• Preheat the oven to 350 degrees and prep your muffin pan(s) with liners. Set aside.

For The Cupcakes

• In the bowl of a stand mixer, combine the dry ingredients - sugar, flour, cocoa powder, baking powder, and salt. Whisk to combine.
  3 cups sugar, 3 cups flour, 1 ½ cups cocoa powder, 1 tbsp baking powder, 1 tsp Salt
• To the mixing bowl add the liquid ingredients: eggs, oil, milk, water and vanilla. Mix on low speed for one minute and then bump up the speed to medium and mix for an additional two minutes. Stop the mixer, scrape down the sides and mix again.
  4 eggs, ½ cup oil, 1 ½ cups milk, 1 ½ cups water, 2 tsp Vanilla
• Measure the cake batter to each cupcake liner until about ⅔ full. Bake in the preheated oven for approximately 14-16 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool completely before decorating.

For The Frosting

• In the bowl of a stand mixer, combine the softened butter, salt and powdered peanut butter. Mix on low speed until combined. Add in the powdered sugar and mix on low speed until combined.
  1 cup unsalted butter, 1 tsp salt, 4 cups powdered sugar, 1 cup peanut butter powder
• Add in 2 tablespoons worth of the milk and mix to combine. Bump up the speed to medium and mix for an additional two minutes until the frosting is smooth and fluffy looking. Only use the remaining milk if the mixture still appears dry and crumbly - mix again until smooth.
  3-4 tbsp milk
• Transfer the frosting to a piping bag fitted with a large star tip. Pipe a large mound onto each cupcake.
• Chop up about 1 cup worth of the Butterfingers. Cut a Butterfinger bar in half and press it into the frosting so that it is sticking upwards. Sprinkle with the remaining chopped Butterfinger pieces.
  Butterfinger candies