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Butterfinger Cupcakes


One thing you should know about me (if you haven’t noticed already), I’m a huge creature of habit. I find something, or process, I like then I perfect it and I stick with it…I hardly stray from it. Kind of nice, kind or annoying but it’s just the way I do things.  Restaurants for example…as we move around the country my husband wants to try out different restaurants and he almost always tries a fun new food. Me? I’m like can we please just go to TGIFridays (my fav) and then I proceed to order the same exact dish, every time. Boring? Probably, but it works for me! So when it comes to candy bars, I love Reeses.  It’s not like I sit around eating Reese cups all day (how I wish!) but when I do enjoy some candy, it’s generally a Reese cup! The hubs will pick out whatever’s new on the shelf to try, but for me it’s just Reeses every time. Until recently…when I picked up a bag of bite sized Butterfingers on after Christmas mega clearance for the hubs, and I tired one and it changed my life forever….ok maybe that’s a bit dramatic :) but you get the point.

I think I created a monster. Because now every time we go to the checkout I have to resist picking up a butter finger bar. :) Don’t tell the hubs but I have to rethink my methodical way of living. Don’t get me wrong I won’t be going all crazy and say….buying new types of tupperware or different brands of shoes, but I think I definitely have to start trying some new things. Maybe I’ll even make a new dish for dinner replacing one from the current awful same meal rut were in. You know, like one of those we all pin on Pinterest and never get to. No I can’t do that, the hubs would die of a heart attack we’ll just take baby steps like candy bars and maybe drinks…then we’ll move on to meals, ha! :)

For awhile now I’ve wanted to do a whole series of candy bar cupcakes, and I thought now would be the perfect time to start with my new found stick-to-your-teeth Butterfinger love. So I started with transforming Butterfinger bars into cupcakes. And wow….they did not disappoint. If you have a Butterfinger lover in the house, or need to try new things like me….you should definitely try these bad boys out!

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For the cupcakes, I baked Hershey’s perfectly chocolate cupcake recipe (my fav). But you can swap this out for your favorite recipe or just simply use a milk chocolate cake mix. But let’s talk about how to make that yummy orange swirl of Butterfingers icing goodness :).
Butterfinger icing here’s what your going to need:

(printer friendly recipe available below)

Six full size butterfingers (plus some to cut up on top if you would like)
1 stick butter
1/2 cup peanut butter
1 cup powdered sugar
2-4 TBS milk

Step 1: Unwrap your candy bars. I was slightly disappointed every single bar I purchased was broken. Not that it matters…just saying!


Step 2: Using a vegetable peelers, scrap the chocolate off the bars into a bowl, you will use the crumbles later on.

Something in side of me felt like I was committing some sort of dessert crime here. I mean who skins a candy bar of it’s chocolate? Don’t worry…it’s all for a good cause. It’s been well over 24 hours and nobody’s came  knocking on my door yet! I think we’re safe…..


Step 3: Finely crush the butterfingers., in a blender if possible, or placing them in a ziplock bag and rolling over with a rolling pin would work. Set aside.


I stuck mine in my Ninja, they came out a perfect powdery butterfingers mixture!


Step 4: In the bowl of an electric mixer, beat the butter until soft and creamy.  Then add in peanut butter, mix until combined well.

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Step 5: Dump in the butterfingers crumbs. Mix until fully combined.


Step 6: Slowly mix in powdered sugar.


As you can see we’ve lost the bright orange color of the butterfingers. Since looks are a good portion of the brains way to taste…I added in some orange coloring to help it return to the look of butterfingers. Totally optional…

Step 7: Once all is mixed well and desired color is achieved add in 1 TBS of milk until you have reached the desired consistency. I used 2 in my icing, as always I like mine to be a bit stiff to hold up to my pipping habits! :)

Now that you’ve got your icing grab some cupcakes!

After you’ve pipped on your icing hold the cupcake over your chocolate scrap bowl and load it up! Then top with chunks of Butterfinger bars if you would like! TIP: When cutting butterfingers bars lay the knife across the bar then firmly and quickly press down. If you try to slowly cut the’s going to crumble into pieces. :)

And now you’ve got a incredibly yummy, habit worth breaking candy bar cupcake.

And of course these crazy pretty greaseproof bright yellow cupcake liners came from Sweet’s and Treats boutique. They just wouldn’t be the same without them, don’t ya think?

Now I just have to decide what candy bar cupcake to make next…snickers? payday? Almond Joy? What do YOU want to see?

Butterfinger Cupcakes - Make Bake Celebrate


  • 18 milk chocolate cupcakes - baked
  • Six full size butterfingers (plus some to cut up on top if you would like)
  • 1 stick butter (set out to soften)
  • 1/2 cup peanut butter
  • 1 cup powdered sugar
  • 2-4 TBS milk
  • orange gel food coloring (optional)


  1. Unwrap your candy bars.Using a vegetable peelers, scrap the chocolate off the bars into a bowl, set aside for topping.
  2. Finely crush the Butterfinger insides in a blender, or placing them in a ziplock bag and rolling over with a rolling pin until finely crushed would work. Set aside.In the bowl of an electric mixer, beat the butter until soft and creamy. Then add in peanut butter, mix until combined well.
  3. In the bowl of an electric mixer, beat the butter until soft and creamy. Then add in peanut butter, mix until combined well.
  4. Dump in the crushed butterfingers crumbs. Mix until fully combined.
  5. Slowly mix in powdered sugar.
  6. If you would like to deepen the orange color, add in a few drops of orange food coloring until you reach a nice butter finer orange.
  7. Once all is mixed well and desired color is achieved add in 1 TBS of milk until you have reached the desired consistency. (I used 2)
  8. Top cupcakes with icing and sprinkle on chocolate shavings that were set aside. If desired cut up additional candy bars and place chunks on top.
  9. TIP: When cutting the candy bars lay knife over the bar and cut firmly and quickly to keep the bars from crumbling.



  1. Yum! Kit Kat cupcakes would be awesome!

  2. These look AMAZING!!! My all time favorite candy bars are Almond Joy and Kit Kat! Those would be awesomely delicious. Also, can you please move by me here in Louisiana so i can taste test all of your cupcakes too? That would be fantastic! ;)

  3. Oh. My. Word. These are gorgeous. I’m a huge butterfinger fan!!!

  4. Oh-m-gee, they look soo yummy!!!

  5. I am dangerous around Butterfingers — I can not be trusted and that’s a serious fact. These cupcakes are making my mouth water!

  6. Those look amazing! I vote for Almond Joy next!

  7. These cupcakes look perfect! I cannot wait to make them. I vote for a Hershey’s Cookies n Creme cupcake! ;)

  8. Oh my !!!!!!!!!!!! I am defintely making these for my daughter (wink, wink)! I am also in favor of the Kit kat cupcake.

  9. I first saw this pic on pinterest and have been obsessed ever since. I’m making mine this weekend!!! Next cupcake? York Pepermint patties!

    • Preston says:

      In my experience, York peppermint patties, Almond Joy, and Andies Mints were all better in brownies.

  10. My husband loves butterfingers! I will make these for his birthday! Have you seen /tried the diy butterfingers recipe? It is super easy : just peanut butter and candy corn!

  11. Thanks for posting! I did my best with these, and they turned out well! A little less polished than yours but still delicious!

    Jessica’s Butterfinger Cupcake

  12. These look so amazing! What a good frosting idea :)

  13. I’m trying to make this recipe, but I can’t find the Hershey’s Perfectly Chocolate Cupcake recipe anywhere on your site…. Could you possibly post the cupcake recipe here for us??

  14. I am sooo excited to be making these today, for a friends son’s Confirmation. I can’t wait to see how they turn out. Thanks for all the tips on piping too. I never thought of putting some in the center to help with height.

  15. Erica Barbee says:

    Did you just use an orange gel coloring to make the frosting more orange in color??????

  16. Casey Moore says:

    I just made these and although the icing tastes wonderful, it’s wet, won’t hold shape, and sticky. Kind of a gooey texture. Suggestions? I added about 3 TBS of milk because it was too crumbly, but it won’t hold a form at all and just “melts”.

    • Icing can be really tricky sometimes! Is there any chance your butter was left out too long? If this happens again you can always add a little bit of powdered sugar until it comes to a better texture for you. Hope that helps!

      • Casey Moore says:

        Thanks for replying Toni! I don’t think my butter was left out too long, because I don’t think I actually left it out long enough. :) I did add more powdered sugar and it didn’t really help. Now it is seperated and I have oil standing in the mixture. :/ I’m not sure what I did, (maybe my peanut butter had too much oil?) but it is not icing consistency at all. I will try again sometime. I need it for tonight and last night was the first time I have ever attempted it. It still tastes good, but looks really ugly, LOL!! :) Thanks for your help!!!

  17. Just thinking I’d add most of the shaved chocolate to the cupcake batter. I can’t imagine anything better than a Butterfinger Cupcake with shaved Butterfinger Chocolate in it. This is gonna be AWESOME!

  18. Blondie10975 says:

    Tried this recipe as written the first time and it turned out pretty well. However it was a little softer than I would have preferred and had to refrigerate it for a while before topping the cupcakes. I’ve also decided I’m not a huge fan of having to shave the chocolate off Butterfingers bars. So, the second time I made the frosting I used Chick-o-Sticks instead and found them much easier without an overly noticeable change in overall flavor. I also upped the powdered sugar amount (3 C for a double batch) and backed off the amount of milk (1 Tbs for a double batch). Another perk of using the Chick-o-Stick candy is that they start out a much brighter orange than the butterfingers bars so the frosting ends up the right color without hassling with food coloring. For those of you short on time and not allergic to coconut, I highly recommend the chick-o-stick substitution.

  19. I made these for my friends’ birthday and everyone LOVED them. I love how your site is so easy to follow and there’s lots of pictures. I’ll definitely be making these again.

  20. I got asked at the last second to make Butterfinger cupcakes for a Library in my area due tomorrow morning. I saw the Disney version but I didn’t like the idea of using Vanilla frosting. I made a Swiss Buttercream frosting and used your idea of adding in the candy bar. It held up great. So, I ended up with a chocolate cupcake filled with chocolate fudge, then topped with Butterfinger frosting, froze them, dipped them in chocolate and covered in more of the processes Butterfinger candy bars. Thank you for the inspiration!

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