Butterfinger Cupcake Recipe

The Butterfinger Cupcake from Starring Rolls Cafe is one iconic and decadent snack found at Disney’s Hollywood Studios. The smooth chocolate cupcake is filled with a fudge frosting then topped with buttercream icing and covered with Butterfinger crumbles.

*makes 10-12 cupcakes

Ingredients

1 standard Chocolate Fudge Cake Mix

Eggs, water, and vegetable oil according to boxed directions

Cupcake liners

1 container Chocolate Fudge Frosting

For Buttercream Icing

1 stick butter, at room temperature

1 cup Crisco

2 teaspoons vanilla extract

4 cups powdered sugar

2-4 tablespoons milk

For Chocolate Coating

16 ounces chocolate chips

1 tablespoon vegetable oil

For Butterfinger Topping

5-6 full-size Butterfinger bars, finely crushed

Directions

1. Mix cake batter according to package directions. Spoon batter into lined cupcake pan and bake 18-20 minutes or until cooked. Remove from oven and let cool for 5-6 hours.

2. After cupcakes have cooled, cut out a 1-inch deep, 1-inch diameter circle out of the center of each cupcake. Remove the center and save for later.

3. Scoop the fudge frosting into a pastry bag or gallon-size freezer bag, squeeze frosting into the center of each cupcake until just above the rim. Place the removed section of cupcake over frosting, inverted so  the peak is now facing upwards. Repeat for all cupcakes.

4. In a large mixing bowl, blend softened butter, Crisco, and vanilla extract. Add in powdered sugar 1 cup at a time mixing well. Add in 2 to 4 tablespoons of milk, beat again until the icing is a whipped, spreadable consistency.

5. Place the buttercream icing in a pastry bag or gallon-sized freezer bag. Squeeze icing in a spiral pattern around the top of each cupcake until completely covered. Spread icing until smooth. Repeat for all cupcakes.

6. Place Butterfinger bars in a food processor and process until finely ground. Pour into a large platter or bowl.

7. Place 16 ounces of chocolate chips and 1 tablespoon of vegetable oil in a microwave-safe bowl. Heat at 50% power for 20 second increments until melted, stirring occasionally.

8. Using a large tablespoon, pour melted chocolate over the buttercream icing. Spread until completely covered.

9. Sprinkle the Butterfinger crumbs over the melted chocolate, let cool on a counter or in the refrigerator until chocolate shell has hardened.

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