Butterfinger Frankenstein Cupcakes
Butterfinger Frankenstein Cupcakes are going to be a big hit at your Halloween party this year! From the rich, chocolate cupcakes, to the sweet Butterfinger frosting, these holiday treats are topped with a fun and festive candy surprise!
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Remember last week I shared these fun and spooky Eyeball Red Velvet Cake Balls? Well, I’ve got another Halloween treat for you today.
And it involves one of my absolute favorite candies: Butterfingers!
Growing up, Halloween night was filled with candy and pillow cases on the floor as me and my three brothers would sit and sort and trade our goodies! No secret, I would do everything I could to capture everyone’s Butterfingers (and Skittles)! Deals were made, and I would walk away with a shoe box of Butterfingers, that I tried to make last until Christmas. I would hide that shoe box in my closet, grabbing one piece of candy a day. Oh the memories.
These Butterfinger Frankenstein Cupcakes are not only adorable, they are delicious!! I used this Chocolate Cupcake with Butterfinger Cupcakes recipe as my base! I then topped each cupcakes with a piece of candy. A spooky, fun, decorated Butterfinger candy!
Thanks to Melissa at Design Eat Repeat for such a delicious idea! My daughter and I had a blast making these spooky treats! These cupcakes are perfect for bake sales and holiday parties!
A few tips to making these Butterfinger Frankenstein Cupcakes:
- Start with a good chocolate cupcake. I enjoy this one or this one. You can also use a boxed mix if that makes it easier on you!
- When making your frosting, beat the butter for a few minutes until pale and soft! This creates the base for a creamy frosting! I bought Butterfinger Baking Bits to add into the frosting, but crushing up candy bars works too!
- For the toppers, you’ll want to start with some Fun Size Butterfinger Candy bars. Unwrap them all (and then I took a clean napkin and wiped them off on the tops…some were pretty “crumby.”)
- Melt your white chocolate. I love using Ghirardelli White Chocolate Melting Wafers. They melt so smooth, and set up quickly, which is PERFECT for this recipe. Once your chocolate is melted, set aside a small amount that you will use for the mouths. To the remaining white chocolate, add your green food coloring.
- NOT LIQUID. Use a gel food coloring, it will prevent your chocolate from seizing, and give perfect color with minimal amount of gel. My favorite is this Americolor food coloring, I buy mine on Amazon. I only used ONE drop for about 1 1/2 cups of melted white chocolate. Stir until smooth.
- Have everything ready for assembly. Place a piece of parchment paper on your counter, and have your candy eyes ready in a bowl! Dip 2/3 of the candy bar in the green chocolate, tap off excess. Immediately press on the eyes, and repeat! Use your remaining white chocolate to drizzle on some mouths!
- These butterfingers only take minutes to set up and harden, so you can assemble your cupcakes quickly. ENJOY!!!
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- 1 batch Butterfinger Frosted Chocolate Cupcakes
- 24 fun size Butterfinger Candy Bars, unwrapped
- 1 1/2 cups melted white chocolate (I use Ghirardelli Melting Wafers for best results)
- 1 drop green gel food coloring
- 48 candy eyes
- Prepare Cupcakes with frosting according to recipe.
- Melt white chocolate according to package directions. Reserve about 3 Tbsp for mouths (I put this in a little decorator bottle or use a small sandwich bag with tip snipped off).
- Add one drop of green GEL food coloring and stir smooth. Dip 2/3 of the candy bar into the melted green chocolate and place on a piece of parchment paper. Immediately press in the eyes. Repeat until all candy bars have been dipped.
- Using the reserved white chocolate, drizzle on some spooky mouths! Add Frankenstein candies to the tops of the cupcakes. ENJOY!
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