Butterfinger Poke Cake Cupcakes
Butterfinger poke cake cupcakes combine the moistness of a classic vanilla cupcake with the delightful crunch of Butterfinger candy. Each cupcake is infused with a rich caramel center and topped with crushed Butterfinger pieces, making them an irresistible treat for any occasion. Whether you’re hosting a party or simply craving something sweet, these cupcakes are sure to satisfy.
Why You’ll Love This Recipe
- Decadent Flavor: The combination of vanilla cake, caramel filling, and Butterfinger topping creates a rich and satisfying dessert.
- Texture Contrast: Soft, moist cupcakes paired with crunchy candy bits offer a delightful mouthfeel.
- Simple Preparation: Using basic ingredients and straightforward steps, this recipe is accessible to bakers of all skill levels.
- Perfect Portions: Individual cupcakes make serving and storage convenient.
Tools and Equipment
To prepare these cupcakes, you’ll need:
- 12-cup muffin tin
- Paper cupcake liners
- Mixing bowls (medium and large)
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients
For the Cupcakes:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- 3 Butterfinger candy bars, crushed
For the Filling and Topping:
- ¼ cup caramel sauce
- ¼ cup chocolate chips
- Additional crushed Butterfinger pieces for garnish
How to Make Butterfinger Poke Cake Cupcakes
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
Step 2: Prepare the Batter
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Step 4: Incorporate Butterfinger Pieces
Gently fold in the crushed Butterfinger candy bars, reserving a small amount for topping if desired.
Step 5: Bake the Cupcakes
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 6: Create the Poke Effect
Once the cupcakes have cooled, use the handle of a wooden spoon or a similar tool to poke a hole in the center of each cupcake, being careful not to go all the way through.
Step 7: Fill with Caramel
Drizzle a small amount of caramel sauce into each hole, allowing it to soak into the cupcake.
Step 8: Add the Chocolate Topping
- Melt the chocolate chips in the microwave or over a double boiler until smooth.
- Drizzle the melted chocolate over the top of each cupcake.
- Sprinkle the remaining crushed Butterfinger pieces over the chocolate for added crunch and flavor.
Expert Tips
- Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature for a smoother batter and better incorporation.
- Don’t Overmix: Mix the batter just until the ingredients are combined to avoid dense cupcakes.
- Uniform Size: Use an ice cream scoop to evenly distribute the batter among the muffin cups for consistent cupcake sizes.
- Cooling Time: Allow the cupcakes to cool completely before adding the caramel and chocolate to prevent melting and absorption.
Storage Instructions
- Refrigeration: Store the cupcakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw in the refrigerator overnight and add toppings before serving.
Frequently Asked Questions
Can I use a cake mix instead of making the batter from scratch?
Yes, you can use a boxed vanilla or yellow cake mix as a time-saving alternative. Prepare the mix according to the package instructions and proceed with the poking and filling steps.
What can I use if I don’t have Butterfinger candy bars?
If Butterfingers are unavailable, consider using other crunchy peanut butter candies or toffee bars as a substitute.
Can I make these cupcakes in advance?
Absolutely. You can bake the cupcakes a day ahead and store them in the refrigerator. Add the caramel, chocolate, and crushed candy toppings just before serving for the best texture.
Conclusion
Butterfinger poke cake cupcakes are a delightful fusion of moist vanilla cake, rich caramel filling, and crunchy candy topping. Their individual portions make them perfect for gatherings, parties, or a special treat at home. With simple ingredients and straightforward steps, this recipe is accessible to bakers of all levels. Enjoy creating and sharing these indulgent cupcakes with friends and family!
