BUTTERFINGER CUPCAKE

Butterfinger Cupcake image

Provided by Karla Dobson

Time 35m

Number Of Ingredients 15

CAKE
1 box ducan hines butter cake mix
3 eggs
2/3 c water
1/3 c butter (softened)
1 (3.4oz) butterscotch instant pudding
1 bag(s) butterfinger miniatures (finely crushed)
1 jar(s) ducan hines milk chocolate frosting
FROSTING
2 stick butter (softened)
1 c peanut butter
2 c powdered sugar
4 - 6 Tbsp milk
1 bag(s) butterfinger snakerz (finely crushed)
1 jar(s) hot fudge ice cream topping

Steps:

1. Preheat Oven 350'F Line cupcake pans with liners Put butterfinger miniatures in a sealable plastic bag and mash them. You can do the same for the snakerz and set aside.
2. In electric mixer mix the cake, eggs, water, softened butter and pudding mix on medium speed for about 2 minutes. Fold in crushed miniatures.
3. Using a ice cream scoop...fill lined cupcake pans 2/3 full. Bake for 18-22 minutes. DO NOT OVERBAKE!!! Let cupcakes cool for at least 30 minutes.
4. FROSTING: in electric mixer beat the butter until soft and creamy; add peanut butter and mix well. Dump in the crushed Butterfinger. Slowly mix in powdered. Once well blended at in tbs of milk until you get a desired consistency.
5. Once cupcakes are cooled spread a thin layer of chocolate frosting on each one and then pipe the peanut butter frosting on top.
6. Drizzle with chocolate hot fudge sauce.