Preheat oven to 350 degrees. Spray or line a standard muffin tin.
In a large mixing bowl filled with the cake mix, add in the water, oil, butter extract and eggs. Using a hand or stand mixer, mix on medium until well incorporated.
Fold in ¾ cup of the crushed Butterfinger Bits.
Add batter into the muffin tin until each is about 2/3 full. Sprinkle a bit of the remaining crushed Butterfinger Bits on top of each cupcake. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
Directions for Frosting:
In a large mixing bowl or stand mixer, cream the butter and cream cheese, and beat until light and fluffy. Mix in the vanilla extract.
Slowly mix in the powdered sugar, 1 cup at a time, while adding a tablespoon of the cream in between each cup. Continue to mix for 1 minute or until creamy. Fold in the crushed Butterfinger Bits.
Fill your prepared piping bag with frosting.
Frost your cupcakes. Top with a bit of the remaining crushed Butterfinger Bits. Enjoy!
Notes
This Recipe Can be Doubled: Great recipe for a crowd. Simply increase the ingredients proportionately and split it into different pans.
Add Different Candy: Snickers Candy, Peanut Butter Cups, or whatever favorite candy bar you enjoy.
Short cut tip: Make the cupcakes ahead of time and frost later.
Variation tip: Use a different cake mix such as chocolate cupcakes or white cake mix.
Alternate ingredient: Decorate with a chocolate ganache or chocolate syrup, or even peanut butter syrup.
Fun Liners: Cool cupcake liners can enhance this Butterfinger candy bar recipe.