Soft and moist chocolate cupcakes with BUTTERFINGER® 3 ways. They're the perfect sweet treat for your Easter celebration!


For the Cupcakes:

  • ½ cup butter 1 stick
  • ¼ cup semi-sweet chocolate chips
  • ½ unsweetened cocoa powder
  • ¾ cup all purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 1 teaspoon vanilla extract
  • ½ buttermilk
  • 1 pack BUTTERFINGER® Cup Eggs 6pk

For the Frosting:

  • 1 cup 2 sticks unsalted butter, softened
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla
  • 1 cup BUTTERFINGER® Minis divided
  • 3 cups powdered sugar
  • 12 BUTTERFINGER® NestEggs



  1. For the cupcakes, preheat the oven to 350 degrees. Line a 12 cup cupcake pan with liners and set aside.
  2. Melt the butter and chocolate together in the microwave in 30 second increments, stirring between each. Stir until combined and set aside to slightly cool.
  3. In a medium bowl, whisk the cocoa powder, flour, baking soda, baking powder and salt until combined. Set aside. In a large bowl, whisk together the eggs, sugar, brown sugar and vanilla until well combined. Add the cooled butter and chocolate mixture and mix until smooth. Add half of the flour mixture then half of the buttermilk. Repeat until both are gone and whisk until just combined. Be careful not to over mix. The batter will be very thick.
  4. Full instructions visit @whatmollymade


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