Disney Food Confession-Butterfinger Cupcake with Recipe

Disney Food Confession-Butterfinger Cupcake with RecipeWhere can you find it?
Disney’s Hollywood Studios-Starring Rolls Cafe

What is it?
A chocolate cupcake with a chocolate creme filled center topped with butter cream frosting dipped in Butterfinger crumbled
goodness. This is a sweet lovers DREAM dessert!!

Why you want it-
It is one of the best desserts in “The World” and it is a mountain of sugary goodness to get you through the day!!
You can get this as a dessert with your meal at Starring Rolls instead of the typical chocolate cake! It is also $3.99 OR
1 Snack Credit on the Dining Plan. And don’t forget a mug of milk to wash it down with.

Photo courtesy of Janet Deane *who admitted to having 2 on her recent trip*.
Thank you Janet for the YUMMIE photo!


*Here is a recipe I found online just in case anyone wants to bring a little Disney into your home*

Starring Rolls Butterfinger Cupcake recreation

1 box Devil’s Food Cake mix, plus ingredients to make cake
1 can fudge frosting
4 cups chocolate chips
6 Tbsp canola oil
3 (3.7 oz) King Size Butterfingers

Quick Butter cream Frosting
18 Tbsp butter, softened
6 Tbsp milk
1 Tbsp vanilla
6 3/4 cups powdered sugarPrepare cupcakes as stated on the box. Let cupcakes cool completely.

Using a sharp knife, cut a cone shape out on top of the cupcake. Make sure your cut goes about halfway into the cupcake. Remove the cake and fill the hole with fudge frosting. Add the cake you removed to the top of the cupcake, making sure that the pointy cone end is sticking up.

Prepare the butter cream frosting. Mix together all the ingredients and beat on medium for 3 minutes, until fluffy. Ice your cupcakes. It may be easiest to use a piping bag for this. Let the frosting set up for 30 minutes.

While the frosting is setting up, use a food processor to crush up Butterfingers. It may be easiest to use frozen Butterfingers.

Combine chocolate chips and oil in a medium microwave-safe bowl. Heat on HIGH for 1 minute. Stir and continue to heat at 30 second intervals until completely melted. Allow to cool for 5-10 minutes before using. Dip the frosted cupcakes into the chocolate – I used a spoon to hold the frosting into place to make sure it didn’t fall off the cupcake. Immediately coat the cupcake with the pulverized Butterfingers – just smash it all over the chocolate. Repeat until all cupcakes are dipped and covered. Refrigerate approximately 1 hour to allow the chocolate to set up.

If you have a Disney Food Confession email me at dulcie@chipandco.com. Let me know the What, Where, and Why you love it so much. We would love to feature your picture and link to your website or blog if you have one.

  • What’s All the Fuss about . . . The Butterfinger Cupcake. (disneyfoodreport.com)
  • Disney Food Confession – Chocolate Peanut Butter Cupcake (chipandco.com)
Disney Food Confession-Butterfinger Cupcake with Recipe
Please note: some posts may contain affiliate links which means our team could earn money if you purchase products from our site

D2T-1

Let our friends at Destinations to Travel help you book your next Disney Vacation. They are the preferred Travel Agency of Chip and Company and Disney Addicts, and who we use ourselves.

Get started below for your FREE No Obligation Quote.

Book With our friends at Destinations to Travel

Name(Required)
MM slash DD slash YYYY
This field is for validation purposes and should be left unchanged.

For the BEST in Disney, Universal, Dollywood, and SeaWorld Theme Park News, Entertainment, Merchandise & More follow us on, Facebook, Instagram, and Youtube. Don't forget to check out the Chip and Company Radio Network too!

YouTube player

Written by:

This account is for Past Writers and Friends who love Disney and want to share that love with you.
View All Posts
Follow Me :

2 thoughts on “Disney Food Confession-Butterfinger Cupcake with Recipe

  1. I just had my first one of these today and couldnt believe how good it was!! Thanks for the recipe I will def be recreating these at home!!

Comments are closed.