These Butterfinger cupcakes taste just like the ones you can get at Disney! Make a whole batch at home to enjoy whenever a craving kicks in.
Fluffy chocolate cake filled with creamy ganache is topped with peanut butter frosting and rolled in crushed candy to create a mindblowing butterfinger dessert!
How To Make Butterfinger Cupcakes
There are a lot of details in the instructions to get you the absolute best results, but it’s not as complicated as it may seem.
First, mix the batter and get that in the oven for your base. Cool the mini cakes completely while you measure out and prep your other ingredients.
After you make the ganache, use a corer to make a well in the center of each cupcake and whip up the frosting.
Spoon or pipe the ganache into the centers, then add a scoop of frosting to create a domed top.
Finally, roll the tops in a bowl of crushed candy bars and you’ve got delicious homemade butterfinger cupcakes!
Ingredient Notes and Substitutions
- Buttermilk – Do not substitute regular milk or your butterfinger cupcakes will fall flat. If you don’t have buttermilk on hand, you can make your own with regular milk and vinegar or lemon juice.
- Cocoa powder – Avoid dutch-processed cocoa in this recipe, as it will not react with the baking soda which is necessary for the cake to rise properly.
- Ganache – Since the cake itself isn’t very sweet, you can play with the type of chocolate used in the ganache. I think dark or semi-sweet works and creates a nice balance with the frosting, but you could certainly use milk chocolate if you prefer.
- Butter – It’s crucial that you use unsalted butter, otherwise the buttercream will turn out too salty.
Helpful Tips and Tricks
- Use room temperature ingredients. As with most baking recipes, you should pull your eggs and dairy out of the refrigerator 30 to 60 minutes before starting. This helps to remove the chill and guarantees a better overall texture.
- Don’t overfill the liners! They should be about ⅔ of the way full to prevent domed tops. You can use the same large scoop for the batter as you will for the buttercream for consistency.
- Tip for crushing the candy: Because you’ll want pretty fine crumbs for even coverage, I recommend running the Butterfingers through a food processor. If you don’t have one, place them in a sealed ziploc bag and crush with a rolling pin instead.
- No need to refrigerate. This butterfinger dessert is perfectly safe at room temperature, though I recommend storing them in a covered container so they don’t dry out.
Special Tools Needed For These Disney Cupcakes
- Stand mixer or large mixing bowl with hand mixer for making the batter and frosting.
- Additional mixing bowls, plus a saucepan for the ganache.
- Whisks – These have held up for over 10 years and are still as good as the day I bought them.
- Cupcake Corer – In a pinch, you can use a large round piping tip or cut them out by hand with the tip of a knife.
- Cookie Scoops – Easily create the domed top needed for the frosting. They are also great for meatballs, cookies, ice cream, and portioning out leftovers.
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MORE CUPCAKE RECIPES
Disney Butterfinger Cupcakes Copycat
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/2 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 4 ounces bittersweet or semisweet chocolate, finely chopped
- 4 ounces heavy cream
- 1 cup unsalted butter, softened
- 1/3 cup creamy peanut butter
- 4 cups powdered sugar
- 2 to 4 tablespoons milk, as needed to reach desired consistency
- 1 cup crushed Butterfinger candy bars
- Preheat the oven to 350 degrees F and line a cupcake pan with liners and set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a medium bowl, beat together the sugar and eggs until smooth and pale.
- Add in the vegetable oil, buttermilk, and vanilla extract and whisk until fully combined.
- Add the wet ingredients to the dry ingredients and whisk just until combined.
- Fill each liner with a ¼ cup of batter and bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack and cool completely before filling and frosting.
- To make the ganache, finely chop the chocolate and place in a medium bowl.
- Heat the cream in a small saucepan until it begins to simmer. Remove from heat and pour over the top of the chocolate in the bowl. Allow It to sit for 4 minutes before mixing.
- After the 4 minutes have passed, whisk together the cream and chocolate until a ganache forms. Let the ganache cool for 15 minutes before spooning into the cupcakes.
- While the ganache sits, use a cupcake corer (I have this one: https://amzn.to/3eEicg2) and core out the center of the top of the cupcakes. Dispose of the cored out pieces.
- Make the frosting by creaming the butter and peanut butter together, add in the powdered sugar one cup at a time, mixing between each addition until incorporated. Smooth out the frosting with the milk, and beat on medium-high speed until light and fluffy.
- Use a large cookie scoop to scoop the frosting onto the filled cupcakes.
- Gently turn the cupcakes upside down into the bowl or crushed butterfingers and move around to coat the top of the cupcakes.
- Enjoy right away or store in an airtight container at room temperature for up to 2 days.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2021
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