Butterfinger Blizzard Cupcakes
Recipe from Your Cup of Cake
1 box Devil’s Food Cake Mix
1/2 cup water
1/4 cup milk
1/2 cup oil
1 teaspoon vanilla extract
1 cup sour cream
1/2 can sweetened condensed milk
Caramel Sauce (store bought or your favorite homemade recipe)
3/4 cup butter
4 oz cream cheese
1 1/2-2 1/2 cups powdered sugar
1 tablespoon milk
Preheat oven to 350 degrees and line muffins tins with cupcake liners.
For the cake, lightly beat eggs, water, milk, and oil together. Stir in vanilla and sour cream and cake mix. Fill cupcake liners 3/4 full and bake for 13-18 minute or until a knife comes out clean.
While cupcakes are in the oven, mix sweetened condense milk and caramel sauce together. Use about 3/4 to 1 cup of the caramel sauce. Pour into a squeeze bottle with a small tip. While cupcake are still hot, fill with condensed milk/caramel mixture by pushing the tip of the squeeze bottle into the middle of the cupcake. I squeeze for about 5 seconds per cupcakes. I just count it out in my head and it seems to be about the right amount!
Now for he Butterfinger Buttercream!! You need to unwrap the butterfingers and shave the chocolate off the outside of each bar. It's a little tricky, but if you've got some helpers (Kyla!) this is something they seem to think is fun!! Take the orange middles and crush in a bowl or in a plastic bag. Sift as much of the candy as possible. You want to get about 1/2 cup of orange Butterfinger powder.
Beat butter and cream cheese for 5 minutes. Add as much powdered sugar as desired (I use about 2 cups) and milk. Add the sifted Butterfinger and beat well. Pipe onto cooled cupcakes and use the chocolate shavings and the parts that were too big to sift to decorate.