Chocolate Butterfinger Cupcakes

🧂 Ingredients

• 16.5 oz. Swiss Chocolate cake mix
• 1 cup half-and-half
• 1/2 cup canola oil

  or use coconut or avocado oil
• 3 large eggs
• 2 10-oz. pkgs. butterfinger baking bits
• 1 can ready-to-spread Betty Crocker Hershey’s Dark Chocolate Frosting
• 26 Brachs Pumpkin candies

  if desired

Instructions

• 1 Preheat oven to 350°.
• 2 Combine cake mix, half-and-half, oil and eggs in a large mixing bowl with an
  electric mixer until smooth.
• 3 Stir in 1 package Butterfinger Baking Bits.
• 4 Line approximately 18 muffin tins with paper liners.
• 5 Pour batter into muffin liners until a little more than ¾ full.
• 6 Bake at 350° for approximately 20-25 minutes or until a toothpick inserted in
  center comes out clean.
• 7 Cool about 10 minutes in pans before removing cupcakes to a baking rack.
• 8 Cool completely.
• 9 Frost with chocolate frosting.
• 10 Sprinkle about a tablespoon of Butterfinger Baking Bits on top of each cupcake.
• 11 Place a pumpkin candy in the center of each cupcake, if desired.

Nutrition Info