Butterfinger Cupcake Food

BUTTERFINGER® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
• Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
• Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.

BUTTERFINGER ANGEL FOOD DESSERT RECIPE - (3.9/5)

Steps:

• Bake cake in a tube pan according to package directions and cool completely. Split in half. Half will be used for each layer. Mix softened butter with powdered sugar. Blend in yolks. Add whipped topping. Tear one half of angel food cake into bite sized pieces and layer in the bottom of a 9x13 cake pan. Spread half the powdered sugar mixture over the cake pieces. Top with half or slightly less than half of the chopped Butterfingers (I like more candy for the top layer to look extra yummy). Repeat with cake pieces, then remaining frosting, then candy bits. Chill thoroughly before serving. Store in refrigerator.

BUTTERFINGER CAKE

Steps:

• Prepare the cake as directed on the back of the box, using ingredients called for (not on above list) in 9X13 inch baking dish.
• While cake is baking, stir together sweetened condensed milk and caramel sauce; set aside.
• Immediately after taking the cake out of the oven, poke holes in the hot cake, 1 inch apart and 1 inch deep. Pour condensed milk/caramel mixture evenly over the cake. Allow the cake to cool completely.
• Spread whipped topping over cake, then sprinkle top with crushed Butterfinger. Refrigerate until serving.

WEIGHT WATCHER'S BUTTERFINGER DESSERT

Steps:

• Spray a 9 x 13″ pan with cooking spray.
• Tear angel food cake into bite size pieces.
• Prepare pudding with 1-1/2 cups of skim milk and mix with 2 containers of Cool Whip Free.
• Crush candy bars.
• Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. Repeat layer.
• Serving size: 3/4 cup.

EASY BUTTERFINGER® CAKE

Steps:

• Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
• Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.

BUTTERFINGER CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees and line pans with cupcakes liners.
• 2. Sift cake mix into a small bowl and set aside.
• 3. In a large bowl, combine eggs, oil, milk, sour cream and vanilla extract.
• 4. Stir in cake mix until smooth.
• 5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
• 6. Frosting: Start by prepping your Butterfingers. Unwrap them and zap them in the microwave for about 10-15 seconds. Then use a knife to scrape off the chocolate layer. Take the orange insides and crush them using a food processor or placing them in a plastic bag and rolling over them with a rolling pin. Put them through a sifter so that you only use the smallest "powder" that goes through.(It's okay if not all of the butterfingers pieces go through, you can save them and use them as sprinkles at the end.)
• 7. Place the Butterfinger "powder" aside and continue with your frosting. Beat butter and peanut butter in a stand mixer. Add vanilla and slowly add powdered sugar until you reach your desired consistency. Add your Butterfinger "powder." If it becomes too thick, add 1 Tbsp milk.
• 8. Pipe onto cooled cupcakes and top with pieces of Butterfinges.

BUTTERFINGER CAKE

Steps:

• Bake cake according to directions on the box. Remove from oven and immediately poke holes in the top of the cake with a drinking straw or chopstick to make holes for the caramel topping to sink into.
• Prepare the caramel topping by mixing the caramel and sweetened condensed milk in a small bowl until well combined. Drizzle over the warm cake so it seeps down into the holes.
• Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
• In a large mixing bowl, combine thawed whipped topping and softened cream cheese with an electric mixer on low speed until smooth and creamy. Spread mixture over top of the candy. Sprinkle remaining candy pieces on top.
• Place, uncovered, in the freezer for about an hour; then place in the refrigerator until ready to serve. Refrigerate leftovers.

CHOCOLATE CUPCAKES {BUTTERFINGER FROSTING}

Steps:

• Bake and cool 24 chocolate cupcakes. Transfer cupcakes to a wire rack to cool completely before adding the filling and frosting.
• To make the ganache filling, add finely chopped chocolate to a medium bowl. Set aside.
• In a small saucepan, add heavy whipping cream and heat on low until it begins to simmer (not boil). Remove from heat and pour over chopped chocolate. Let sit for several minutes, then stir smooth with a whisk until ganach forms. Cool for about 15 minjutes before spooning into the cupcakes.
• Use a cupcake corer, or sharp paring knife to core out the center on top of each cupcake. Dishare the cored out pieces (or save them to add to our chocolate cake shake).
• Spoon ganache into the cored cupcake.
• For the frosting, beat butter in an electric mixer for two minutes. Add peanut butter, powdered sugar and milk. Beat an additional 4 minutes until smooth, light, and fluffy.
• Using a large cookie scoop, scoop about 3 Tablespoons of frosting onto each of the filled cupcakes. Add crushed butterfingers to a small bowl.
• Gently turn the cupcake upside down into the bowl of crushed butterfinger candies, lightly pressing onto the frosting.
• Store for up to 3 days at room temperature.

HOMEMADE BUTTERFINGERS

Steps:

• Grease an 8x8 pan with shortening. Line with two pieces of parchment, one in each direction, greasing in between. Place peanuts in a food processor and pulse until ground into fine pieces. Heat peanut butter in the microwave for 20 seconds on 50% power to warm. Stir.In another bowl, melt candy corn in 30- to 40-second increments on 50% power. Stir between each heating. Once melted, stir in peanut butter. Immediately turn out onto a sheet of parchment paper. Form into a rectangle a little larger than the pan. No need to be exact. Press the peanuts into the mixture. Fold into thirds, like a letter. Use a rolling pin to roll into a rectangle of about the same size as before. Press cornflakes on top, crushing them as you do. Fold into thirds in the same manner. Roll flat. Fold into thirds again. Once more, roll flat into a square about the size of the pan. Press into the pan, smoothing with your hands. Let the mixture set up about 15 minutes. Lift out of the pan and cut into pieces. Place on a wire rack and let cool completely. Once cool, melt chocolate wafers as directed on the package. Dip and place on a waxed paper-lined cookie sheet. Let chocolate set up before storing or packaging. Store at room temperature in an airtight container.

BUTTERFINGER CUPCAKES

Steps:

• Find the full recipe and instructions on The Cake Blog.

PAULA DEEN'S BUTTERFINGER CAKE

Steps:

• Preheat oven to 350°F.
• Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
• Prepare cake mix following package directions(adding water, oil and eggs).
• Add 1 chopped Butterfinger to batter, stirring well.
• Pour into prepared pan and bake as directed on package.
• Let cake cool for 5 minutes.
• Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
• Pour condensed milk and caramel topping evenly over cake.
• Sprinkle remaining 1 chopped Butterfinger over caramel.
• Cover and chill.
• Before serving, spread whipped topping evenly over cake.
• Garnish with chopped Butterfinger, if desired.
• Cut into squares to serve.

BUTTERFINGER CUPCAKE

Steps:

• 1. Preheat Oven 350'F Line cupcake pans with liners Put butterfinger miniatures in a sealable plastic bag and mash them. You can do the same for the snakerz and set aside.
• 2. In electric mixer mix the cake, eggs, water, softened butter and pudding mix on medium speed for about 2 minutes. Fold in crushed miniatures.
• 3. Using a ice cream scoop...fill lined cupcake pans 2/3 full. Bake for 18-22 minutes. DO NOT OVERBAKE!!! Let cupcakes cool for at least 30 minutes.
• 4. FROSTING: in electric mixer beat the butter until soft and creamy; add peanut butter and mix well. Dump in the crushed Butterfinger. Slowly mix in powdered. Once well blended at in tbs of milk until you get a desired consistency.
• 5. Once cupcakes are cooled spread a thin layer of chocolate frosting on each one and then pipe the peanut butter frosting on top.
• 6. Drizzle with chocolate hot fudge sauce.

BUTTERFINGER CUPCAKES

Steps:

• 1. Unwrap your candy bars. I was slightly disappointed every single bar I purchased was broken. Not that it matters...just saying!
• 2. Using a vegetable peelers, scrap the chocolate off the bars into a bowl, you will use the crumbles later on.
• 3. Finely crush the butterfingers., in a blender if possible, or placing them in a ziplock bag and rolling over with a rolling pin would work. Set aside.
• 4. In the bowl of an electric mixer, beat the butter until soft and creamy. Then add in peanut butter, mix until combined well.
• 5. Dump in the butterfingers crumbs. Mix until fully combined.
• 6. Slowly mix in powdered sugar. As you can see we've lost the bright orange color of the butterfingers. Since looks are a good portion of the brains way to taste...I added in some orange coloring to help it return to the look of butterfingers. Totally optional...
• 7. Once all is mixed well and desired color is achieved add in 1 TBS of milk until you have reached the desired consistency. I used 2 in my icing, as always I like mine to be a bit stiff to hold up to my pipping habits! :)
• 8. Instructions For Butterfinger Cupcakes..... Unwrap your candy bars.Using a vegetable peelers, scrap the chocolate off the bars into a bowl, set aside for topping.
• 9. Finely crush the Butterfinger insides in a blender, or placing them in a ziplock bag and rolling over with a rolling pin until finely crushed would work. Set aside.In the bowl of an electric mixer, beat the butter until soft and creamy. Then add in peanut butter, mix until combined well.
• 10. In the bowl of an electric mixer, beat the butter until soft and creamy. Then add in peanut butter, mix until combined well.
• 11. Dump in the crushed butterfingers crumbs. Mix until fully combined.
• 12. Slowly mix in powdered sugar.
• 13. If you would like to deepen the orange color, add in a few drops of orange food coloring until you reach a nice butter finer orange.
• 14. Once all is mixed well and desired color is achieved add in 1 TBS of milk until you have reached the desired consistency. (I used 2)
• 15. Top cupcakes with icing and sprinkle on chocolate shavings that were set aside. If desired cut up additional candy bars and place chunks on top.
• 16. TIP: When cutting the candy bars lay knife over the bar and cut firmly and quickly to keep the bars from crumbling.