Chocolate Butterfinger Cupcakes

Teresa Ambra

These amazing cupcakes are filled with chocolate and Butterfinger Baking Bits for an incredibly scrumptious Halloween or Christmas treat.

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Prep Time 25

Cook Time 20

Total Time 45

Course Cakes and Cheesecakes

Cuisine American

Servings

Calories 409 kcal

Ingredients

16.5 oz. Duncan Hines Swiss Chocolate cake mix
1 cup half-and-half
1/2 cup canola oil
3 large eggs
2 10-oz. pkgs. butterfinger baking bits
1 can ready-to-spread Betty Crocker Hershey’s Dark Chocolate Frosting
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-label]

Nutrition

Calories: 409kcalCarbohydrates: 59gProtein: 5gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 2gCholesterol: 40mgSodium: 307mgPotassium: 105mgFiber: 1gSugar: 42gVitamin A: 100IUCalcium: 30mgIron: 1.4mg

Keyword Butterfingers, chocolate, chocolate dessert, cupcakes, dessert

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