Chocolate Butterfinger Cupcakes

Teresa Ambra

Chocolate Butterfinger Cupcakes will rock your world! These amazing cupcakes are filled with chocolate and Butterfinger Baking Bits for an incredibly scrumptious Halloween or Christmas treat. If you enjoy Butterfingers, you'll love this satisfying, chocolaty cupcake dessert.

5 from 1 vote

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Prep Time 25

Cook Time 20

Total Time 45

Course Cakes and Cheesecakes, Dessert

Cuisine American

Servings

Calories 307 kcal

Equipment

2 24-tin regular muffin pans
1 large mixing bowl
1 electric mixer
1 wooden spoon
measuring cups
measuring spoons
1 sharp knife to chop Butterfinger bars
18 muffin liners

Ingredients

16.5 oz. Swiss Chocolate cake mix
1 cup half-and-half
1/2 cup canola oil or use coconut or avocado oil
3 large eggs
2 10-oz. pkgs. butterfinger baking bits
1 can ready-to-spread Betty Crocker Hershey’s Dark Chocolate Frosting
26 Brachs Pumpkin candies if desired

Instructions

Preheat oven to 350°.
Combine cake mix, half-and-half, oil and eggs in a large mixing bowl with an electric mixer until smooth.
Stir in 1 package Butterfinger Baking Bits.
Line approximately 18 muffin tins with paper liners.
Pour batter into muffin liners until a little more than ¾ full.
Bake at 350° for approximately 20-25 minutes or until a toothpick inserted in center comes out clean.
Cool about 10 minutes in pans before removing cupcakes to a baking rack.
Cool completely.
Frost with chocolate frosting.
Sprinkle about a tablespoon of Butterfinger Baking Bits on top of each cupcake.
Place a pumpkin candy in the center of each cupcake, if desired.

Notes

Nutrition

Calories: 307kcalCarbohydrates: 38gProtein: 3gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 36mgSodium: 288mgPotassium: 165mgFiber: 1gSugar: 28gVitamin A: 94IUVitamin C: 0.1mgCalcium: 60mgIron: 2mg

Keyword Butterfingers, chocolate, chocolate dessert, cupcakes, dessert

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