Sinful Butterfinger Cupcakes
Cupcake:
1 chocolate cake mix
3 eggs
1/2 c. water
1/4 c. milk
1/2 c. oil
1 t. vanilla
1 c. sour cream
1/2 can sweetened condensed milk
Caramel Sauce:
6 T. butter
3/4 c brown sugar
1 T water
pinch of salt
1/3 c + 1 T evaporated milk
1 T vanilla
Butterfinger Frosting
4 butterfinger bars
3/4 c butter
4 oz. cream cheese
2 1/2 c. powdered sugar
1 T milk
Directions:
Caramel Sauce:
Heat butter, brown sugar, water and salt. Boil for 5 minutes, stirring constantly to keep from sticking to the bottom of the pan. Remove from heat, add evaporated milk and vanilla. Stir and set aside.
Cupcake:
Place eggs, water, milk, and oil together in a medium bowl. Beat until well mixed. Stir in vanilla, sour cream and cake mix. Place cupcake liners in muffin tin and fill 3/4 full. Bake for 13-15 minutes or until done. Cool before adding caramel sauce to middle.
Mix sweetened condensed milk and caramel sauce together. Stir until completely combined. Pour into a squeeze bottle with a small tip. Insert tip into the top of the cupcake and squeeze a small amount of caramel into the center (kind of like your giving the cupcake a "vaccination"). Repeat until each cupcake has had "its shot". Set aside.
Frosting:
Unwrap butterfingers and place in a large ziplock bag. Slightly crush with a rolling pin. YOU DON'T want powder, just smaller pieces. Set aside. Beat butter and cream cheese for 5 minutes. Add powered sugar a little at a time. When you have met your desired consistency, stir in butterfinger crumbs with a spoon, just until mixed. Pipe onto cooled cupcakes (I use a large ziplock bag with a small piece of the corner snipped off...works like a charm)....AND THEN sit in a chair, with a cupcake in hand, and slowly devour this scrumptious little treat, a treat that will make you feel as though you were in heaven.
Divine!!!!
Happy Valentines DAY!!!
These look delicious, I can't wait to try them!!
ReplyDelete