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Molasses-Soy Glazed Salmon with Roasted Vegetables and Brown Rice Recipe

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4.1 from 2 reviews

These Butterfinger Cupcakes combine rich chocolate cupcake bases with a creamy peanut butter frosting and are topped with crushed Butterfinger candy and fun-size Butterfinger halves for an irresistible treat. Perfect for chocolate and peanut butter lovers, this decadent dessert offers a delicious twist on classic cupcakes with a delightful crunch and sweet finish.

Ingredients

Cupcake Batter

  • ½ cup salted sweet cream butter
  • 4 ounces chopped semi-sweet chocolate baking bar
  • ½ cup granulated sugar
  • ½ cup light brown sugar, tightly packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup all-purpose flour, spooned and leveled
  • 2 tablespoons all-purpose flour
  • 1¼ cups milk chocolate chips

Peanut Butter Frosting

  • 1 cup creamy peanut butter (e.g., Reese’s creamy peanut butter)
  • ⅔ cup salted sweet cream butter, softened
  • 1 teaspoon pure vanilla extract
  • 2 cups powdered sugar
  • 3 tablespoons heavy cream

Garnish

  • ½ cup crushed Butterfinger candy
  • 6 halved fun-size Butterfinger candies

Instructions

  1. Prep pan and oven: Preheat the oven to 350°F (175°C). Line a standard muffin pan with cupcake liners and set it aside for filling.
  2. Melt butter and chocolate: Place the ½ cup salted butter and the chopped semi-sweet chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each, until fully melted and smooth.
  3. Add sugars: Stir in the granulated sugar and light brown sugar thoroughly to combine with the melted mixture.
  4. Incorporate eggs: Add the eggs one at a time, mixing well after each to ensure a smooth batter.
  5. Add vanilla: Stir in the 2 teaspoons of pure vanilla extract to infuse the batter with flavor.
  6. Add flour: Gently fold in the ½ cup plus 2 tablespoons of all-purpose flour until just combined, careful not to overmix to keep the cupcakes tender.
  7. Add chocolate chips and bake: Fold in the milk chocolate chips evenly. Divide the batter evenly among the lined muffin cups and bake for 22 to 25 minutes until a toothpick inserted comes out with a few moist crumbs. Allow cupcakes to cool completely.
  8. Prepare frosting base: Using a stand mixer or handheld mixer on medium-high speed, beat peanut butter, softened butter, and vanilla extract together for 1 to 1½ minutes until smooth and creamy.
  9. Add powdered sugar and cream: Gradually add powdered sugar ½ cup at a time, alternating with the heavy cream, beating until smooth and fully incorporated.
  10. Fill piping bag: Once cupcakes are cooled, fill a piping bag fitted with an open star tip (such as Wilton 1M) or a ziplock bag with the corner snipped off with the prepared frosting.
  11. Pipe frosting: Hold the piping bag about ½ inch from the cupcake’s center. Apply even pressure to create a steady star swirl center. Keep the tip elevated and pipe a C-shaped swirl around the star center until the swirl completes. Repeat for all cupcakes.
  12. Garnish cupcakes: Sprinkle the frosted cupcakes with crushed Butterfinger candy and place a halved fun-size Butterfinger on top of each for a crunchy, decorative finish.

Notes

  • Ensure eggs are at room temperature for better batter emulsification.
  • Do not overmix the batter once flour is added to keep cupcakes tender.
  • Use a sharp knife to finely chop the Butterfinger candy for garnish.
  • Frost cupcakes only when fully cooled to prevent frosting from melting.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Find it online: https://cookedbysarah.com/molasses-soy-glazed-salmon-with-roasted-vegetables-and-brown-rice-recipe-2/