Butterfinger Cupcakes

Nobody better lay a finger on these crispety, crunchety peanut-buttery cupcakes!


  • 50g cocoa powder
  • 175g all-purpose flour
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
  • 225g caster sugar
  • 175g unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 175ml milk
  • 5 chopped Butterfinger candy bars
  • Frosting
  • 1 batch vanilla buttercream frosting
  • 2 drops orange food gel
  • 2 tbsp smooth or crunchy peanut butter
  • 1 crushed Butterfinger candy bar


  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well! (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.
  3. Next, add milk and eggs in a jug and whisk until well combined.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add the chopped Butterfinger candy bars, and mix for another 20 seconds.
  5. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  6. To prepare the buttercream, add peanut butter and orange food gel and mix until well combined.
  7. Fit the end of a piping bag with a Wilton 6B piping tip and frost in a swirl. Finish off with a sprinkle of chopped Butterfinger candy bars