Decadent Butterfinger Brownie Cupcakes

Introduction & Inspiration

If you’re a fan of that uniquely crispy, crunchy, peanut-buttery Butterfinger candy bar, get ready to fall head over heels for these cupcakes! This recipe takes a rich, fudgy brownie batter, bakes it into perfect cupcakes, and then crowns them with a luscious, creamy peanut butter frosting. The grand finale? A generous sprinkle of crushed Butterfinger candy and a signature halved fun-size bar on top! It’s an irresistible combination of textures and beloved flavors.

My inspiration for this recipe comes directly from wanting to capture the essence of a Butterfinger bar – that amazing chocolate, peanut butter, and flaky-crunchy center – in a decadent cupcake form. The brownie base provides the perfect deep chocolate counterpoint to the peanut butter frosting and candy topping.

These cupcakes are perfect for birthday parties, special celebrations, bake sales, or anytime you want a truly indulgent treat that will wow peanut butter and chocolate lovers. They are rich, satisfying, and oh-so-good! This is a perfect cupcake recipe.

Nostalgic Appeal / Comfort Factor

Butterfinger candy bars hold a special place in the nostalgic candy landscape for many, loved for their unique texture and peanut butter taste. Brownies and cupcakes are quintessential comfort food desserts, associated with childhood, celebrations, and simple sweet pleasures. The combination of chocolate and peanut butter is, of course, a top-tier comfort flavor pairing.

This recipe mashes up all these comforting and nostalgic elements into one fantastic treat. The rich brownie, creamy peanut butter frosting, and crunchy candy topping hit all the right notes for a satisfying, fun, and indulgent experience.

It’s a playful yet decadent cupcake that’s sure to bring back happy memories while creating new ones. A perfect comfort food treat.

Homemade Focus

This recipe is a wonderful exercise in homemade baking, creating both the cupcake base and the frosting from scratch. We’re not starting with a cake mix here; instead, we’re making a rich brownie batter using melted butter and real baking chocolate for a deep flavor and fudgy texture.

The peanut butter frosting is also whipped up fresh using butter, peanut butter, powdered sugar, and cream for a perfectly smooth and fluffy result that far surpasses canned frostings. While the candy garnish is store-bought, the core components are lovingly homemade.

It celebrates the rich flavors and satisfying textures achieved through from-scratch baking, even when inspired by a candy bar. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is an intense and satisfying blend of deep chocolate and rich peanut butter, accented by the unique flaky, sweet, and slightly salty taste and texture of Butterfinger candy.

The brownie cupcake base should be moist, dense, and fudgy, providing a strong chocolate foundation. The peanut butter frosting should be creamy, fluffy, sweet but distinctly peanut buttery (the recipe author uses Reese’s brand PB, known for its specific sweetness). The Butterfinger candy garnish adds the crucial crunchy texture and signature flavor that defines the cupcake.

The overall experience should be a decadent explosion of chocolate, peanut butter, and Butterfinger candy, with contrasting textures of fudgy cake, creamy frosting, and crispy candy. A perfect balance between flavour and texture.

Ingredient Insights

For the Brownie Cupcake Batter:

• Salted Sweet Cream Butter & Chopped Semi-Sweet Chocolate Baking Bar: Melted together, these form the rich, fudgy base. Using a baking bar generally provides better chocolate flavor than chips here. Salted butter adds flavor depth.
• Granulated Sugar & Light Brown Sugar: Provide sweetness; brown sugar adds moisture and molasses notes for chewiness.
• Large Eggs (Room Temperature): Bind the batter, add richness, and contribute to structure.
• Pure Vanilla Extract: Enhances chocolate and overall flavor.
• All-Purpose Flour: Provides structure. Relatively small amount compared to fat/sugar leads to a fudgy texture. Spooned and leveled measurement recommended.
• Milk Chocolate Chips: Folded in for extra pockets of chocolate flavor and texture.

For the Peanut Butter Frosting:

• Creamy Peanut Butter (Reese’s Creamy specified): Provides the dominant flavor. Using a standard commercial brand like Reese’s (which is often slightly sweeter) ensures a smooth, stable frosting.
• Salted Sweet Cream Butter (Softened): Adds richness, structure, and balances sweetness. Must be properly softened.
• Pure Vanilla Extract: Complements the peanut butter.
• Powdered Sugar (Sifted): Provides sweetness and structure. Sifting prevents lumps.
• Heavy Cream: Adds moisture and helps whip the frosting to a light, fluffy consistency.

For Garnish:

• Crushed Butterfinger Candy: Provides the signature flavor and crunchy texture. Crush into small, irregular pieces.
• Halved Fun-Size Butterfinger Candies: Decorative topper.

Essential Equipment

• Standard Muffin Pan (12-cup): For baking the cupcakes.
• Cupcake Liners: For easy removal and presentation.
• Microwave-Safe Bowl (or Small Saucepan): For melting butter and chocolate.
• Mixing Bowls (Large, Medium): For batter and frosting.
• Whisk &/or Rubber Spatula: For mixing batter.
• Electric Mixer (Handheld or Stand Mixer with Paddle/Whisk): Essential for making smooth, fluffy peanut butter frosting.
• Measuring Cups & Spoons:
• Wire Cooling Rack: Crucial for cooling cupcakes completely before frosting.
• Piping Bag & Open Star Tip (Wilton 1M suggested): For decorative frosting application. A Ziploc bag with the corner snipped works too for simpler dollops.
• Optional: Rolling Pin & Ziploc Bag: For crushing Butterfinger candy.

Ingredients

(Based on 1x column, makes approx. 12-15 cupcakes)

Brownie Cupcake Batter:

• ▢ ½ cup (1 stick) salted sweet cream butter
• ▢ 2 tablespoons salted sweet cream butter (total 10 tbsp / 141g)
• ▢ 4 ounces chopped semi-sweet chocolate baking bar
• ▢ ½ cup granulated sugar
• ▢ ½ cup light brown sugar, tightly packed
• ▢ 2 large eggs, room temperature
• ▢ 2 teaspoons pure vanilla extract
• ▢ ½ cup + 2 tablespoons all-purpose flour (approx. 75g total), spooned and leveled
• ▢ 1¼ cups milk chocolate chips

Peanut Butter Frosting:

• ▢ 1 cup creamy peanut butter (Reese’s creamy suggested)
• ▢ ⅔ cup (10.5 tbsp / 150g) salted sweet cream butter, softened
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 cups powdered sugar, sifted
• ▢ 3 tablespoons heavy cream

Garnish:

• ▢ ½ cup crushed Butterfinger candy (from 3-4 full-size bars)
• ▢ 6 halved fun-size Butterfinger candies (or chopped pieces of full-size bars)

Step-by-Step Instructions

1. Prepare Oven and Liners:

• Preheat the oven to 350°F (175°C).
• Line a standard 12-cup muffin pan with cupcake liners. Set aside.

2. Make the Brownie Batter:

• Add the 10 tablespoons of salted butter and the chopped semi-sweet chocolate baking bar to a medium microwave-safe bowl.
• Heat in 30-second intervals, stirring well after each interval, until the butter and chocolate are completely melted and the mixture is smooth.
• Stir the granulated sugar and tightly packed light brown sugar into the melted chocolate mixture until combined.
• Stir in the room temperature eggs, one at a time, mixing well after each addition until fully incorporated.
• Stir in the 2 teaspoons of pure vanilla extract.
• Add the all-purpose flour (½ cup + 2 tbsp) to the bowl. Stir gently with a spatula or spoon just until the flour is combined. Be careful not to overmix the batter.
• Gently fold in the 1¼ cups of milk chocolate chips.

3. Fill Liners and Bake:

• Divide the thick brownie batter evenly among the lined muffin cups, filling each about two-thirds full.
• Place the muffin pan in the preheated oven. Bake for 22 to 25 minutes.
• The cupcakes are done when a toothpick inserted into the center comes out with a few moist crumbs attached (like a fudgy brownie), but not wet batter.
• Carefully remove the muffin pan from the oven and place it on a wire rack. Allow the cupcakes to cool completely in the pan before attempting to frost them.

4. Make the Peanut Butter Frosting:

• While the cupcakes cool, prepare the frosting. Ensure the ⅔ cup butter is properly softened.
• Using either a stand mixer fitted with the paddle attachment or a medium-sized mixing bowl and a handheld electric mixer, beat together the creamy peanut butter, softened butter, and 1 teaspoon pure vanilla extract on medium-high speed for 1 to 1½ minutes, until smooth and combined. Scrape down the bowl.
• Reduce the mixer speed to low. Gradually add the sifted powdered sugar, about ½ cup at a time, alternating with adding a tablespoon of the heavy cream (e.g., Sugar-Cream-Sugar-Sugar…). Mix on low until each addition is incorporated.
• Once all the powdered sugar and cream are added, increase the mixer speed to medium-high and whip for 2 minutes until the frosting is light, fluffy, and smooth.

5. Frost and Garnish the Cupcakes:

• Ensure cupcakes are completely cool.
• Fill a piping bag fitted with an open star tip (like Wilton 1M) or a gallon-size Ziploc bag with the corner snipped off with the peanut butter frosting.
• Hold the tip about ½ inch above the surface of a cooled cupcake. Use steady, even pressure to gently squeeze the frosting in a spiral pattern, starting from the outside edge and working inwards and upwards to create a classic swirl. Repeat for all cupcakes.
• Sprinkle the crushed Butterfinger candy generously over the frosted cupcakes.
• Gently press a halved fun-size Butterfinger candy (or a larger chunk) decoratively into the top of the frosting on each cupcake.

6. Serve:

• Serve the Butterfinger Brownie Cupcakes immediately or store them in an airtight container. Enjoy the decadent combination!

Troubleshooting

• Cupcakes Dry: Overbaked. Brownie cupcakes rely on being slightly underbaked for fudginess. Check with toothpick carefully – moist crumbs are good, dry is overdone. Ensure accurate ingredient measures.
• Cupcakes Sunken: Oven temp too high causing rapid rise then fall, or opened oven door too early.
• Frosting Too Stiff: Not enough heavy cream, or butter too cold. Beat in more cream, 1 teaspoon at a time. Ensure butter is properly softened.
• Frosting Too Soft/Runny: Butter too warm/melty, or too much cream added. Try chilling the frosting bowl for 15-20 minutes, then re-whipping. If still too soft, beat in more sifted powdered sugar gradually.
• Frosting Greasy: Butter too warm, or possibly overbeaten. Use properly softened butter. If greasy after whipping, chilling and re-whipping sometimes helps. Using standard processed peanut butter helps stability.
• Candy Garnish Melting/Getting Soggy: Frosting too warm when garnished, or cupcakes stored in a very humid environment. Ensure cupcakes/frosting are cool before adding candy. Store in a cool, dry place if possible (though fridge is usually needed for frosting longevity).

Tips and Variations

• Cool Cupcakes Completely: Essential before frosting, otherwise the frosting will melt right off the warm brownie base.
• Don’t Overmix Brownie Batter: Mix just until the flour disappears for the fudgiest texture.
• Peanut Butter Choice: Standard commercial creamy peanut butter (like Reese’s, Jif, Skippy) is recommended for the smoothest, most stable frosting.
• Sift Powdered Sugar: Prevents lumpy frosting.
• Candy Crush: Place Butterfinger bars in a Ziploc bag and gently crush with a rolling pin or mallet for easy crushing. Don’t pulverize – leave some texture!
• Different Chocolate: Use dark chocolate baking bar or milk chocolate chips in the brownie batter if preferred.
• Add Nuts: Fold chopped peanuts into the brownie batter or sprinkle on top of the frosting along with the Butterfingers.
• Frosting Variation: Add 1/4 cup sifted cocoa powder for a chocolate peanut butter frosting.

Serving and Pairing Suggestions

• Serve at Room Temperature: For the best frosting texture and brownie chewiness (if refrigerated, let sit out briefly).
• Dessert Treat: Perfect indulgent dessert for parties, birthdays, or bake sales.
• With Milk: The absolute classic pairing for anything chocolate peanut butter!
• With Coffee: Balances the richness and sweetness.

Nutritional Information

(Note: Estimated, per cupcake. Very indulgent treat, variable based on brownie mix ingredients if adapted, candy size.)

• Calories: 450-600+
• Fat: 25-40g+
• Saturated Fat: 12-20g+
• Cholesterol: 60-90mg+
• Sodium: 150-250mg+
• Total Carbohydrates: 50-70g+
• Dietary Fiber: 2-4g+
• Sugars: 35-50g+ (Very sweet)
• Protein: 6-9g+

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Recipe Summary and Q&A

Summary: These Butterfinger Brownie Cupcakes feature a rich, fudgy brownie base made with melted chocolate and butter, baked in cupcake liners. Once cooled, they are topped with a creamy homemade peanut butter frosting and garnished generously with crushed Butterfinger candy bars and halved fun-size pieces.

Q&A:

• Q: Can I use a different candy bar instead of Butterfinger?
  • A: Absolutely! Reese’s Cups (chopped), Snickers (chopped), Heath bars (crushed), or even M&M’s would be delicious variations, though they wouldn’t technically be “Butterfinger” cupcakes anymore!
• Q: Can I make homemade brownie batter instead of using melted chocolate/butter method?
  • A: Yes, you could use your favorite fudgy brownie recipe scaled for about 12-15 cupcakes and bake according to that recipe’s instructions before cooling and frosting.
• Q: Why use melted butter AND melted chocolate in the brownie batter?
  • A: This combination typically yields a very rich, dense, and fudgy brownie texture, more intense than using cocoa powder alone.
• Q: How should I store these cupcakes?
  • A: Store frosted cupcakes in an airtight container. Due to the butter/peanut butter frosting, they are fine at cool room temperature for a day or two, but for longer storage (up to 4-5 days), refrigeration is recommended. Let chilled cupcakes sit at room temperature for 15-20 minutes before serving for best frosting texture.