★★★★★

Chocolate Cupcakes {Butterfinger Frosting}

Chocolate Cupcakes get the Butterfinger treatment in this copycat Disney recipe. These are no ordinary cupcakes. Filled with fudge and topped with fluffy peanut butter frosting, Butterfinger Cupcakes are magically delicious!

Who can resist the decadent combo of chocolate and peanut butter? Baked into Chocolate Peanut Butter Brownies or in Buckeye Candies, this sweet and salty pairing always steals the show.

Chocolate cupcake sliced in half revealing fudge filling, peanut butter frosting, and butterfinger candy topping.

Why this Recipe is Best

Have you ever tried a Butterfinger Cupcake from Disney’s Hollywood Studios?

  • The iconic Disney cupcakes start with the perfect chocolate cupcake
  • Filled with chocolate ganache
  • Swirled with peanut butter buttercream frosting
  • Sprinkled with butterfinger candy pieces.

Writing that description alone has me ready to pack my bags and book a flight to Disneyland. Instead, how about we save ourselves a trip with this copycat Disney Butterfinger Cupcakes recipe?

Impress the Disney fans in your life–and the peanut butter lovers–when you show up to the party with a plate full of these incredible cupcakes.

DISNEY RECIPES: Churros | Dole Whip | Churro Toffee

Ingredient Notes

Disney copycat peanut butter butterfinger crunch cupcake.

Chocolate cupcakes. Make a batch from a Devil’s Food Cake mix or use this from-scratch Chocolate Cupcake Recipe. They should be baked and fully cooled before you make the fudge filling and frosting.

Butterfinger candy bars. Pulse the bars in a food processor to turn them into fine crumbs.

Peanut butter. Make sure to use regular, shelf stable peanut butter (not natural style) in the frosting for best results.

Easy Instructions

Step by step photos showing how to make butterfinger frosting.

Make the ganache filling.

Heat heavy whipping cream on low to bring it to a simmer. Pour the warm cream over a bowl of finely chopped chocolate.

Let it sit for a few minutes, then whisk until a smooth ganache forms.

Fill the cupcakes.

Cut out the center of each cupcake with a sharp paring knife (or use a cupcake corer). Spoon ganache into the open center.

Make the peanut butter buttercream.

Beat butter in an electric mixer until fluffy. Add peanut butter, powdered sugar and milk, then beat to combine.

Frost the cupcakes:

Scoop about 3 tablespoons of frosting over each cupcake. Dip the tops of the frosting into a bowl of crushed butterfingers. Press lightly to ensure the crumbs stick to the frosting.

Chocolate cupcake with chocolate ganache, frosting, and butterfinger candy sliced in half.

Tips and Tricks

  • Don’t waste the cupcake centers! Set them aside and make a few Chocolate Cake Shakes later.
  • Enjoy your Butterfinger Cupcakes right away or store them in an airtight container at room temperature for up to 3 days.
  • When you press the cupcakes into the crushed candies, make sure to cover the top as evenly as possible. You want those delicious crunchy pieces in every single bite!

Recipe FAQs

What kind of peanut butter do I need for these?

We used JIF Creamy peanut butter in this cupcake frosting. Any brand works as long as its creamy and shelf-stable (not refrigerated).

Can I make the butterfinger crumbs without a food processor?

Yes, you can but it is more difficult. If you don’t have a food processor, place the candy bars in a plastic ziplog bag. Use a mallet to crush them into crumbs. The crumbs need to be as fine as possible to cover all the frosting, so this may take a while!

How much of the center of the cupcake do I need to remove?

You should cut out about a 1 inch circle of the center top of the cupcake. Do not cut all the way down to the bottom. You want to leave enough cake at the bottom to hold in the ganache filling.

Could I bake the cupcakes ahead of time and freeze them?

You sure could! Baked unfrosted cupcakes hold up well in the freezer for a couple of months. Let the frozen cupcakes thaw while you make the filling and frosting, then assemble and serve. Perfection.

Cooling rack with butterfinger frosted chocolate cupcakes.

More Cupcake Recipes

Yield: 24 cupcakes

Chocolate Cupcakes {Butterfinger Frosting}

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Chocolate Cupcakes get the Butterfinger treatment in this copycat Disney recipe. These are no ordinary cupcakes. Filled with fudge and topped with fluffy peanut butter frosting, Butterfinger Cupcakes are magically delicious!

Ingredients

For the filling:

  • 4 ounces bittersweet or semisweet chocolate, chopped finely
  • 4 ounces heavy whipping cream

For the Frosting

  • 1 cup unsalted butter, softened
  • ⅓ cup creamy peanut butter
  • 4 cups powdered sugar
  • 2 Tablespoons milk

For the Topping

  • 1 cup crushed Butterfinger bars

Instructions

  1. Bake and cool 24 chocolate cupcakes. Transfer cupcakes to a wire rack to cool completely before adding the filling and frosting.
  2. To make the ganache filling, add finely chopped chocolate to a medium bowl. Set aside.
  3. In a small saucepan, add heavy whipping cream and heat on low until it begins to simmer (not boil). Remove from heat and pour over chopped chocolate. Let sit for several minutes, then stir smooth with a whisk until ganach forms. Cool for about 15 minjutes before spooning into the cupcakes.
  4. Use a cupcake corer, or sharp paring knife to core out the center on top of each cupcake. Dishare the cored out pieces (or save them to add to our chocolate cake shake).
  5. Spoon ganache into the cored cupcake.
  6. For the frosting, beat butter in an electric mixer for two minutes. Add peanut butter, powdered sugar and milk. Beat an additional 4 minutes until smooth, light, and fluffy.
  7. Using a large cookie scoop, scoop about 3 Tablespoons of frosting onto each of the filled cupcakes. Add crushed butterfingers to a small bowl.
  8. Gently turn the cupcake upside down into the bowl of crushed butterfinger candies, lightly pressing onto the frosting.
  9. Store for up to 3 days at room temperature.

Notes

  • Cupcake- I use our favorite, no fail chocolate cupcake recipe. But since the frosting is the star of today's recipe, feel free to use a Devil's Food cake mix!
  • Butterfingers. It's best to create the crumbs using a food processor. You’ll want the crumbs pretty fine to get good coverage on the frosting.
  • Don't waste the cupcake centers! Set them aside and make a few Chocolate Cake Shakes later.
  • Enjoy your Butterfinger Cupcakes right away or store them in an airtight container at room temperature for up to 3 days.
  • When you press the cupcakes into the crushed candies, make sure to cover the top as evenly as possible. You want those delicious crunchy pieces in every single bite!

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 235Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 38mgCarbohydrates: 28gFiber: 1gSugar: 24gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

No need to wait for your next vacation to enjoy famous Disney Butterfinger Cupcakes. The ‘happiest place on earth’ is wherever these cupcakes happen to be–including your kitchen!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on July 4, 2021

Comments & Reviews

  1. These cupcakes are so addicting and very yummy! My teens and hubby loved them especially since they all love chocolate anything! Such a yummy and delicious treat! So much fun making these with my daughter!

  2. Thanks a lot for sharing this super easy to make chocolate cupcakes! It tasted amazing and really dun to do! Will surely make this one again. Highly recommended!

  3. Got “?” on the 1/4 plus 2 Tbsp creamy peanut butter

    Should it be 2¼ TBSP …or… ¼ cup plus 2 TBSP

    Could you clarify … thanks

      1. Thanks for responding and fixing your recipe – things like that pop out to me.

        You can delete my comments – no problem – cleans up the thread.

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