OMG. Don't be the least bit embarrassed if you wind up drooling all over yourself after seeing this amazing Butterfinger Cupcakes recipe from Make Bake Celebrate -- because it's 100 percent impossible to resist!
Butterfingers are so crunchy and delish and have been one of our favorite candy bars ever since we were kids -- but a cupcake inspired by them? That's just pure genius, if you ask me.
My 7-year-old developed a love for Butterfingers after Halloween last year, so I know he's going to absolutely flip when I present him with these cupcakes with one of his favorite treats on top.
Of course, that's assuming I don't eat them all before he has a chance to dig in.
On that note, I think I'll plan on making a double batch.
18 milk chocolate cupcakes -- baked
6 full-size Butterfingers (plus some to cut up on top if you would like)
1 stick butter (set out to soften)
1/2 cup peanut butter
1 cup powdered sugar
Orange gel food coloring (optional)
2-4 tablespoons milk
Unwrap your candy bars. Using a vegetable peeler, scrape the chocolate off the bars into a bowl; set aside for topping.
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 and mix until combined well.
Dump in the crushed butterfingers crumbs. Mix until fully combined. Slowly mix in powdered sugar.
If you would like to deepen the orange color, add in a few drops of orange food coloring until you reach a nice Butterfinger orange.
Once all is mixed well and desired color is achieved, add in 1 tablespoon of milk until you have reached the desired consistency.
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.
TIP: When cutting the candy bars, lay knife over the bar and cut firmly and quickly to keep the bars from crumbling.
Image via Make Bake Celebrate