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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix, pumpkin pie spice and cinnamon together and set aside.
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3. In a large bowl, combine pumpkin, eggs, oil and vanilla exact until smooth.
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4. Stir in cake mix and spices. (You can ALWAYS add 1 1/2 cups of chocolate chips if you want to.)
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5. Fill cupcake liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.
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6. Let cool.
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7. Butterfinger Buttercream: Prep Butterfingers by scraping off the chocolate with a knife. It doesn't have to be done perfectly, just get most of it off. Put the 4 de-chocolated butterfingers into a food processor or blender and grind them down. (If you only have a plastic bag and a rolling pin, that will do, you'll just get a bit of a work out.) Put the ground up Butterfingers through a sifter and the pieces that fall through will be added to your buttercream while the pieces that don't go through will become your "sprinkles" to put on top! In a mixer, beat your butter. Add the Butterfinger pieces that went through the sifter (it should look like a powder) to the butter and slowly add in powdered sugar until you reach your desired consistency. Add in vanilla extract and mix again. Add 1 tablespoon milk if it is too thick.
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8. Pipe onto cooled cupcakes, sprinkle on your Butterfinger "sprinkles" you made above, and top with a piece of Butterfinger!
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NOTE: You should get about 1/2 C. butterfinger "powder" that goes into your buttercream, this is the part fine enough to go through the sifter.