Left Over Halloween Candy

I love the tradition of kids dressed up in costumes going door to door on Halloween night collecting candy. I live in a sorority house, which to no surprise, does not get many trick -or- treaters. I decided I wanted to participate in Halloween this year, so I went over to my best friend’s house to help her pass out candy. Unfortunately, her house did not attract many trick-or-treaters either. We had tons of candy left over and we did not know what to do with it all. If we ate it we would gain 10 pounds. If we let it sit in the house, it would still eventually get eaten. So, naturally, we decided to use the left over butterfinger to make butterfinger cupcakes!

She had some ripened bananas that were not going to be eaten, so we used those to make the cake batter. It turned out so moist and delicious. Next time though we would add a little more banana to give it some more flavor. We hid little pieces of peanut butter covered butterfinger inside the cupcake and then topped it with a peanut butter cream cheese frosting. It was heavenly! Definitely one of the best cupcakes we have made.

If you have some left over butterfinger from Halloween or feel like making the dreaded Wal-Mart trip to get some, you should try these cupcakes! Here is the recipe. Enjoy!


For the cupcakes:
1½ cups plus 2 tbsp. all-purpose flour
2 tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
1½ cups plus 2 tbsp. sugar
4 eggs
Scant 1 cup mashed ripe banana
2/3 cup buttermilk
12 fun size Butterfinger bars, cut in half

For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed

For garnish:
4 fun size Butterfinger bars, coarsely chopped

To make the cupcakes, preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl combine the flour, baking powder and salt; whisk together and set aside.  In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed.  Mix in the mashed banana until well combined.  With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.

Divide the batter between the prepared cupcake liners, filling each about 2/3 to ¾ full.  Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes.  Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.  Slowly mix in the confectioners’ sugar, beating until smooth and well blended.  Mix in the whipped topping until smooth and fluffy.

To assemble the cupcakes, place a candy bar half on top of each cooled cupcake.  Transfer the frosting to a pastry bag fitted with a decorative tip and pipe onto the cupcakes, covering the candy bar completely. Sprinkle with chopped candy bars for garnish.


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