Growing up I spent months carefully deciding on the perfect Halloween costume for that wonderful candy filled  night. I have so many great memories of ending our nights of trick or treating at my grandparents’ house, meticulously sorting and trading our candy with my brother and cousins. Clark bars always went to Grandpa, Mr.Goodbars to Grandma and Kit Kats to my dad. And all the rest we got to enjoy ourselves, hoping to stretch out our bags of sweets throughout the month of November.

I’ve had many memorable Halloweens. One as princess, another as Minnie Mouse, quite a a few as Pocahontus, and then one very special Halloween two years ago when I happened to meet a history buff in a flight suit. It started out as a night that I had whole heartedly planned on spending on the couch….because let’s be honest, there was probably a Halloween themed Food Network special on TV that I had no intention of missing. But, alas my roommate Leona insisted I go out because we were yet to debut our fabulously homemade Sherlock Holmes & Watson costumes. And I am so very thankful for that awesome set of costumes, because that was the night I met Eric. We discussed our mutual love for the history channel and our comical height difference. He told many corny jokes…and I was smitten. The next day this giant in the flight suit agreed to come visit Leona and I because she had a plan to make a chocolate cake. Eric came over for the cake… and came back pretty much every day after that. So because it seems that chocolate cake is the way to this boy’s heart, I decided another chocolate cake was in order. And since his favorite candy are butterfingers, Butterfinger Cupcakes was the delicious result. The cake is very moist and chocolate-y so I wanted to use a lighter frosting than the traditional buttercream. This fluffy frosting made from egg whites & sugar is a bit more time consuming, but with a flavor reminiscent of marshmallow fluff, it is definitely worth the extra time. Happy Halloween!

Cupcake Ingredients: 12 cupcakes

• 1/2 cup white sugar
• 1/2 cup brown sugar
• 3/4 + 2 tbsp flour
• 1/4 cup + 2 tbsp cocoa powder
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1/2 cup of milk
• 1/4 cup of canola oil
• 1 tsp vanilla
• 1/2 cup boiling water
• 4-5 tablespoons caramel topping
• 3-4 mini butterfinger bars

1. In a large bowl sift together dry ingredients
2. Add egg, milk, canola oil & vanilla into dry ingredients and beat with an electric mixer until mixed well
3. Stir in boiling water (batter will be very runny)
4. Pour batter into 12 cupcake liners and bake at 350 for 22 minutes
5. Before cupcakes have cooled, prick the top of each cupcake with a fork

1. Drizzle caramel topping on top of each cupcake; caramel should absorb into cake within a minute

1. Next sprinkle crumbled butterfinger bars onto top of cupcake; it should also melt into cupcakes
2. Let cupcakes cool

Frosting Ingredients:

• 1 cup sugar
• 1/4 teaspoon cream of tartar
• 1/3 cup water
• 1 teaspoon vanilla
• dash of salt
• 2 egg whites

Preparation:

• Place sugar, cream of tartar,vanilla  and water in a large saucepan over heat and stir until sugar has dissolved and mixture is boiling
• In a large metal bowl, place egg whites and beat on high
• Gradually pour  sugar syrup into egg whites while continuing to beat on high until soft peaks have formed; this may take up to 10 minutes
• Place frosting in a pastry bag and pipe unto cupcakes; sprinkle with extra butterfinger crumbles