Butterfinger Cupcakes

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Butterfinger Cupcakes

Had the Young Women from church over for a Girls Camp planning meeting (did I mention that I get to go to Girls Camp this year? because I do!  Woo Hoo!) so I made these little cuties for them.  They are Easter themed here but you could make them for any occasion by substituting the Butterfinger Eggs for pieces of a Butterfinger candy bar.

1 box yellow cake mix plus ingredients to make cake

2 cups butterscotch chips

3 tablespoons caramel ice cream topping

1 package Butterfinger Easter Eggs (2 packages if you’re going to top the cupcakes with an egg)

1 recipe Buttercream Icing

1 King size Butterfinger candy bar

1  Preheat oven to 350, 325 for dark pans.  Line 2 (12 count) muffin pans with paper liners.

2  Prepare cake mix as directed on box.  Add butterscotch chips and caramel topping to batter and mix well.

3  Scoop batter into liners then insert 1 unwrapped Butterfinger Egg into each cup, pushing down into batter slightly.

4  Bake for 12 – 15 minutes or until tops are golden brown.  Remove from oven and let cupcakes cool.

5  Prepare frosting.  Crush Butterfinger bar.

6  Pipe frosting onto each cupcake, sprinkle with crushed Butterfinger and top with a Butterfinger Egg.

recipe from Tatertots and Jello

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