Buttermilk Chocolate Easter Cupcakes with Butterfinger Icing
DroolWorthy
DroolWorthy
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Ingredients

  • 24 cupcakes
  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup water
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 12 BUTTERFINGER® Cup Eggs (sold in a 6 pack), cut in half
  • 1/2 cup finely chopped BUTTERFINGER® Nest

Instructions

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