Butterbeer Cupcakes

By carvalhohm

These cupcakes are filled with a burst of butterscotch ganache and covered with a butterscotch buttercream frosting. To top it off, there’s an additional drizzle of butterscotch on top.

Ingredients

• CUPCAKES:
• 2 cups flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar, packed
• 3 large eggs
• 1 1/2 teaspoon vanilla
• 1 teaspoon butter flavoring
• 1/2 cup buttermilk
• 1/2 cup cream soda
• GANACHE:
• 1 (11 ounce) package butterscotch chips
• 1 cup heavy cream
• BUTTERCREAM FROSTING:
• 1/2 cup (1 stick) unsalted butter, softened
• 1/3 cup butterscotch ganache
• 1 teaspoon vanilla
• 1 teaspoon butter flavoring
• 1/8 teaspoon salt
• 1 (16 ounce) package powdered sugar
• Splash milk or cream (as needed)

Preparation

Step 1

CUPCAKES:

Preheat the oven to 350 degrees and line cupcake pans with paper liners.

Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.

Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.

BUTTERSCOTCH FILLING:

In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.

BUTTERCREAM FILLING:

Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.