Butterfinger Blizzard Cupcakes

I thought since it's such an awesome date (you gotta admit 11/11/11, that's pretty cool) that we'd have to post a pretty awesome recipe!  And I think we've found it!  These have been made on a few different occasions, but I have never made them unless I've had somewhere for them to go...they are THAT dangerous!  You can say goodbye to any will-power you think you may have...that's really simple for me cause I don't have any!  Take these to your next party and you'll be loved forever, just don't make them for yourself unless you are prepared to eat them all!

Butterfinger Blizzard Cupcakes

Recipe from Your Cup of Cake

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Chocolate Cake:

1 box Devil’s Food Cake Mix

3 eggs

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)

Butterfinger Buttercream

4 Butterfingers

3/4 cup butter

4 oz cream cheese

1 1/2-2 1/2  cups powdered sugar

1 tablespoon milk

Directions:

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.