Chocolate Butterfinger Cupcakes
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.
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
© Can’t Stay Out of the Kitchen
[nutrition-label]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
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