Six full sized Butterfingers
1 box of Chocolate Cake Mix
1 box of Mini Butterfingers
1 stick of Butter
1/2 cup Peanut Butter
1 cup Powdered Sugar
2-4 TBS milk
Orange Food Coloring
Step One : Unwrap your candy bars.
Step Two : Using a vegetable peeler, scrap the chocolate off the bars into a bowl, you will use the crumbles later on.
Step Three : Finely crush the butterfingers, in a blender if possible, or placing them in a ziplock bag and rolling over with a rolling pin would work. Set aside.
Step Four : In the bowl of an electric mixer, beat the butter until soft and creamy. Then add in peanut butter, mix until combined well.
Step Five : Dump in the butterfingers crumbs. Mix until fully combined.
Step Six: Slowly mix in powdered sugar. You'll notice that it will lose the Orange color so I added a few drops to bring the color back.
Step Seven: Once all is mixed well and desired color is achieved add 1 tbs of milk until you have reached the desired consistency. I used 2 in my icing, as always I like mine to be a bit stiff.
Step Eight: Ice your Cupcakes.
Step Nine: After icing your cupcakes hold them over your chocolate scrap bowl and load it up. Then top with a Mini Butterfinger.