Chocolate Butterfinger Frosting

  • Author: Julianne Bayer
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 5 cups


Creamy, chocolaty frosting loaded with Butterfinger candy bars.


  • 1 1/2 C Unsalted butter
  • 3 tbsp Cocoa powder
  • 56 C Powdered sugar
  • 2 tsp Pure vanilla extract
  • 23 tbsp Heavy whipping cream or milk
  • 15 oz Butterfinger candy bars, chopped


  1. Butter should be at room temperature or slightly firmer, not melted. Beat on medium speed until butter is light and fluffy.
  2. Sift cocoa powder through a fine sieve. Slowly add cocoa butter and beat into butter. Adding the vanilla extract at this stage will allow the mix to be smoother before adding the powdered sugar.
  3. Add powered sugar one cup at a time, beating on medium-low speed. The frosting will become quite thick.
  4. Add heavy whipped cream and increase speed to medium high. Beat for a couple minutes. This will help the frosting to be smoother and creamier.
  5. Use a food processor to grind the Butterfingers into small pieces. Add to frosting and mix to incorporate.
  6. Scoop onto cooled cupcakes or eat with a spoon.
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