Butterfinger Cupcakes

 An elegant dessert for entertaining made with leftover Halloween candy?  Yes, please!  

Butterfinger Cupcakes with Milk Chocolate Buttercream ~ Pearls + Girls

Even though I’m a die hard dark chocolate addict, my favorite candy bar is a Butterfinger.  Weird, right?  I didn’t really adopt my love for dark chocolate until I was a teenager, but my Butterfinger obsession goes waaaaaay back.  We didn’t have a lot of candy around the house when I was a kid, so when Halloween came around it was pretty exciting to dump out our buckets and feast our eyes on the gigantic pile of candy.  I always paced myself though, trying to make the most of my beloved candy stash.  Sometimes I even made it last through Easter!!!  Of course by then all that was left were the Twizzlers and Tootsie Rolls, not a Butterfinger in sight! 😉

This year I stole all the Butterfingers from my kid’s candy buckets to make some pretty spectacular cupcakes.  Hey, they still got to eat the candy, so it was a totally justified swipe!  Besides, this way Mom and Dad got to enjoy them, too.  Who knew candy could be transformed into such an elegant dessert?!?!  I purchased the decorative cupcake liners at Home Goods (my favorite one stop shop for food styling accessories) and the paper rosebuds from the dollar bin at Michaels.  Enjoy! 🙂


Butterfinger Cupcakes with Milk Chocolate Buttercream

Yield: 2 dozen cupcakes


  • 18 TBSP (2 1/4 sticks) unsalted butter, softened
  • 3 cups sugar
  • 6 extra-large eggs, at room temperature
  • 1 cup sour cream, at room temperature
  • 1 1/2 tsp pure vanilla extract
  • 3 cups all-purpose flour
  • 1/3 cup cornstarch
  • 1 tsp salt
  • 1 tsp baking soda
  • 6 fun size Butterfinger candy bars OR 2 Butterfinger candy bars, chopped
  • Milk Chocolate Buttercream
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • 2 TBSP milk
  • 1/3 cup milk chocolate chips, melted


    Butterfinger Cupcakes
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line two cupcake trays with baking cups.
  3. Tip: Want to ensure your cupcakes don't stick to the liner? You don't have to buy high end liners, just give the inexpensive grocery store liners a quick squirt of non-stick cooking spray!
  4. In a large bowl, whisk together flour, cornstarch, salt and baking soda. Set aside.
  5. Using a stand mixer fitted with a paddle attachment, beat butter on medium speed for 2 minutes.
  6. Add the sugar slowly with the mixer on low speed.
  7. Once the sugar is incorporated, increase to high speed and cream until light and fluffy, about 5 minutes.
  8. On low speed add the eggs, 2 at a time, on low speed until just combined.
  9. Scrape down bowl with a spatula.
  10. Add the sour cream and vanilla. Mix on low speed until just combined.
  11. Scrape down bowl with a spatula.
  12. On low speed add the flour mixture until just combined.
  13. Fold in chopped Butterfingers with a spatula.
  14. Fill the baking cups about 3/4 of the full.
  15. Bake for 25 - 30 minutes or until a toothpick inserted in the center comes out clean.
  16. Milk Chocolate Buttercream
  17. Using a stand mixer fitted with a whisk attachment, beat butter for one minute on medium speed. You could also use a hand mixer with double beaters.
  18. Add 2 cups of powdered sugar, along with the vanilla and milk, and beat on low speed until incorporated.
  19. Add the last cup of powdered sugar, incorporate on low speed.
  20. Add the melted chocolate. Increase to medium speed and beat for two minutes.
  21. Scrape down bowl with a spatula, then beat on high speed for an additional minute. Frosting should be light and fluffy.
  22. For a thicker consistency, add more powdered sugar. For a thinner consistency, add more milk. I suggest you do this VERY gradually, a few tablespoons of powdered sugar and one teaspon of milk at a time.