Chocolate Butterfinger Cup Cake Starring Rolls

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Devil’s Food Cake
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
2 sticks unsalted butter, softened
1 1/4 cups firmly packed dark brown sugar
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
4 large eggs, warmed in very warm water for 10 minutes
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 cup whole milk

Preheat oven to 350 degrees F. Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugars, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy.
Sift together the flour & baking soda and add this mixture, alternately with the milk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into large Muffin Cups and bake for 20 to 25 minutes – until done.
Let cool completely before decorating.

Vanilla Buttercream
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Chocolate Fudge Frosting:
4 ounces (120 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperature
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract

Melt the chocolate in a heatproof bowl placed over a saucepan
of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Hard Shell Topping Recipe
This chocolate sauce hardens, forming a chocolate shell over a cold item (like ice cream). Freeze your cupcake as directed and dip cupcakes in this chocolate sauce to make the hard shell.

16 oz. bag of semi-sweet chocolate chips
1/2 stick of butter
1/4 cup of oil

Melt chocolate and butter together in microwave at 15 second intervals until melted together. Then slowly stir in oil. Cool in refrigerator for about an hour then use. May be stored in refrigerator for about a week

Cut out some cake from the middle of the muffin. Fill with chocolate fudge and top with cut out cake. Pipe buttercream (the white stuff) around cake . Freeze and dip in chocolate coating. Immediately drizzle with crushed Butterfingers.

Chocolate Butterfinger Cup Cake Starring Rolls 3
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  • Anonymous
    October 7, 2010

    oh my lord, I love butterfingers!

  • foodies at home
    October 8, 2010

    UMMMMM…Hello…would you like to be my new best friend?! These look AMAZING!!!

  • elra
    October 22, 2010

    I haven't had any chance to say thank you for being an online friend on Foodbuzz. Thank you 🙂

    Your cake sounds simply irresistible.

We keep moving forward, opening new doors, and doing new things, because we’re curious and curiosity keeps leading us down new paths. - Walt Disney

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