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