BUTTERFINGER CUPCAKES (Adapted from saving you dinero)
1 Box Devil’s Food Cake
¼ sour cream
1 small box chocolate instant pudding
Plus the ingredients on the box – eggs, oil, water (or can sub milk)
Peanut Butter Icing
2 sticks of butter softened
1 ½ cups creamy peanut butter
2 tsp vanilla
pinch of salt
4 cups powdered sugar
2-3 TBSP heavy whipping cream (or more nail the desired consistency.)
5-6 small Butterfinger bars
Mix together all the cake mix ingredients until well combined.
Fill up the cupcake liners 2/3 full.
Bake 18 minutes until a toothpick comes out clean. Remove from oven and let them cool completely.
Unwrap the Butterfinger candies and place is a plastic bag. Use something (like a rolling pin) to crush into crumbs and set aside.
Mix together the butter and peanut butter for about 2 minutes. Add the vanilla and salt. Alternate the powdered sugar and heavy whipping cream while mixing.
If the icing is too thick you can add a little more heavy whipping cream until you get to the desired consistency. Top with Butterfinger Crumbs.
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