Butterfinger Blizzard Cupcakes

CARAMEL SAUCE:
6 tablespoons butter
¾ cup brown sugar
1 tablespoon water
pinch salt
1/3 cup plus 1 tablespoon evaporated milk
1 tablespoon vanilla


CHOCOLATE CAKE:
Devil’s Food Cake Mix
3 eggs
½ cup water
¼ cup milk
½ cup oil
1 teaspoon vanilla extract
1 cup sour cream
½ can sweetened condensed milk
Caramel Sauce (homemade recipe above or store bought)

*i suggest this kind of store bought because its easire to pour as well as if your not familiar with making caramel, it’s the easiest to burn:




Butterfinger Buttercream:4 regular size Butterfingers OR if you have snack size use 16 (which is 2 packs of 8) *PICTURE IS UNDER THE BUTTERCREAM INGREDIENTS…1 ½ sticks butter, soft
4 oz (½ a pkg) cream cheese, soft
1 ½- 2 ½ cups powdered sugar
1 tablespoon milk






Directions:1. Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
2. If not using store bought caramel, make caramel by heating the butter, brown sugar, water and salt and let boil for 3-5 minutes while stirring constantly. Remove from heat, pour in evaporated milk and stir in vanilla. Set aside.
3. Cake: Lightly beat eggs, water, milk, and oil together. Stir in vanilla, sour cream, and cake mix.
4. Fill cupcake liners ¾ full, bake 13-18 minute or until a knife comes out clean.
5. *if you did not make caramel, go to step 6. While cupcakes are in the oven, mix sweetened condensed milk and caramel sauce together. Pour into a squeeze bottle with a small tip if available (like shown or an old ketchup bottle, mustard bottle. etc...) .





6. While cupcake are still hot, fill with condensed milk/caramel mixture by pushing the tip of the squeeze bottle into them, or use the opposite end of a knife and poke 3 holes in triangle shape and carefully squeeze the sauce from the original bottle since it is like a squeeze bottle. It can look ugly and be messy but you will cover it up later. NO WORRIES.




. If you do not have a squeeze bottle then just spoon mixture into the holes.
7. Keep cupcakes covered until ready to decorate once cooled so they dont get hard.
8. Butterfinger Buttercream: Here comes the tricky part… Unwrap the Butterfingers and do your best to shave off the outer chocolate layer (since i have nails it was fairly easy. you may want to try slicing it off with a knife. it does not have to be perfect.), if some chocolate is left behind its ok, I find it best to peel off sides then the top and bottom take the chocolate and place in fridge to get hard. Take the orange middles and crush in a ziplock bag. Crush as much of the candy as possible (crumb size, if smaller its ok). You want to set about ½ cup of orange Butterfinger powder aside. If you have a little less its ok, this is reserved for sprinkling the top of cupcakes
9. Beat butter and cream cheese for 5 minutes until light and fluffy. Add as much powdered sugar as desired and the milk. Add the sifted Butterfinger powder (DO NOT add the ½ cup set aside) and beat well. Add all the small pieces of chocolate in except for 24 medium/large pieces to stick in the top for decoration *IF YOU DO NOT WANT TO DECORATE THE TOP THEN BREAK THE PIECES UP SMALL WITH HAND SINCE CHOCOLATE IS COLD AND MIX IN FROSTING, you may want to save some chocolate to sprinkle on top of cupcake.
10. Pipe with a bag or ziplock (stuff in the corner and cut the tip off to decorate) onto the cooled cupcakes. use the chocolate shavings you set aside and the ½ cup butterfinger powder that was set aside to decorate.

HERE IS THE FINISHED LOOK!!!