Irresistible Butterfinger Cheesecake Cupcakes (Print version)
Mini Butterfinger cheesecake cupcakes with an Oreo crust, peanut butter filling, candy crunch, and a simple drizzle.
# Ingredients:
For the Oreo crust
01 -
14 Oreo cookies, finely crushed
02 -
2 tablespoons (28 g) unsalted butter, melted
For the cheesecake filling
03 -
12 oz (340 g) full-fat brick cream cheese, softened
04 -
1/2 cup (120 g) full-fat sour cream, room temperature
05 -
1/3 cup (85 g) creamy peanut butter
06 -
3/4 cup (150 g) granulated sugar
07 -
1 teaspoon vanilla extract
08 -
2 large eggs plus 1 large egg yolk, room temperature
09 -
1 1/2 tablespoons all-purpose flour
10 -
2 full-size Butterfinger bars, chopped
For the topping
11 -
1/2 cup (125 g) creamy peanut butter
12 -
1 tablespoon confectioners' sugar
13 -
1 full-size Butterfinger bar, chopped
# Instructions:
01 -
Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners and lightly mist the liners with baking spray.
02 -
Stir the crushed Oreo cookies with melted butter. Divide among the liners, about 1 tablespoon per cup, and press firmly. Bake for 5 minutes, then set aside.
03 -
Beat cream cheese, sour cream, peanut butter, sugar, and vanilla until smooth. Add eggs and yolk on low speed just until combined. Fold in flour, then fold in the chopped Butterfinger bars.
04 -
Divide the batter over the warm crusts, filling each liner nearly to the top. Bake for 22-25 minutes, until the edges are set and the centers still wobble slightly.
05 -
Cool the cheesecakes in the pan on a rack until room temperature. Refrigerate for at least 2 hours, or overnight for the cleanest texture.
06 -
Warm the peanut butter over low heat until loose, then whisk in confectioners' sugar. Spoon a small amount over each chilled cupcake and sprinkle with chopped Butterfinger before serving.
# Good to know:
01 -
Chill at least 2 hours before topping and serving.
02 -
Add the candy topping close to serving for the best crunch.
03 -
Store covered in the refrigerator for up to 4 days.