Butterfinger Cupcakes

These are damn nasty, okay? They are damn nasty good little sugar balls. And really they’re one of the few cupcakes for which I advocate the use of a mix because the fancy prep work is really in the icing and the candy/caramel infusion. You could probably find a good recipe for devil’s food cake, but don’t waste your time baking that from scratch if you’re just looking for a really sick-looking disgustingly sweet cupcake to take to some work function or eat alone on the couch or something.

Here’s what you need:

1 box of Devil’s Food Cake mix
Caramel syrup
Chocolate syrup
Cool Whip
Butterfinger candy bars, crushed into pieces (as many as you want…just how Butterfingery do you want them to be, hmmmm?)

Bake the Devil’s Food cake according to the instructions on the box for cupcakes. While they’re still a bit warm, use a cupcake corer (or the end of a wooden spoon or something) to scoop out the middle of the cupcake or poke a hole about to the center. Get that caramel syrup and drizzle it into the holes. Oh yes, just drizzle it in there…into those holes. Drizzle it. Get it all down and around the insides of those holes. Yeah. Oh god.

OK so, then, if you want, go ahead and sprinkle a little bit of Butterfinger crumbles into the caramel in the middle. Let the cupcakes cool. Then smear the Cool Whip on the top, and here’s where it gets nasty and makes everyone really glad you were born: drizzle the chocolate syrup across the tops of the cupcakes. Next, drizzle the caramel syrup over that. Then cover it all with crushed Butterfinger bits.


The finished mess.

The end result looks like hammered shit, to be honest. And it’s messy and gross, because when you bite it, the sticky caramel goop in the middle makes it all fall apart in your hand. Big deal. They taste amazing and I enjoy them the most when they’re fresh out of the fridge, nice and cold in the middle.

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