Bake and cool 24 chocolate cupcakes. Transfer cupcakes to a wire rack to cool completely before adding the filling and frosting.

To make the ganache filling, add finely chopped chocolate to a medium bowl. Set aside.

In a small saucepan, add heavy whipping cream and heat on low until it begins to simmer (not boil). Remove from heat and pour over chopped chocolate. Let sit for several minutes, then stir smooth with a whisk until ganache forms. Cool for about 15 minutes before spooning into the cupcakes.

Use a cupcake corer, or sharp paring knife to core out the center on top of each cupcake. Discard the cored out pieces (or save them to add to our chocolate cake shake).

Spoon ganache into the cored cupcake.

For the frosting, beat butter in an electric mixer for two minutes. Add peanut butter, powdered sugar and milk. Beat an additional 4 minutes until smooth, light, and fluffy.

Using a large cookie scoop, scoop about 3 Tablespoons of frosting onto each of the filled cupcakes. Add crushed butterfingers to a small bowl.

Gently turn the cupcake upside down into the bowl of crushed butterfinger candies, lightly pressing onto the frosting.

Store for up to 3 days at room temperature.