Small Batch Butterfinger Cupcakes by MikebakesNYC

How to make it

1. Preheat the oven to 350°F (180°C). Line a muffin pan with cupcake liners – this recipe makes about 8 cupcakes. Set aside.
2. In a large bowl, whisk together the oil, sugars, peanut butter, egg, sour cream, and vanilla until well combined. Whisk in the flour, baking soda, salt, and milk until combined then stir in the Butterfinger Bits.
3. Spoon the batter into the prepared pan, filling each liner ¾ of the way full; you’ll use 3 tablespoons of batter per cup.
4. Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out relatively clean with a few moist crumbs. Allow the cupcakes to cool completely before frosting them.
5. To make the frosting, begin by beating the butter on medium speed in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer.
6. Add the powdered sugar, cocoa powder, heavy cream, vanilla, and salt. Beat on low speed for 30 seconds, then increase the speed to medium-high and beat for 2 full minutes until the frosting is fluffy and the ingredients are completely combined.
7. Add more powdered sugar if the frosting is too thin, more heavy cream if the frosting is too thick, or an extra pinch of salt if the frosting is too sweet. The frosting should be soft and creamy, but not runny.
8. Frost the cooled cupcakes however you’d like and garnish with additional Butterfinger Bits. Store leftovers in an airtight container in the refrigerator for up to 4 days.
9. Place the cupcakes on the counter about an hour before you plan to serve them so they can come to room temperature.