Butterfinger Cupcakes

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.