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BUTTERFINGER® Dark Cheesecake–Stuffed Cupcakes

Take your cupcakes to the next level by filling them with this BUTTERFINGER® Dark cheesecake!

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Servings: 12

Servings: 12

INGREDIENTS

Cheesecake Filling

1 (8 ounces) package cream cheese, softened

½ cup powdered sugar

⅓ cup crushed Butterfinger® Dark bars, plus extra for garnish

Cupcakes

1 box dark chocolate cake mix

12 cupcake liners

Frosting

¼ cup cream cheese

⅓ cup butter

1½ cups powdered sugar

1 teaspoon vanilla extract

PREPARATION

1. Preheat oven to 350ºF/180°C.

2. Prepare chocolate cake-mix batter according to package instructions.

3. To make cheesecake filling, use a hand mixer to whip the cream cheese and powdered sugar together until fluffy. Fold in the crushed Butterfinger® Dark bars.

4. Grease a regular-sized muffin tin. Place 1 tablespoon of cake batter into each cupcake liner. Add 1½ teaspoons of cheesecake filling in the middle of the batter. Top with another 1 tablespoon of cake batter.

5. Bake for 16–20 minutes, or until cupcakes are set. Let cool in tray for 10 minutes, then move to a wire rack to finish cooling.

6. While cupcakes are cooling, make frosting. Using a hand mixer, whip the cream cheese, butter, powdered sugar, and vanilla extract until fluffy.

7. Pipe the frosting onto the cooled cupcakes and garnish with extra crushed Butterfinger® Dark bars.

8. Enjoy!