So my husband is gone for 3 weeks training for his upcoming deployment… one could call these three weeks training for the Army Wives who are left at home too. It’s like a trial run for how things will be when the one man who holds our whole world together – isn’t there anymore. Last Friday night, about 20 of us Army Wives got together for an evening of food, drinks and lots of fun… just a few hours to help take our minds off our husbands being away and a chance to build community and make new friends. I wanted to bring something to the party that the women could really indulge themselves… so I made Butterfinger Cupcakes!
I used my standard dark chocolate cake recipe for the cupcake, dipped each cupcake in chocolate ganache and swirled Butterfinger buttercream on top… of course all topped with a Butterfinger egg!
I also thought I’d dress these cupcakes up for Spring! It has been sunny and 50F here the last week and it’s gotten me excited for warmer weather! Come on Spring!
- Use THIS RECIPE
- 100g chocolate (I used Lindt Excellence 50% cocoa)
- ⅓ cup heavy cream
- 1 Tbsp unsalted butter
- 1 tsp vanilla
- 1 cup unsalted butter, room temperature
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- ½ cup heavy cream
- pinch salt
- 3 Butterfinger candy bars – regular size
- 24 Butterfinger Nesting Eggs
- Preheat oven to 350 F degrees. Line cupcake pan with liners.
- Prepare batter as directed in the instructions found in the link above.
- Fill cupcake liners ⅔ full and bake 18-20 minutes or until a toothpick comes out clean. Cool in pans for 5 minutes before removing to a wire rack to cool completely.
- Chop chocolate into very fine pieces and place into a medium glass bowl.
- Over medium-high heat, heat the cream, butter and vanilla until just simmering. Do not let it come to a complete boil.
- Pour cream over chocolate and let it set for 1 minute untouched.
- Stir gently until smooth and all the chocolate has melted. Be careful not to allow any air bubbles to form.
- Immediately dip the top of each cooled cupcake in the ganache. Allow to sit 1 hour or until the chocolate has set.
- Cream together the peanut butter and butter for 2-3 minutes.
- Add the powdered sugar and mix until smooth. Scrape the sides of the bowl and add the heavy cream and salt.
- Mix on high 4-5 minutes or until light and fluffy and has become lighter in color.
- Using your food processor, chop up the candy bars until they have broken up into small, very fine pieces.
- Fold the Butterfinger into the frosting.
- Using a large round tip, pipe a round of frosting onto each cupcake. Top with a Butterfinger Egg.