Butterfinger Cupcakes

Butterfinger Cupcakes

Ingredients:
24-milk chocolate cupcakes (baked & cooled)
6- Full size butterfinger candy bars + more to cut up for top if desired.
1- stick of butter (softened)
1/2- cup of peanut butter
1& 1/2- cups powdered sugar
2-4 tablespoons of milk

orange food coloring

Instructions:

1.Unwrap 6 candy bars and using a vegetable peeler, scrape the chocolate off the bars into a bowl. You will use the chocolate later to top off the cupcakes.

2. Crush the butterfingers using a food processor, or place them in a ziplock bag and crush them with a rolling pin until finely crushed. Set aside.

3. Put the butter in a large bowl and beat until soft & creamy, add peanut butter, mix until well combined. 

4. Add crushed butterfinger crumbs to creamed mixture and mixed until combined.

5. Slowly add powdered sugar and 1-tablespoon of milk and mix well. 

6. For a preferred darker orange color, add a few drops of orange food coloring to reach the desired color.

7. Once all is mixed well and desired color is achieved add more milk 1-tablespoon at a time until desired consistency for frosting is achieved.

8. I decided to cut a small round hole in the top of each baked cupcake (the size of a nickle) and add a little frosting to the inside. Replace the top piece of cake that was removed.

9.Top cupcakes with frosting and sprinkle reserved chocolate shavings on top, you may also add a piece of the butterfinger bar to the top.

Scraped Candy Bars

Holes cut in center of cupcakes

~Enjoy~