Grab your butterfinger crunch in a cupcake crumb with a little caramel frosting dipped in some chocolate and rimmed with butterfinger bits. Its decadence meets gluttony-but should a cupcake be anything else but that?
This is a wonderful cupcake to treat yourselves for all of that decorating, undecorating, and REdecorating! Any left over Halloween candy? Make it to good use and sprinkle it around a cupcake...why not?
The only thing is that in between all of this decorating.....you have to make them! For me, it breaks things up a little bit and it is just another form of decorating!
Give this little gem a try....add your own twist to it. Like nuts? Toasted pecans would compliment the caramel and chocolate wonderfully.
Come on by and have a cup of coffee/tea and this yummy cupcake....I have plenty!!!
A few notes:
- The cupcake can be made a day in advance. For the frosting, use homemade caramel for a deeper flavor. The frosting can be made seven days in advance and then brought to room temperature for piping consistency. The cupcake can be fully assembled the night before and refrigerated.
- I added a half cup of hot coffee in place of the granules. (Side note: last time I made this recipe I added Starbucks Via coffee to it. This time I wanted just a hint of the coffee something a little less strong that espresso granules). I also added a ½ cup of butterfinger bits into the batter.
Butterfinger Crunch Cupcakes
Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.
- 1 cup (4.5 ounces) all purpose flour
- 1 cup plus 2 tablespoons (7.3 ounces) sugar
- 1/3 cup plus 2 tablespoons (1.5 ounces) Unsweetened Natural Cocoa Powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and warm
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoon instant coffee (recommended: Starbucks Via)
- 1/2 cup hot coffee
- 1/2 cup chocolate covered toffee bits
1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.
TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.
• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1/3 cup caramel sauce
1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine.
Chocolate Dipping Sauce
• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 5-8 tablespoons water, warm
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
To assemble cupcake:
1. To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with chocolate covered butterfinger bits. Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.
Keep doing what your doing!!