A dark chocolate cupcake is transformed into an extraordinary dessert with the addition of a dark chocolate ganache and a homemade peanut butter-finger buttercream. A chopped Butterfinger candy ties the whole cupcake together!
Guys guys guys! My friend/mentee/soul sista Brittany is DONE* with the CPA!
*Hopefully – can’t wait till scores come out!
Britt has been working her butt off studying for Reg, even skipping UVA homecoming last weekend, and so I couldn’t help but bake her something delicious for the big day. Eager to get started, I asked her what she wanted early this week.
B – Nothing, really! You’re too kind, you don’t have to!
J – LET ME BAKE FOR YOU.
B – Haha, fine! Whatever you want to make!
J – TELL ME WHAT TO MAKE YOU!!
B – Well, I do love chocolate and peanut butter…
J – DONE.
NEVER tell me not to bake for you, guys. I sprout fangs and, like, grow ear hair and stuff, until you finally give me permission.
After racking my brain for peanut butter chocolate ideas, I remembered that I had picked up some Butterfingers on sale a few weeks ago. Thus, these cupcakes were born!
To make these cupcakes, you will need:
– 1 batch chocolate cake (I used a boxed mix because I was pressed for time, but my classic chocolate cake recipe would also be incredible!)
– Butterfingers, chopped, for topping
Dark Chocolate Ganache
– 5 oz dark chocolate chips
– 3/8 cup heavy cream
– 3/4 cup (1.5 sticks) unsalted butter
– 1/2 cup creamy peanut butter
– 1/8 cup heavy cream
– 3-4 cups powdered sugar
– 12 fun-sized Butterfinger candies, ground finely
Now, these cupcakes are SUPER simple. Deceptively so. They start with a simple chocolate cupcake base, although you could definitely sub in a vanilla or peanut butter cupcake depending on your preference! I used a Betty Crocker dark chocolate fudge cake mix, added the eggs, water, and oil called for on the package, and baked the cupcakes for 17 minutes until a toothpick inserted in the center came out dry. Set these aside to cool.
To make the dark chocolate ganache, measure out 5 ounces of dark chocolate chips. Then, microwave the heavy cream for a minute, until it is on the verge of boiling. Pour the hot cream into the chocolate, cover the bowl with plastic wrap, and let this sit for 4 minutes. Once time is up, stir the mixture together to create a silky smooth ganache!
Finally, it’s time to pull together the Peanut Butter-Butterfinger frosting. In a food processor, whiz 12 fun-size Butterfinger candies until you are left with a fine powder, just like above.
In a large bowl, combine your softened butter and peanut butter using a hand mixer. Add in the powdered sugar one cup at a time, then add the powdered Butterfinger candies. Add heavy cream, salt, and additional powdered sugar to taste. Once your frosting is ready, go ahead and scoop it into a piping bag with a large hole cut in the corner. I used a ziploc sandwich bag, because I’m ratchet and poor. It’s fine.
Using a spoon, scoop a small portion of dark chocolate ganache onto each cupcake, and spread it evenly to obtain full coverage.
Pipe a simple swirl of Butterfinger frosting onto each cupcake, and garnish with a chopped piece of Butterfinger. TRY not to eat too much of the frosting straight, unless you want a belly ache. Personal experience, guys.
Voila! These cupcakes are yours now. I brought them to a celebration dinner with Brittany’s mom, where we enjoyed them after platters of enchiladas and nachos. God bless that extra dessert stomach.
Side note: Then a toddler sitting at the booth next to us STEPPED ON THEM. Through the plastic wrap, but still, RUDE. It’s ok, though – Brittany ensured me that they are still delicious, even when a bit smushed 🙂