Espresso-Infused Butterfinger Mini Cakes | DishGen Recipe

Ingredients

• 240 g all-purpose flour
• 200 g granulated sugar
• 125 g unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 236 ml whole milk
• 118 ml vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 160 ml hot espresso Tres Leches:
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 120 ml whole milk
• 1/2 cup crushed Butterfinger candy bars Butterfinger Frosting:
• 240 g whipping cream
• 30 g powdered sugar
• 2 tsp vanilla
• 1/2 cup crushed Butterfinger candy bars