Butterfinger Cupcakes - Disney Starring Rolls Cafe

By MJH

Ingredients

• Cupcakes:
• 1 standard Chocolate Fudge or Devil's Food Cake Mix
• 3 eggs
• water
• vegetable oil
• cupcake liners
• Fudge Filling:
• 1 tub pre-made Chocolate Fudge Frosting
• 1 pastry bag or gallon-size freezer bag
• Buttercream Icing:
• 1 stick butter, softened to room temperature
• 1 cup Crisco Vegetable Shortening
• 2 teaspoons vanilla extract
• 4 cups powdered sugar
• 2 - 4 tablespoons milk
• 1 pastry bag or gallon-size freezer bag
• Chocolate Coating:
• 16 ounces chocolate chips
• 1 tablespoon vegetable oil
• Butterfinger Topping:
• 5 - 6 (full-size) Butterfinger Bars, finely crushed

Details

Adapted from thedisneydiner.com

Preparation

Step 1

Mix cake batter according to package directions*.
Spoon batter into a paper-lined, jumbo-size cupcake or muffin pan**.
Bake 18-20 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool at least 5-6 hours.

*The cupcakes can be made the day prior then cooled overnight. **For smaller cupcakes, use a standard-size cupcake pan and bake according to time indicated on cake mix package. This method will yield about 24 standard-size cupcakes.


After the cupcakes have cooled, take a sharp knife and cut out a 1-inch deep, 1-inch diameter circle out of the center of each cupcake.
Carefully remove the center plug with the help of a large spoon.
Save the plugs you removed for later.


Scoop the pre-made (store-bought) fudge frosting into a gallon-size freezer bag.
Cut off the tip.
Squeeze the frosting into the hole you previously cut out of each cupcake.
Fill it up to just above the rim. Take the plug and replace it on top of the hole, inverted so that the peak is now facing upwards.
Repeat this for all cupcakes and set aside.


Make the Buttercream Icing. Place the softened butter, Crisco and vanilla extract in a large mixing bowl and beat until creamy.
Add in the powdered sugar, 1 cup at a time, mixing well after each.
After all 4 cups have been blended well, add in the 2 - 4 tablespoons milk.
Beat again until the icing is a whipped, spreadable consistency.


Scoop the buttercream icing into a gallon-size freezer bag and cut off the tip.
Squeeze the icing in a spiral pattern around the peak of each cupcake until completely covered.
Take a small spatula or butterknife and spread the icing until somewhat smooth.
Repeat for all cupcakes then set aside.

Place 5-6 Butterfinger Bars in a food processor and process until finely ground.
If you do not have a food processor, you can place the candy bars in a gallon-size freezer bag and crush using a rolling pin or back of a skillet.
Do this until finely crushed. Pour the crumbs onto a large platter or bowl and set aside.


Place the 16 ounces of chocolate chips and 1 tablespoon of vegetable oil in a microwave-safe bowl.
Heat at 50% power for 30 second increments until melted, stirring occasionally.


Using a large tablespoon, pour the melted chocolate over the top of the buttercream icing.
Spread the chocolate using the back of the spoon until all of the white has been completely covered.


Immediately after coating with the melted chocolate, sprinkle the Butterfinger crumbs over the cupcake.
The crumbs will stick to the melted chocolate.

Let cupcakes cool on counter or in refrigerator until chocolate shell has hardened.