Butterfinger Donuts! Let that sink in. These are some of the most incredibly outlandish donuts ever. And so drool worthy you’ll pass out from eating one! Well, maybe not “pass out” but they will certainly make you swoon with delight. These donuts use one of my favorite donut batters but with a power-punch of Butterfingers included. Then they’re iced with a luscious chocolate icing and finely crushed Butterfingers are sprinkled on top before the icing dries. Oh my. Heavenly indeed.
I love baking and eating donuts! I would probably eat donuts for every meal of the day if I could get away with it. Alas, unless I wanted to weigh 500 pounds it is not to be. Still, I enjoy bringing them to functions where others can indulge. I brought Butterfinger Donuts to our church services on Christmas Eve. Our church hosted three services that day: 9 am, 11 am and 1 pm. We chose to be ushers and work with our Hostess Committee for all three services that day.
Butterfinger Donuts were a huge hit. Someone cut them in half so more people could have a bite. One guy told me he tried a “half,” but then found himself going back for the other “half” a little bit later. Yes, they are THAT outrageously good. If you’re a sucker for Butterfingers Candy Bars, with all that peanut butter and chocolate deliciousness, then these donuts are for you!
Butterfinger Donuts are particularly wonderful to make for company or holiday breakfasts too. Let your whole family enjoy one or two!
Butterfinger Donuts are rich, decadent and divine!
I double-glaze the donuts in chocolate icing before adding the finely chopped Butterfingers on top.
Every bite is breathtaking!
Chocolate, chocolate, chocolate and Butterfingers. Oh my!
Here’s what I did.
I used these ingredients for the donuts.
Pour unbleached all-purpose flour into a mixing bowl. Bleached flour toughens baked goods. Add granulated sugar, baking powder, baking soda and salt.
Whisk ingredients to combine; set aside.
In a separate mixing bowl, combine eggs, sour cream and half-and-half.
Add melted butter.
Whisk ingredients to combine.
Add vanilla extract.
Whisk ingredients again to combine.
Pour wet ingredients into dry ingredient mixture.
Chop Butterfingers on a cutting board, very fine.
Measure out what’s needed for the recipe.
Add one cup of finely chopped Butterfingers to dry and wet ingredient mixtures.
Stir to combine but don’t overmix the batter.
Spoon the donut batter into a Glad-Lock bag (without the “stand and fill” bottom).
Seal bag and cut off a corner.
Spray donut cavities with cooking spray. Pipe donut batter into prepared tins.
Bake at 425 degrees for 10 minutes. A toothpick inserted in center should come out clean.
I used these ingredients for the icing.
Place powdered sugar and cocoa in a mixing bowl. Add vanilla extract.
Add half-and-half.
Whisk ingredients to combine.
After donuts have cooled in donut pan for two minutes, remove gently with knife.
Set up your work area with wire cooling racks, donuts, chocolate icing and crushed Butterfingers.
Remove a donut from the donut pan.
Glaze once with icing.
Place each donut on cooling racks after glazing the first time.
The icing should air dry in a few minutes.
Glaze the donuts again (one at a time) and sprinkle crushed Butterfingers on top before moving to the next donut.
It will take approximately 5-10 minutes before the second glazing of icing and Butterfingers dries enough to no longer be gooey.
Serve for your favorite weekend, company or holiday breakfast!
Butterfingers make these donuts so very scrumptious.
Seriously, you will swoon over every bite of these mouthwatering donuts.
Butterfinger Donuts will be the hit of every holiday breakfast.
Here’s the recipe.
BUTTERFINGER DONUTS
(My own concoction)
Butterfinger Donuts
Teresa Ambra
Butterfinger Donuts are simply outlandishly good. They are so rich, decadent and divine that every bite will have you swooning! These baked donuts are filled with chopped Butterfinger Candy Bars. Then they're double-glazed with chocolate icing before sprinkling more chopped Butterfingers over top of the icing. So irresistible, these donuts are perfect for a weekend, company or holiday breakfast. Butterfinger Donuts will be the rage of any breakfast buffet where they are on the menu.
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1cupButterfingersfinely chopped (measure after chopping)
CHOCOLATE ICING:
4cupspowdered sugar
1/2cupcocoa powder
2tsp.pure vanilla extract
1/2cuphalf-and-half
3/4cupButterfingersfinely chopped for topping (measure after topping)
Instructions
DONUTS:
Preheat oven to 425°.
Spray a 20-cavity donut pan with cooking spray; set aside.
In a large mixing bowl, whisk flour, baking powder, baking soda, salt and granulated sugar; set aside.
In a medium sized mixing bowl, whisk the half-and-half, sour cream and eggs until smooth.
Whisk in melted butter and 2 teaspoons vanilla extract.
Pour the butter mixture into the flour mixture.
Add one cup chopped Butterfingers.
Stir just until combined; do not overmix.
Batter will be very thick.
Spoon batter into a large glad-lock bag (without the “stand and fill” bottom).
Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
Fill each cup 3∕4 full.
Bake for 10 minutes at 425° or until the edges are lightly browned (a toothpick inserted in center will come out clean).
Remove from oven and cool approximately 2 minutes on a cooling rack.
Remove donuts from the pan and dip in chocolate glaze.
Place donuts on rack for about 2 minutes before dipping in chocolate glaze again.
Immediately sprinkle donuts with chopped Butterfingers before glazing the next donut.
Set out on wire racks until icing sets, approximately 10 minutes.
Serve.
CHOCOLATE ICING:
In a medium sized mixing bowl, whisk half-and-half, powdered sugar, cocoa and vanilla extract until smooth.
Dip the top of each donut into the bowl of glaze.
Set on cookie rack.
Wait about 2-3 minutes and glaze again.
Sprinkle immediately with finely chopped Butterfingers after glazing the second time.
Let glaze set for 5-10 minutes before serving.
Notes
NOTE: The regular sized donuts took 10 minutes to bake. The whoppers (where I filled the cavities to the top) took 12 minutes to bake. So allow extra baking time if you pipe a lot of dough into the donut cavity so that it reaches the top.NOTE:This is the process for glazing the donuts for the last time: glaze donut and set on wire rack. Immediately sprinkle generously with finely chopped Butterfingers before glazing the next donut. Otherwise, if you glaze all the donuts before adding the finely chopped Butterfingers, the icing will dry too much for the Butterfingers to adhere.NOTE: I purchased the 20-tin donut pans at JoAnn’s Fabric and Crafts.NOTE: You will NOT need quite this much icing. But it is easier to work with more than trying to scrape the bottom of the bowl to ice the donuts and then the donuts fall apart while glazing!
These donuts use one of my favorite donut batters but with a power-punch of Butterfingers included. Then they’re iced with a luscious chocolate icing and finely crushed Butterfingers are sprinkled on top before the icing dries. Oh my. Heavenly indeed.
Still, I enjoy bringing them to functions where others can indulge. I brought Butterfinger Donuts to our church services on Christmas Eve. Our church hosted three services that day: 9 am, 11 am and 1 pm. We chose to be ushers and work with our Hostess Committee for all three services that day.
