Butterfinger Cupcakes
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...
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!
Enjoy!
Butterfinger Cupcakes
Ingredients
Chocolate Cupcakes
- Use THIS RECIPE
Chocolate Ganache
- 100g chocolate (I used Lindt Excellence 50% cocoa)
- ⅓ cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla
Butterfinger Buttercream
- 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
Instructions
Chocolate Cake
- 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.
Chocolate Ganache
- 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.
Butterfinger Buttercream
- 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.
I love butterfingers and know I'd adore these cupcakes!
Ganache AND buttercream?! Yum. These look so pretty with the shiny ganache under those delicious swirls of butter cream. And who doesn't love peanut butter and chocolate. I bet these were a huge success at the party. Good luck and peace in the weeks ahead.
Mmmmmm. Looks delish