Chocolate Cupcakes {Butterfinger Frosting}

By vealam

Ingredients

• 24 chocolate cupcakes
• 3/4 cup unsalted butter, softened
• 1/4 cup plus 2 Tbsp creamy peanut butter
• 3 cup powdered sugar
• 1 1/2 Tablespoon milk
• 1/2 cup crushed Butterfinger bars
• 24 large pieces of Butterfinger candy bars

Preparation

Step 1

Bake and cool 24 chocolate cupcakes.
For the frosting, beat butter in an electric mixer for two minutes. Add peanut butter, powdered sugar and milk. Beat an additional 4 minutes until smooth. Fold in crushed Butterfinger candy.
Using a large decorating bag and a large open tip (I used Bakery Crafts 1A tip). Fill bag and pipe onto each cupcake your desired amount. Top with a large piece of Butterfinger candy. Store in an airtight container for up to 4 days. ENJOY

Notes:
I used the Butterfinger Bites to garnish each cupcake by cutting it in half. You can also just use some chopped candy sprinkled over each cupcake.