These Butterfinger Cakes are made with peanut butter cakes, chocolate ganache and peanut butter frosting filled with crushed butter fingers! They are a butterfinger lover’s dream!
For the peanut butter cupcakes:
½ cup of sugar
¼ cup of brown sugar
¼ cup unsalted butter, room temperature
½ cup creamy peanut butter
¼ cup sour cream, room temperature
1 teaspoon vanilla extract
3 large egg whites, at room temperature
1 ¼ all-purpose flour cups
2 teaspoons baking powder
¼ teaspoon salt
6 tablespoons of milk, at room temperature
2 tablespoons water, at room temperature
½ cup crushed butterfingers
For the Chocolate Ganache:
5 ounces of semi-sweet chocolate chips
6 tablespoons of heavy whipped cream
For the peanut butter frosting:
½ cup of salted butter
½ cup of peanut butter
¼ cup butter (or substitute extra butter)
3 ½ cups of powdered sugar
3 – 4 tablespoons of water or milk
¾ cup crushed butterfingers
Make the peanut butter cupcakes:
Preheat the oven to 350°F and make a muffin tin with muffin liners.
In a large mixing bowl, combine sugar, brown sugar, butter and peanut butter. Using an electric mixer on medium, beat until light and fluffy, about 3-4 minutes. Do not skimp on the mixing time.
Add sour cream and vanilla extract and blend until well combined.
Add the egg whites in two batches, mixing until well combined after each. Scrape sides of the bowl as needed to ensure all ingredients are well incorporated.
In a separate bowl, whisk together flour, baking powder and salt. In a small, separate measuring cup, combine the milk and water.
Add half of the dry ingredients to the dough and mix until well combined. Add the milk mixture and mix until well blended. Add the rest of the dry ingredients and mix until well combined. Scrape sides of the bowl as needed to ensure all ingredients are well incorporated.
Add the crushed butterfingers.
Fill cupcake liners halfway through. Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs.
Remove cupcakes from oven and let cool for 2-3 minutes, then place on a cooling rack to finish cooling.
Make the Chocolate Ganache:
Add the chocolate chips to a medium bowl. Microwave the heavy whipped cream until it almost boils.
Pour the cream over the chocolate chips, cover the bowl with a clear wrapper for 3-4 minutes, then whip until smooth. Set aside to cool.
Make the peanut butter glaze:
While the chocolate ganache is cooling, make the glaze. Combine the butter, peanut butter and vegetable shortening with a mixer until smooth.
Add half the powdered sugar and blend until smooth and well blended.
Add 2-3 tablespoons of water or milk to the glaze and mix until well blended.
Add the rest of the powdered sugar and mix until smooth.
Add additional water or milk, as needed, to obtain the proper consistency, and then stir the crushed butter finger. Set aside.
Spread a layer of chocolate ganache on top of each muffin.
Put the icing on top of each muffin. I used a large round pastry tip.
Cover the muffins with more crushed butterfingers and a piece of butter finger, if desired.