Butterfinger candy bars
  • Frost with chocolate frosting.
  • Dip cupcake in the Butterfinger bits.
  • Frost with peanut butter frosting.

Video

Nutrition

Calories: 637kcal
Keyword cake, chocolate, chocolate cake, cupcakes, egg-free, gluten-free