Ingredients
- Butterfinger Buttercream:
- 1 box white or yellow cake mix (or spice cake mix and omit spices)
- 1 Tbsp. pumpkin pie spice
- 1 tsp. cinnamon
- 15 oz. pumpkin puree
- 3 eggs
- 1/2 C. oil or applesauce
- 2 tsp. vanilla extract
- 4 Butterfingers, normal sized
- 1 C. butter, softened (or 1/2 C. butter and 8 oz. cream cheese)
- 3-4 C. powdered sugar
- 1 tsp. vanilla extract
- extra Butterfingers for decoration
Preparation
Step 1
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix, pumpkin pie spice and cinnamon together and set aside.
3. In a large bowl, combine pumpkin, eggs, oil and vanilla exact until smooth.
4. Stir in cake mix and spices. (You can ALWAYS add 1 1/2 cups of chocolate chips if you want to.)
5. Fill cupcake liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.
6. Let cool.
7. Butterfinger Buttercream:
Prep Butterfingers by scraping off the chocolate with a knife. It doesn't have to be done perfectly, just get most of it off. Put the 4 de-chocolated butterfingers into a food processor or blender and grind them down. (If you only have a plastic bag and a rolling pin, that will do, you'll just get a bit of a work out.) Put the ground up Butterfingers through a sifter and the pieces that fall through will be added to your buttercream while the pieces that don't go through will become your "sprinkles" to put on top! In a mixer, beat your butter. Add the Butterfinger pieces that went through the sifter (it should look like a powder) to the butter and slowly add in powdered sugar until you reach your desired consistency. Add in vanilla extract and mix again. Add 1 tablespoon milk if it is too thick.
8. Pipe onto cooled cupcakes, sprinkle on your Butterfinger "sprinkles" you made above, and top with a piece of Butterfinger!
NOTE: You should get about 1/2 C. butterfinger "powder" that goes into your buttercream, this is the part fine enough to go through the sifter.