cookmarked logo      
from RYAN's cookbook

Butter Finger Cupcakes




  • Cupcakes:
  • 3 sticks butter; chopped
  • 1 c. cocoa
  • 3 1/4 c. packed dark brown sugar
  • 3 c. flour
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 3/4 t. salt
  • 1 1/4 c. buttermilk
  • 2 eggs; at room temperature
  • 2 t. vanill
  • Brittle:
  • 1/2 c. sugar
  • 1/4 c. peanut butter
  • 1/4 c. butterscotch chips
  • Frosting:
  • 1 c. heavy cream
  • 2 (10 oz.) bag peanut butter chips
  • Preparation:
    1. 1. Prepare the cupcakes: Heat oven to 350F. Line 2 muffin pans with paper liners.
    2. 2. Place butter, cocoa and 3/4 c. water in a bowl, cover with plastic wrap and microwave until the butter meltes, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
    3. 3. Combine the flour, baking powder, baking soda and salt in a bowl. Whisk in the warm cocoa mixture.
    4. 4. In another bowl, beat the buttermilk, eggs and vanilla; stir into the batter until just combined.
    5. 5. Divide batter among prepared cups, filling each 3/4 full. Bake for 25-30 minutes. Cool completely.
    6. 6. Prepare the brittle: Line a baking sheet with parchment paper.
    7. 7. Place sugar in a saucepan over medium-high heat, bring to a boil and cook, swirling the pan, until it turns amber. Do not stir. Remove from heat; stir in the peanut butter and butterscotch chips until smooth. Immediately pour the mixture onto the prepared baking sheet, smooth into a thin layer and let it cool.
    8. 8. Once the brittle has hardened, break it into pieces, transfer the pieces to a resealable bag and crush them with a rolling pin.
    9. 9. Prepare the frosting: Bring cream to a simmer in a saucepan. Remove from heat, add peanut butter chips and let stand for 5 mintues. Whisk until smooth. Place pan over a bowl of ice, stirring occasionally, until frosting is spreadable, about 10 minutes.
    10. 10. Spread frosting over the cooled cupcakes and sprinkle with brittle.

      copy recipe

    cookmarked logo