Introduction
Craving the rich, chocolatey-peanut butter decadence of Butterfinger cupcakes but looking for a hands-off, cozy twist? Say hello to Slow Cooker Butterfinger Brownie Cake! This indulgent recipe reimagines the oven-baked cupcakes as a fudgy, slow-cooked dessert, featuring a moist brownie base loaded with milk chocolate chips, topped with creamy peanut butter frosting and sprinkled with crunchy Butterfinger pieces for a nostalgic crunch. The slow cooker makes this dessert effortless, melding the flavors into a warm, gooey treat that’s perfect for scooping into bowls or slicing for sharing. Ideal for game nights, holiday potlucks, or indulgent family gatherings, this cake is a crowd-pleaser that fills your kitchen with the irresistible aroma of chocolate and peanut butter. Ready to dive into a decadent, fuss-free treat? Let’s get cooking with this sweet, shareable recipe that’s sure to become a favorite!
Overview: Why Slow Cooker Butterfinger Brownie Cake is a Must-Try
Slow Cooker Butterfinger Brownie Cake is a decadent dessert that captures the iconic chocolate-peanut butter essence of Butterfinger cupcakes in a moist, slow-cooked format. The slow cooker simplifies the preparation, creating a fudgy, melded texture with minimal effort, while the Butterfinger pieces add a delightful crunch. It’s a comforting, customizable treat that’s perfect for chocolate lovers, busy home cooks, or anyone craving a cozy, bakery-style dessert with crowd-pleasing appeal.
- Time Requirement: 25 minutes prep, 2-3 hours on low or 1.5-2 hours on high, plus 10 minutes for cooling and frosting.
- Difficulty Level: Easy! It involves mixing, slow cooking, frosting, and garnishing, suitable for all skill levels.
- Why It’s Special: This dessert is make-ahead-friendly, indulgent, and ideal for any occasion. The slow cooker makes it hands-off, and the Butterfinger flavors deliver a rich, nostalgic experience.
This recipe serves 8-10 and is perfect for potlucks, game nights, or chocolate-themed gatherings!
Essential Ingredients
The magic of Slow Cooker Butterfinger Brownie Cake comes from its rich, indulgent ingredients. Each one adds chocolatey depth, peanut butter creaminess, or crunchy texture to create a cohesive, Butterfinger-inspired dessert. Here’s what you’ll need:
For the Brownie Cake
- Salted Sweet Cream Butter (½ cup + 2 tbsp): Adds rich flavor.
- Substitution: Unsalted butter + ¼ tsp salt or vegan butter.
- Semi-Sweet Chocolate Baking Bar (4 oz, chopped): Provides deep chocolate flavor.
- Substitution: Semi-sweet chocolate chips or dark chocolate.
- Granulated Sugar (½ cup): Sweetens the batter.
- Substitution: Coconut sugar or maple syrup (reduce to ⅓ cup).
- Light Brown Sugar (½ cup, tightly packed): Adds caramel-like sweetness.
- Substitution: Dark brown sugar or coconut sugar.
- Large Eggs (2, room temperature): Binds and adds moisture.
- Substitution: Flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for vegan.
- Pure Vanilla Extract (2 tsp): Enhances flavor.
- Substitution: Almond extract or omit.
- All-Purpose Flour (½ cup + 2 tbsp, spooned and leveled): Forms the structure.
- Substitution: Gluten-free flour blend or almond flour (texture may vary).
- Milk Chocolate Chips (1 ¼ cups): Adds melty chocolate bursts.
- Substitution: Semi-sweet or dark chocolate chips.
For the Peanut Butter Frosting
- Creamy Peanut Butter (1 cup, preferably Reese’s): Provides bold peanut butter flavor.
- Substitution: Other creamy peanut butter or almond butter.
- Salted Sweet Cream Butter (⅔ cup, softened): Creates a rich frosting base.
- Substitution: Unsalted butter + ¼ tsp salt or vegan butter.
- Pure Vanilla Extract (1 tsp): Enhances flavor.
- Substitution: Omit or use almond extract.
- Powdered Sugar (2 cups): Sweetens and thickens frosting.
- Substitution: Granulated sugar (blend to powder) or reduce to 1 ½ cups for less sweetness.
- Heavy Cream (3 tbsp): Adjusts frosting consistency.
- Substitution: Whole milk or plant-based cream.
For Garnish
- Crushed Butterfinger Candy (½ cup): Adds crunchy texture.
- Substitution: Crushed peanut brittle or toffee bits.
- Fun-Size Butterfinger Candies (6, halved): Provides decorative topping.
- Substitution: Mini Butterfinger pieces or chopped peanuts.
Why They’re Important: The semi-sweet chocolate and milk chocolate chips create a fudgy, indulgent base, while the peanut butter frosting adds creamy richness. The Butterfinger pieces deliver a signature crunch and nostalgic flavor, making each bite a decadent delight.
Step-by-Step Instructions
To adapt the Butterfinger Cupcakes for the slow cooker, we’ll create a fudgy brownie batter, slow cook it into a moist cake with chocolate chips, and top it with creamy peanut butter frosting and Butterfinger pieces for crunch. The slow cooker ensures a dense, gooey texture, perfect for scooping or slicing. Here’s how:
Step 1: Prepare the Brownie Batter
- In a microwave-safe bowl, combine ½ cup + 2 tbsp salted sweet cream butter and 4 oz chopped semi-sweet chocolate baking bar. Heat in 30-second intervals, stirring well after each interval, until melted and smooth, about 1-1 ½ minutes total.
- Stir in ½ cup granulated sugar and ½ cup tightly packed light brown sugar until well combined.
- Add 2 large eggs, one at a time, stirring well after each addition until fully incorporated.
- Stir in 2 tsp pure vanilla extract.
- Add ½ cup + 2 tbsp all-purpose flour (spooned and leveled) and stir just until combined, avoiding overmixing to maintain a fudgy texture.
- Fold in 1 ¼ cups milk chocolate chips until evenly distributed.
- Tip: Chop the chocolate bar finely for even melting. Use room-temperature eggs for better emulsification. Fold chocolate chips gently to avoid deflating the batter.
Step 2: Prepare the Slow Cooker
- Lightly grease a 4-6 quart slow cooker insert with cooking spray or a thin layer of butter to prevent sticking.
- For easier removal, line the slow cooker with a parchment paper sling (two long strips crossed, overhanging the edges) and lightly spray the parchment.
- Pour the brownie batter into the slow cooker, smoothing the top with a spatula for even cooking.
- Tip: Use a slow cooker liner or parchment sling for easy cleanup and removal. Ensure the batter is spread evenly to avoid uneven cooking.
Step 3: Slow Cook
- Cover and cook on low for 2-3 hours or high for 1.5-2 hours, until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Check doneness at the minimum time; if the center is too wet, continue cooking in 15-minute increments. If the top looks too moist, remove the lid for the last 15-20 minutes to evaporate excess moisture.
- Tip: Place a paper towel or clean dish towel under the lid to catch condensation and prevent a soggy surface. Avoid lifting the lid too often to maintain heat. Cooking times vary by slow cooker model.
Step 4: Cool the Cake
- Turn off the slow cooker and let the brownie cake cool in the insert for 10-15 minutes to set slightly, making it easier to remove or scoop.
- Use the parchment sling (if used) to lift the cake out, or scoop portions directly from the slow cooker. Transfer to a serving platter if slicing, or serve warm from the slow cooker for a rustic presentation.
- Tip: Cool the cake slightly before frosting to prevent melting. If serving warm, scoop directly for a cozy, gooey experience.
Step 5: Prepare the Peanut Butter Frosting
- In a medium mixing bowl, use a handheld mixer or stand mixer on medium-high speed to beat 1 cup creamy peanut butter, ⅔ cup softened salted sweet cream butter, and 1 tsp pure vanilla extract for 1-1 ½ minutes, until smooth and creamy.
- Add 2 cups powdered sugar, ½ cup at a time, alternating with 3 tbsp heavy cream, beating until fully incorporated and the frosting is smooth and spreadable.
- Tip: Soften butter at room temperature for easier beating. Add cream gradually to achieve a spreadable or pipeable consistency. Beat until fluffy for a professional finish.
Step 6: Assemble and Serve
- Spread or pipe the peanut butter frosting over the cooled or slightly warm cake using a spatula or a piping bag fitted with an open star tip (e.g., Wilton 1M). For piping, hold the bag ½ inch above the surface and swirl in a C-shape to create a star swirl effect.
- Sprinkle ½ cup crushed Butterfinger candy evenly over the frosted cake. Place 6 halved fun-size Butterfinger candies decoratively on top.
- Slice the cooled cake into 8-10 squares or wedges, or scoop warm portions into bowls or dessert cups (about ½ cup per serving).
- Serve warm for a gooey, indulgent experience or at room temperature for a firmer texture. Pair with coffee, milk, or a dessert liqueur (like Kahlúa) for a decadent vibe.
- Tip: Pipe frosting for a decorative look or spread for simplicity. Sprinkle Butterfinger pieces evenly for crunch in every bite. Serve in colorful bowls or plates to enhance the chocolatey theme.
Assembly: Serving Your Slow Cooker Butterfinger Brownie Cake
Now it’s time to present this rich, indulgent dessert and make it look as good as it tastes! Here’s how to assemble Slow Cooker Butterfinger Brownie Cake:
- Serve the Dessert: Slice the cooled cake into neat squares or scoop warm portions into bowls or dessert cups, showcasing the fudgy brownie, melty chocolate chips, and creamy frosting. Ensure each serving highlights the Butterfinger crunch and peanut butter richness.
- Garnish: Sprinkle extra crushed Butterfinger candy, drizzle with chocolate syrup, or add a dollop of whipped cream for indulgence. A few chopped peanuts add texture.
- Presentation Tip: Use dark plates or rustic ceramic bowls to highlight the cake’s rich colors and glossy frosting. Arrange Butterfinger halves artfully for a bakery-style look.
- Optional Sides: Pair with a scoop of vanilla ice cream, fresh strawberries, or chocolate cookies to complement the richness. Serve with a cold glass of milk for a nostalgic vibe.
- Optional Add-Ins: Offer extra Butterfinger pieces, chocolate chips, or caramel sauce on the side for customization.
Pro Tip: Serve family-style by placing the warm cake in the slow cooker with a serving spoon, with frosting, Butterfinger pieces, and whipped cream in separate bowls, letting guests customize their portions for a fun, interactive treat perfect for game nights or holiday gatherings!
Storage and Make-Ahead Tips
Slow Cooker Butterfinger Brownie Cake is best enjoyed fresh for optimal fudginess and frosting texture, but leftovers and make-ahead options can be managed with care. Here’s how to keep it fresh:
- Storing Leftovers:
- Store the cake in an airtight container in the fridge for up to 5 days. Keep unfrosted portions separate from frosting to prevent sogginess.
- Reheat individual portions in the microwave (15-30 seconds) for a warm texture, or serve chilled for a denser cake. Refresh with extra Butterfinger pieces if needed.
- Make-Ahead Tips:
- Batter: Prepare the brownie batter up to 24 hours ahead and refrigerate in an airtight container. Stir gently before pouring.
- Frosting: Prepare up to 3 days ahead and store in the fridge. Re-whip with a mixer before using to restore fluffiness.
- Butterfinger Garnish: Crush and halve Butterfinger candies up to a week ahead and store at room temperature in an airtight container.
- Freezing: Freeze the unfrosted cake (whole or in slices) for up to 2 months in an airtight container or wrapped tightly in plastic wrap and foil. Thaw in the fridge overnight, then frost and garnish before serving. Texture may be slightly denser after freezing.
- Tip: Use leftover cake as a topping for ice cream, a filling for parfaits with whipped cream, or crumbled over yogurt for quick, indulgent treats.
Recipe Variations
Slow Cooker Butterfinger Brownie Cake is highly versatile—here are some fun ways to mix it up:
- Butterfinger Caramel Brownie Cake: Drizzle with caramel sauce alongside the frosting for a sweet, sticky twist.
- Mocha Butterfinger Cake: Add 1 tsp instant coffee granules to the brownie batter for a mocha flavor.
- Peanut Butter Chip Butterfinger Cake: Replace half the milk chocolate chips with peanut butter chips for extra peanut butter intensity.
- Gluten-Free: Use a gluten-free flour blend and ensure Butterfinger candies are gluten-free (most are, but check labels).
- Vegan: Use vegan butter, flax eggs, plant-based cream, and vegan chocolate chips and peanut butter. Replace Butterfinger with vegan peanut butter candy or toffee bits.
- Butterfinger Crunch Cake: Mix ¼ cup crushed Butterfinger pieces into the batter for extra crunch throughout.
Get creative and make it your own—this dessert loves a little experimentation!
Conclusion
You’re now ready to make Slow Cooker Butterfinger Brownie Cake that’ll bring the iconic chocolate-peanut butter flavors of Butterfinger cupcakes to your table! This dessert is all about a fudgy brownie base, melty chocolate chips, creamy frosting, and crunchy Butterfinger pieces, united for a decadent, indulgent treat. Whether you’re serving it for a game night, a holiday party, or a cozy family gathering, it’s sure to impress with its nostalgic, crowd-pleasing appeal. So grab your slow cooker, chop that chocolate, and let the kitchen fill with the irresistible aroma of chocolate and peanut butter. Play with variations, customize with your favorite garnishes, and enjoy every rich, gooey bite. Happy cooking!
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Butterfinger Cupcakes
Description
Craving the rich, chocolatey-peanut butter decadence of Butterfinger cupcakes but looking for a hands-off, cozy twist? Say hello to Slow Cooker Butterfinger Brownie Cake! This indulgent recipe reimagines the oven-baked cupcakes as a fudgy, slow-cooked dessert, featuring a moist brownie base loaded with milk chocolate chips, topped with creamy peanut butter frosting and sprinkled with crunchy Butterfinger pieces for a nostalgic crunch.
Ingredients
For the Brownie Cake
-
Salted Sweet Cream Butter (½ cup + 2 tbsp): Adds rich flavor.
-
Substitution: Unsalted butter + ¼ tsp salt or vegan butter.
-
-
Semi-Sweet Chocolate Baking Bar (4 oz, chopped): Provides deep chocolate flavor.
-
Substitution: Semi-sweet chocolate chips or dark chocolate.
-
-
Granulated Sugar (½ cup): Sweetens the batter.
-
Substitution: Coconut sugar or maple syrup (reduce to ⅓ cup).
-
-
Light Brown Sugar (½ cup, tightly packed): Adds caramel-like sweetness.
-
Substitution: Dark brown sugar or coconut sugar.
-
-
Large Eggs (2, room temperature): Binds and adds moisture.
-
Substitution: Flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for vegan.
-
-
Pure Vanilla Extract (2 tsp): Enhances flavor.
-
Substitution: Almond extract or omit.
-
-
All-Purpose Flour (½ cup + 2 tbsp, spooned and leveled): Forms the structure.
-
Substitution: Gluten-free flour blend or almond flour (texture may vary).
-
-
Milk Chocolate Chips (1 ¼ cups): Adds melty chocolate bursts.
-
Substitution: Semi-sweet or dark chocolate chips.
-
For the Peanut Butter Frosting
-
Creamy Peanut Butter (1 cup, preferably Reese’s): Provides bold peanut butter flavor.
-
Substitution: Other creamy peanut butter or almond butter.
-
-
Salted Sweet Cream Butter (⅔ cup, softened): Creates a rich frosting base.
-
Substitution: Unsalted butter + ¼ tsp salt or vegan butter.
-
-
Pure Vanilla Extract (1 tsp): Enhances flavor.
-
Substitution: Omit or use almond extract.
-
-
Powdered Sugar (2 cups): Sweetens and thickens frosting.
-
Substitution: Granulated sugar (blend to powder) or reduce to 1 ½ cups for less sweetness.
-
-
Heavy Cream (3 tbsp): Adjusts frosting consistency.
-
Substitution: Whole milk or plant-based cream.
-
For Garnish
-
Crushed Butterfinger Candy (½ cup): Adds crunchy texture.
-
Substitution: Crushed peanut brittle or toffee bits.
-
-
Fun-Size Butterfinger Candies (6, halved): Provides decorative topping.
-
Substitution: Mini Butterfinger pieces or chopped peanuts.
-
Why They’re Important: The semi-sweet chocolate and milk chocolate chips create a fudgy, indulgent base, while the peanut butter frosting adds creamy richness. The Butterfinger pieces deliver a signature crunch and nostalgic flavor, making each bite a decadent delight.
Instructions
Step 1: Prepare the Brownie Batter
-
In a microwave-safe bowl, combine ½ cup + 2 tbsp salted sweet cream butter and 4 oz chopped semi-sweet chocolate baking bar. Heat in 30-second intervals, stirring well after each interval, until melted and smooth, about 1-1 ½ minutes total.
-
Stir in ½ cup granulated sugar and ½ cup tightly packed light brown sugar until well combined.
-
Add 2 large eggs, one at a time, stirring well after each addition until fully incorporated.
-
Stir in 2 tsp pure vanilla extract.
-
Add ½ cup + 2 tbsp all-purpose flour (spooned and leveled) and stir just until combined, avoiding overmixing to maintain a fudgy texture.
-
Fold in 1 ¼ cups milk chocolate chips until evenly distributed.
-
Tip: Chop the chocolate bar finely for even melting. Use room-temperature eggs for better emulsification. Fold chocolate chips gently to avoid deflating the batter.
-
Step 2: Prepare the Slow Cooker
-
Lightly grease a 4-6 quart slow cooker insert with cooking spray or a thin layer of butter to prevent sticking.
-
For easier removal, line the slow cooker with a parchment paper sling (two long strips crossed, overhanging the edges) and lightly spray the parchment.
-
Pour the brownie batter into the slow cooker, smoothing the top with a spatula for even cooking.
-
Tip: Use a slow cooker liner or parchment sling for easy cleanup and removal. Ensure the batter is spread evenly to avoid uneven cooking.
-
Step 3: Slow Cook
-
Cover and cook on low for 2-3 hours or high for 1.5-2 hours, until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
-
Check doneness at the minimum time; if the center is too wet, continue cooking in 15-minute increments. If the top looks too moist, remove the lid for the last 15-20 minutes to evaporate excess moisture.
-
Tip: Place a paper towel or clean dish towel under the lid to catch condensation and prevent a soggy surface. Avoid lifting the lid too often to maintain heat. Cooking times vary by slow cooker model.
-
Step 4: Cool the Cake
-
Turn off the slow cooker and let the brownie cake cool in the insert for 10-15 minutes to set slightly, making it easier to remove or scoop.
-
Use the parchment sling (if used) to lift the cake out, or scoop portions directly from the slow cooker. Transfer to a serving platter if slicing, or serve warm from the slow cooker for a rustic presentation.
-
Tip: Cool the cake slightly before frosting to prevent melting. If serving warm, scoop directly for a cozy, gooey experience.
-
Step 5: Prepare the Peanut Butter Frosting
-
In a medium mixing bowl, use a handheld mixer or stand mixer on medium-high speed to beat 1 cup creamy peanut butter, ⅔ cup softened salted sweet cream butter, and 1 tsp pure vanilla extract for 1-1 ½ minutes, until smooth and creamy.
-
Add 2 cups powdered sugar, ½ cup at a time, alternating with 3 tbsp heavy cream, beating until fully incorporated and the frosting is smooth and spreadable.
-
Tip: Soften butter at room temperature for easier beating. Add cream gradually to achieve a spreadable or pipeable consistency. Beat until fluffy for a professional finish.
-
Step 6: Assemble and Serve
-
Spread or pipe the peanut butter frosting over the cooled or slightly warm cake using a spatula or a piping bag fitted with an open star tip (e.g., Wilton 1M). For piping, hold the bag ½ inch above the surface and swirl in a C-shape to create a star swirl effect.
-
Sprinkle ½ cup crushed Butterfinger candy evenly over the frosted cake. Place 6 halved fun-size Butterfinger candies decoratively on top.
-
Slice the cooled cake into 8-10 squares or wedges, or scoop warm portions into bowls or dessert cups (about ½ cup per serving).
-
Serve warm for a gooey, indulgent experience or at room temperature for a firmer texture. Pair with coffee, milk, or a dessert liqueur (like Kahlúa) for a decadent vibe.
-
Tip: Pipe frosting for a decorative look or spread for simplicity. Sprinkle Butterfinger pieces evenly for crunch in every bite. Serve in colorful bowls or plates to enhance the chocolatey theme.
-
FAQs
Q: Can I make this with the original cupcake method?
A: Yes! Follow the original instructions: melt butter and chocolate, mix with sugars, eggs, vanilla, and flour, fold in chocolate chips, fill lined muffin tins, bake at 350°F for 22-25 minutes, cool, and frost with peanut butter frosting, garnishing with Butterfinger pieces.
Q: Can I use crunchy peanut butter in the frosting?
A: Yes! Crunchy peanut butter adds texture but may be harder to pipe. Use as directed for a nuttier frosting.
Q: Is this recipe gluten-free?
A: It can be! Use a gluten-free flour blend and ensure Butterfinger candies are gluten-free (most are, but check labels).
Q: Can I make this vegan?
A: Yes! Use vegan butter, flax eggs, plant-based cream, vegan chocolate chips, and vegan peanut butter. Replace Butterfinger with vegan peanut butter candy or toffee bits.
Q: Can I freeze leftovers?
A: Freeze the unfrosted cake for up to 2 months. Thaw, reheat gently, and frost with fresh frosting and Butterfinger pieces. Texture may be denser after freezing.
Q: What’s the best way to serve this for a crowd?
A: Keep the cake warm in the slow cooker on the “keep warm” setting, with frosting, Butterfinger pieces, and whipped cream in separate bowls. Let guests scoop or slice their own portions for a fun, interactive treat perfect for game nights or holiday gatherings.