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Butterfinger Cupcakes

First it was the Milky Way Cake, then the Snickers Cake.…and now it’s butterfinger cupcakes!!

Why? Because I love candy bars almost as much as I love cupcakes 😀 And who doesn’t love the classic combination of peanut butter and chocolate?!

image of chocolate butterfinger cupcakes

Chocolate Cupcake Base:

  • 3/4 cup hot coffee
  • 4 ounces dark chocolate, finely chopped
  • 1/3 cup Dutch-processed cocoa powder
  • 3/4 cup flour
  • 3/4 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/3 cup vegetable oil
  • 2 eggs, room temperature
  • 1 1/2 tsp white vinegar
  • 1 tsp vanilla extract

Chocolate Ganache Filling:

  • 1/2 cup bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream, room temperature
  • 1/4 tsp fine salt

Peanut Butter and Chocolate Buttercream:

  • 1 1/2 sticks unsalted butter, room temperature
  • 1/2 cup peanut butter
  • 1/4 cup cocoa powder
  • 1 tsp vanilla extract
  • 4 cups powdered sugar, sifted
  • 1/4 cup heavy cream, room temperature
  • 1/4 tsp fine salt

Yield: 12 cupcakes

Prep Time: 10 minutes

Bake Time: 18 minutes

Cool Time: 1 hour

Assembly Time: 30 minutes

Step 1: Make the Chocolate Cupcakes

Preheat oven to 350 degrees F. Line a standard-size cupcake pan with liners. Place the chocolate and cocoa powder in a medium bowl.

Pour the hot coffee over the mixture, and whisk together until smooth. Set the mixture in the fridge for 5 minutes to cool. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside. 

Whisk the oil, eggs, vinegar, and vanilla extract into the cooled chocolate-coffee mixture until smooth. Gradually add the flour mixture, and whisk until smooth. 

Divide the batter evenly between the muffin pan cups, filling them about 2/3 full. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes.

Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.

Step 2: Make the Chocolate Ganache

For the ganache, bring the cream to a boil. Pour it over the chopped chocolate, and let this sit for a minute. Add salt, and stir mixture for another minute, until fully incorporated.

Let this cool and thicken, as you prepare the frosting.

Step 3: Make the Peanut Butter Buttercream

While the cupcakes cool, whip together the peanut butter and chocolate buttercream. 

Cream the butter and peanut butter, until fluffy (about 2 minutes). Slowly add in the powdered sugar, and continue mixing until well blended. Add in the salt, vanilla, and half of the heavy cream.

Reserve 1/2 of the frosting in a separate bowl, and add unsweetened cocoa.

Blend on low-speed, and add additional cream until you reach the desired consistency.

Beat at high-speed until frosting is smooth and fluffy, about 3 minutes.

Step 4: Fill and Frost these Butterfinger Cupcakes

Cut the center out of each cupcake, and fill with the cooled ganache. I wanted to pipe both frostings together, and followed the same technique I used to make my rainbow cupcakes.

Stripe both frostings onto a piece of saran wrap, and roll up tightly.

Twist the ends of the frosting pack. Feed this into a piping bag fitted with a round piping tip (like a Wilton 1A), and pull one of the ends through the frosting tip.

Cut off the end of the plastic wrap and pipe swirls onto each cupcake.Sprinkle with crushed butterfingers, and top with a broken piece of butterfinger. BAM!

If these butterfinger cupcakes don’t satisfy your chocolate/peanut butter cravings, I don’t know what will 😀

Other Recipes You Might Like:


Tuesday 7th of May 2019

Hey! I want to make like super chocolatey cupcakes. Which recipe of yours would you recommend?


Wednesday 8th of May 2019

I am obsessed with my moist chocolate cupcake recipe!! They are to die for :) Here's the link:


Saturday 3rd of May 2014

Oh my, how delicious! I'm afraid I'd eat the whole batch ;)


Saturday 3rd of May 2014

Haha they are pretty dangerous! I won't lie :D