15 oz yellow cake mix, (1 box)
3 oz French Vanilla pudding mix, (1 box)
1 cup buttermilk
4 eggs
⅓ cup oil
15 oz caramel topping, (1 bottle)
1 cup butter, (2 sticks)
1 cup shortening
1 tbsp vanilla extract
6 tbsp milk
9 cup powdered sugar
½ cup Butterfinger candy bars, crushed
Butterfinger Cupcake:
Preheat oven to 350 degrees F.
Line cupcake tins with cupcake liners.
In a bowl, cream together the cake mix, pudding mix, buttermilk, and oil until smooth.
Divide and pour the batter into the cupcake liners for ¾ of the way.
Bake for 15 minutes, then let cool on a cooling rack.
Once cooled, use a teaspoon to scoop out a small portion of the cupcake and fill it with caramel topping.
Let it set for a couple of minutes.
Frosting:
Cream together the butter and shortening for 5 minutes.
Gradually add the vanilla extract and milk.
Throw in the powdered sugar, mixing it in increments.
Pour mixture into a piping bag and pipe frosting on the cupcakes.
Take the crushed Butterfinger candy and sprinkle them on top of the cupcakes.
Drizzle more caramel on top and serve this decadent Butterfinger Cupcakes!
Sugar: 148g
:
Calcium: 101mg
Calories: 1324kcal
Carbohydrates: 190g
Cholesterol: 87mg
Fat: 63g
Fiber: 1g
Iron: 1mg
Potassium: 166mg
Protein: 6g
Saturated Fat: 14g
Sodium: 617mg
Vitamin A: 1249IU
Vitamin C: 1mg
