This is recipe from our Jungle Baby Shower.

You can see more of our Jungle Baby Sower Here and Here

Dark Chocolate Cupcakes

Cream together:

*3/4 cup Butter, at room temperature
*2/3 cup Granulated Sugar
*2 large Eggs
*2/3 cup Brown Sugar, packed
*2 teaspoons Vanilla

Add:

*1 cup Buttermilk, I used powder Buttermilk reconstituted
*1/2 cup Sour Cream, at room temperature
*2 tablespoons Water

Sift the following and then add to the above wet ingredients:

*1 3/4 cup All-Purpose Flour
*1 cup Hershey’s Special Dark Chocolate Powder
*1 1/2 teaspoons Baking Soda

Mix in a mixer until well combined. Add batter to muffin tins, with cupcake liners and fill them three fourths full. Bake the cupcakes in a pre-heated oven at 350*F. for 18-20 minutes. Cool completely before frosting. This recipe made 24 cupcakes, but it will depend on how full you fill each cupcake cup/liner with the batter.

Recipe adapted from Food Net Work

Butterfinger Frosting

Peel the chocolate off each Butterfinger with a potato peeler and set aside. Then Crush the orange part into almost a powder. (You can use the chocolate shavings for topping on the frosted cupcakes.)

*6 full size Butterfingers crushed or 12 snack sized crushed (You will need more Butterfingers if you wish to top cupcakes with half of a snack size Butterfinger for decoration)

Cream together the following in mixer:

*1/2 cup Butter, at room temperature
*1/2 cup Peanut Butter

Add:

*1 cup Powdered Sugar
*2-4 tablespoons Milk
*1/4 teaspoon Orange Gel Food Coloring or until desired color

Mix together well, add the crushed Butterfingers last.

Using a Pastry Bag with a large decorative Star tip for piping, pipe frosting onto cupcakes in a circle starting on the outside of the cupcakes moving to the center of the cupcake.

*When cutting Butterfingers try cutting then straight down with knife. I found that some will crumble no matter how you cut them they will crumble.

Recipe adapted from Make Bake Celebrate

Enjoy!

Jessica and Lindy