It’s pretty blasphemous, but despite the endless stream of Reese’s on this blog, I’ve never made anything with Butterfingers! Of course last week I mentioned how I loved my homemade Butterfinger recipe so much, but in terms of actually using the crunchy, crispy, peanut butter-chocolate treats, I’ve never used them! Pretty shameful from a self-proclaimed peanut butter lover if you ask me. So when I had the chance to make cupcakes for a baby shower at work for a mom-to-be who has been craving Butterfingers like crazy, I jumped on the opportunity! Just look how scrumptious these turned out 
Ingredients
for the chocolate cupcakes:
3 eggs
1/2 cup vegetable oil
3/4 cup buttermilk
1/2 cup plain Greek yogurt
2 tsp pure vanilla extract
1 box Devil’s Food Cake mix
for the Butterfinger frosting:
2 regular sized Butterfingers (or 8 fun sized ones)
3/4 cup unsalted butter, at room temperature
1/4 cup creamy peanut butter
1/2 tsp vanilla extract
1 tbsp milk
3 cups powdered sugar
12 fun size Butterfingers for decoration, cut in half
