Happy Halloween & Butterfinger Stuffed Cupcakes!

Happy Halloween everyone! I'm not dressing up this year, but I did bake some festive cupcakes in honor of the trick or treating holiday. :) I took a basic chocolate cupcake recipe, stuffed it with some mini Butterfingers (one of my favorite Halloween candies) and topped it off with a simple peanut butter buttercream! The orange and black colors are perfect for Halloween, but I know that these cupcakes would be delicious any time of year.

Butterfinger Stuffed Cupcakes

makes 18 cupcakes

For the cupcakes...

• 1/2 cup unsweetened cocoa powder
• 1/2 cup hot water
• 2 cups all purpose flour
• 2/3 teaspoon baking soda
• 2/3 teaspoon baking powder
• 1 teaspoon salt
• 2 sticks unsalted butter, melted
• 1 1/2 cups sugar
• 2 3/4 large eggs (this is weird, I know, but this recipe was adapted from a much larger one. just put in 2 full eggs and try not to use an entire 3rd one if you can!)
• 1 tablespoon vanilla extract
• 2/3 cup sour cream
• 9 mini Butterfingers, cut in half

1. Preheat the oven to 350 degrees F and line muffin tins with 18 paper liners.
2. Whisk together cocoa powder and hot water in a heat proof bowl until nice and smooth with no lumps.
3. In another large bowl, whisk together flour, baking soda, baking powder and salt.
4. Pour melted butter in the bowl of your standing mixer and add sugar. Mix on medium-low speed and beat for 3-4 minutes until it's well combined.
5. Add eggs, one at a time, beating until each is well incorporated. 
6. Add the vanilla extract and the cocoa mixture and beat until combined.
7. Reduce speed to low and add the flour mixture in two parts, alternating with the sour cream. Scrape down the sides to make sure everything is well combined.
8. Fill each liner about half way with batter. Gently press in a mini Butterfinger half and cover with batter until liner is almost full.
9. Bake for 16-18 minutes or until a toothpick inserted in the side of the cupcake (not the center because you'll hit the Butterfinger) comes out clean.
10. Let cool in the pans for 5 minutes and then transfer to a wire rack so they can cool completely.

For the frosting...

• 3 sticks unsalted butter, room temperature
• 1/2 cup creamy peanut butter
• 1 tsp vanilla extract
• 6-8 cups powdered sugar
• a splash of milk if your frosting gets too thick
• 3-4 mini Butterfinger bars, chopped, for garnish

1. In the bowl of your standing mixer, beat the butter and peanut butter on medium speed for 3-4 minutes until smooth and creamy.
2. Add in the vanilla extract and beat until well incorporated.
3. Add the confectioner's sugar, one cup at a time, scraping down the sides of the bowl until frosting reaches a thick consistency. If it gets too thick, add a splash of milk.
4. Fill up a piping bag and frost each cupcake! This will give you plenty of frosting to pile it on high.
5. Dump chopped Butterfinger pieces into a small bowl. Using a spoon, scatter them lightly over the tops of the cupcakes.
6. Devour and enjoy!!!

{destroyed it}