Tuesday, November 8, 2011

Butterfinger, baby! (cupcakes, that is...)

This week is parent/teacher conference week. At my school, we have conferences on Monday and Wednesday night until 7pm. Which makes for a long day. (Kudos to anyone who works 12 hour shifts regularly; I couldn't do it.)

As a high school teacher, it can be difficult to get parents to come in for conferences. Something about those magical teenage years.... hmmmm. Some teachers will give out extra credit to kids whose parents come in for conferences, but I don't roll that way. At least in that exact manner.

Instead of bribing parents to come in with extra credit points, I bribe them with cupcakes. My students know my love for baking, so I told them all that if they showed up for conferences with their mom or dad, they would get a treat. (Along with mom or dad.)

For last night's conferences, I made a new flavor - Butterfinger. I had picked up some fun-size Butterfinger bars on super-clearance after Halloween and was determined to create something with them.

I started with a rich chocolatey cupcake, and stuffed a large chunk of Butterfinger bar inside it. I topped it with a sweet peanut butter cream cheese frosting, and rimmed the edges with Butterfinger crumbs. Yum!

Butterfinger Cupcakes

  • For the cupcakes
    • 1 18.25-oz. chocolate cake mix
    • 1 3.9-oz. chocolate instant pudding mix
    • 1 cup sour cream
    • 1 cup vegetable oil
    • ½ cup hot water
    • 4 eggs
    • 12 fun-size Butterfinger bars
  • For the frosting
    • 8-oz. package cream cheese, softened
    • ¼ cup butter, softened
    • ½ cup creamy peanut butter
    • 4 cups powdered sugar
    • 2-3 tablespoons heavy whipping cream
    • additional Butterfinger bars, chopped (for garnish)


For cupcakes, preheat oven to 350*F. Line cupcake tins with paper liners. In large mixing bowl, combine cake mix, pudding mix, sour cream, oil, water, and eggs. Beat on low speed 30 seconds until combined. Increase speed to medium and beat 2 minutes more.

Scoop cupcake batter into prepared tins. You should get between 22-24 cupcakes. Chop each of the 12 fun-size Butterfingers into two pieces, and place one piece on the top of each tin of cupcake batter.

Bake in 350*F oven 18-20 minutes, or until cupcakes spring back when lightly touched. Let cool about 5 minutes in pan; remove to wire racks to finish cooling.

Meanwhile, to prepare frosting, beat together cream cheese, butter, and peanut butter until smooth. Gradually add powdered sugar and whipping cream, adding more or less depending on the desired consistency. Beat about 2 minutes on high until light and fluffy.

Spread peanut butter cream cheese frosting on tops of cooled cupcakes. Garnish with finely chopped Butterfingers. Store in refrigerator.

Source: Cake from allrecipes.com, Frosting adapted from Annie's Eats


Have Your Way said...

looks YUMMY!!!

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