Butterbeer Cupcakes

Butterbeer is a drink from the Harry Potter series, it is heavily flavored with butterscotch and has been recreated into a real drink at the Harry Potter theme park. Thankfully, someone took the drink inspiration and turned it into a quadruple butterscotch cupcake.

I made this cupcake and it is a butterscotch lovers dream. Heavy butterscotch flavor (obviously, since every component of the cupcake has butterscotch added) and also a nice sweetness and the cake has a great texture.

For more picture, click here.

Triple Butterscotch Cupcakes
Adapted from Squirrel Bakes

Makes about 15

Butterscotch Cupcakes

2 cups all purpose flour
1 1/2 teaspoons 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 teaspoons vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

Preheat oven to 350°F. Line cupcake tins with paper liners.

In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream butter until fluffy, about 1 minute. Add in sugars and beat until well combined, about 3 to 5 minutes. Add in eggs, one at a time, mixing thoroughly after each addition. Mix in vanilla and butter flavoring.

Add one third of the flour mixture to the butter mixture and mix gently, then add 1/4 cup buttermilk and 1/4 cup cream soda and mix until just combined. Add half of remaining flour and mix until just combined. Add the remaining buttermilk and cream soda, mix briefly and then add the remaining of the flour. Mix until all ingredients are just combined. Do not overmix.

Fill each cupcake liner about 3/4 full. Bake 15-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove and let cool in pan for 10 minutes. Let cool completely on a cooling rack before filling and frosting.

Butterscotch Ganache

3/4 cup heavy cream
11 ounces (1 1/4 cup plus 2 tablespoons) butterscotch chips

Heat heavy cream in a double boiler until just simmering. Add butterscotch chips and whisk together until they are completely melted. Remove from heat and allow to cool to room temperature.

Set aside 1/3 cup of ganache for the buttercream.

Once the cupcakes have cooled, use the cone method or an apple corer to remove the centers of the cupcakes and fill with butterscotch ganache. Replace top and frost with buttercream.

*This will make more than necessary, feel free to drizzle over ice cream, chocolate cake, or other things you have around your kitchen.

Butterscotch Buttercream

1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
16 ounces (about 3 3/4 cups) confectioners' sugar

Cream butter for about 1 minute or until fluffy. Mix in butterscotch ganache, vanilla, butter flavoring, and salt until well combined. Sift in confectioners' sugar, one cup at a time, until completely mixed it, scraping the bowl as necessary. Beat buttercream on medium-high for 2-3 minutes or until shiny and fluffy. If the buttercream is too thick, add a tablespoon of milk or cream and mix until combined.

Frost cooled and filled cupcakes and drizzle leftover buttercream on top.