Four fun and new cupcake recipes that you've never tried before!
Ingredients
1. Butterfinger
For The Brownie Cupcake Batter:
½ cup + 2 tablespoons of salted sweet cream butter
4 ounces of chopped semi-sweet chocolate baking bar
½ cup of granulated sugar
½ cup of light brown sugar, tightly packed
2 large eggs, room temperature
2 teaspoons of pure vanilla extract
½ cup + 2 tablespoons of all-purpose flour, spooned and leveled
1¼ cups of milk chocolate chips
For The Peanut Butter Buttercream Frosting
1 cup of creamy peanut butter
⅔ cup of salted sweet cream butter, softened
1 teaspoon of pure vanilla extract
2 cups of powdered sugar
3 tablespoons of heavy cream
½ cup of crushed Butterfinger candy bars (garnish)
6 halved fun-size Butterfinger candies (garnish)
2. Grape Soda
4 egg whites, room temperature
½ cup vegetable oil
1 ½ cup grape soda
1 (15.25 ounce) white cake mix
1 (.14 ounce) packet unsweetened grape flavored drink mix
4-6 drops of purple gel food color
Buttercream Purple Frosting:
1 cup (2 sticks) salted butter, softened
2 teaspoons pure vanilla extract
¼ teaspoon pure almond extract
4 cups powdered sugar, sifted
2-3 tablespoons heavy cream
4-6 drops purple gel food coloring
Purple sparkling sugar, optional garnish
3. Reese's
For The Cupcake Base:
1 (18.3-ounce) box of chewy fudge brownie mix
½ cup of vegetable oil
¼ cup of water
2 large eggs, room temperature and beaten
24 full-size Reese’s peanut butter cups, unwrapped or 24 miniature Reese’s peanut butter cups
For The Peanut Butter Frosting:
¾ cup of salted sweet cream butter, softened
1¼ cups of creamy peanut butter
1½ teaspoons of pure vanilla extract
2¼ cups of powdered sugar
3-5 tablespoons of whole milk
1½ cups of Reese’s minis unwrapped (optional garnish)
4. Salted Caramel
For The Cupcakes:
1 (15.25-ounce) box of white cake mix
3.4 ounces of instant vanilla pudding
4 large eggs, room temperature
1 cup of sour cream
¾ cup of vegetable oil
½ cup of milk
Salted caramel to fill cupcakes
For The Salted Caramel Frosting:
1½ cups of salted butter, softened
2 teaspoons of vanilla extract
6 cups of powdered sugar
⅔ cup of salted caramel
2 tablespoons of heavy whipping cream
flakey sea salt (such as Maldon’s)