From: Jenn@eatcakefordinner
1 box yellow cake mix, plus ingredients to make cake
12 fun-size or 4 regular-size Butterfingers, crushed
1/2 c. Nutella, for topping
Butterfinger Frosting
1 c. unsalted butter, room temperature
5 c. powdered sugar
2 Tbl. milk, more or less
2 tsp. vanilla extract
pinch of salt
9 fun-size or 3 regular-size Butterfingers, crushed well, so big chunks of candy bar don't get stuck in the piping tip.
Prepare cake mix according to package directions and stir in the crushed Butterfingers. Divide batter between 24 muffin cups that have been lined with paper liners. Bake according to package directions. Cool completely. When cool, spread about 1 teaspoon of Nutella over each cupcake. It helps to stir the Nutella before spreading, so it is lighter and spreads on the cupcake better. Pipe or spread Butterfinger Frosting over the top.
Butterfinger Frosting: Beat butter until creamy using an electric mixer. Add one cup of powdered sugar and mix until combined. Add the vanilla, salt and crushed Butterfingers and mix well. Continue adding remaining powdered sugar, one cup at a time, alternating with milk as needed to reach desired creamy frosting consistency. Pipe or spread over cooled cupcakes.
Jenn's Notes: I used an Ateco Tip #826 to pipe on the frosting. Make sure the Butterfingers are crushed very well for the frosting or they may get stuck in the piping tip.