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Thursday, May 9, 2013

Butterfinger Buttercream

I scoured my Pinterest "Desserts" board to find a recipe for my birthday cake and finally landed on a pin that was titled "Butterfinger Cupcakes."  I thought, Fantastic!  Cupcakes with Butterfinger in them!  When I looked at the recipe I realized I was mistaken because the recipe doesn't actually cover the cupcakes at all.  It's only a recipe for the frosting.  I was a bit disappointed because I was hoping for the Butterfinger cupcake recipe, but I went ahead and made a batch of these chocolate cupcakes from Annie's Eats.  (Note: The link is actually for her Turtle Cupcakes, but the cupcake recipe is her standard chocolate cupcake base.  She just changes the frosting.)

The frosting is actually quite simple.  The hardest part is peeling the chocolate off of the Butterfinger bars.  There are only 6 ingredients in it.  You will need a blender or food processor to grind up the candy, and a hand or stand mixer to beat the frosting.  Also, I'd like to warn you that if you plan to pipe this frosting you will definitely want to use creamy peanut butter.  I used crunchy peanut butter and while I liked the texture it gave the frosting, I kept getting peanuts stuck in the tip while I piped.

So, bake up a batch of your favorite chocolate cupcakes (even if they come from a box mix) and make this delicious, peanut buttery, orange frosting to go on top.

Butterfinger Buttercream Frosting

1/2 cup (1 stick) unsalted butter, softened
6 regular size Butterfinger candy bars (or 18 fun size bars if that's all you can find)
1/2 cup peanut butter (again, use creamy if you plan to pipe the icing)
1 cup powdered sugar
2-4 Tbsp milk
orange gel food coloring

Unwrap the candy bars and peel the chocolate off.  I used a knife but you could use a vegetable peeler.  Place the bars into a food processor or blender and grind into powder.  In a medium-large mixing bowl (or the bowl of your stand mixer with the paddle attachment) cream the butter until it's smooth.  Add the peanut butter and candy to the butter and mix with the mixer.  Add the powdered sugar and mix well.  Add the milk 1 Tbsp at a time until the frosting is creamy and a good texture for piping.  Mix in the orange food color until the desired orange color is reached.  (Note: If you leave out the food color the frosting will be a pale beige color which is beautiful, but doesn't give the appearance of a Butterfinger.)  Place the bowl into the fridge with the mixer beaters or paddle attachment still in it and chill for about an hour.  Once the frosting has chilled, reattach the beaters or paddle and mix for about 30 seconds to fluff the frosting.  Load your piping bag with a large round tip and pipe onto your chocolate cupcakes.

I think this frosting would be delicious on peanut butter cupcakes or on vanilla cupcakes as well.  I liked it so much I had to make more cupcakes for the leftover frosting.  It was totally delicious!

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