1 bx German Choc cake mix
1 can Choc Frosting
creamy peanut butter
bag of mini Butterfingers (crushed)
Make your cupcakes according to directions and set aside to cool. Find yourself a decorating bag and fill it up evenly with peanut butter and chocolate frosting - I put PB on one side and Choc on the other and it just blended together when it came out.
Using the end of a wooden spoon, I poked a hole in each cupcake and squirted in PB/Choc frosting into each hole. I went and added more after the frosting had settled a bit. Now frost them with your canned frosting and dip them in the crushed Butterfinger bars.