We couldn’t make it out to the Harry Potter midnight premiere, but we still wanted to commemorate the end of an era. So, of course, food was involved.
When I was reading the series, I was always intrigued by the idea of butterbeer. I always imagined it must’ve tasted like liquid butterscotch candies. One of these days, I’ll make it out to the Wizarding World of Harry Potter to try out legitimate butterbeer. In the meantime, these fantastic cupcakes will be more than enough to suffice!
Big warning – these cupcakes are very sweet. Well, really the cake portion isn’t so bad, but the frosting would probably be the ultimate sweet tooth’s heaven. It is not just sweet, but rich, smooth, and silky. This is just quite a lovely cupcake overall.
(Click for an easy-to-read/printable PDF version of the recipe!)
For the cupcakes, you will need: Flour, sugar (white & brown), baking powder, baking soda, salt, buttermilk, butter (softened), eggs, vanilla extract, butter flavoring, and cream soda.
Cream the softened butter with the granulated & dark brown sugar, until light and fluffy. Add in the eggs one at a time; beat in the vanilla & butter flavoring.
To the creamed butter/sugar mixture, alternate adding in the rest of the ingredients. Add in a bit of your combined dry ingredients. Mix. Pour some buttermilk. Mix. Add in some cream soda. Mix… Repeat ’til you run out!
Spoon the batter into your lined cupcake/muffin pan(s), about 3/4 full. Stick ’em in a 350 degree oven for about 15-17 minutes.
Let them cool completely on wire racks. (Resist the temptation to eat one of ’em now. Let. Them. Cool. It’s worth the wait. Promise!)
While you wait for the cupcakes to cool, let’s get to work on the ganache & frosting.
For the ganache, you will need: heavy whipping cream and butterscotch chips.
In a double-boiler (heatproof bowl over a pot of simmering water), let the butterscotch and cream melt/combine until smooth. (Cheat: Stick it in the microwave. Heat it up in 30 second intervals, mixing well each time. Melt/mix until completely combined & smooth!)
And you thought ganache was a fancy thing and would take years to do. False. You are done. Let it cool to room temperature. Once cooled, pour it into a squeeze bottle (very inexpensive at the grocery store/Wal-Mart). This makes it very easy to fill the cooled cupcakes. Insert the tip of the bottle into the center of each cupcake. Gently squeeze until a little bit of the ganache begins to overflow.
Now, let’s whip up some frosting.
For the frosting, you will need: Butter (softened), powdered sugar, vanilla extract, butter flavoring, salt, and a little bit of the ganache.
Cream the butter until fluffy. Add in the flavorings, salt, and ganache; mix well. Beat in a cup of sugar at a time until you are satisfied with the consistency. If it’s a little stiff
(that’s what she said), add in a quick splash of milk or cream as needed.
Frost your cupcakes however you like …
Drizzle a little bit of ganache on top, and you’re done! Enjoy!
(Quick suggestion: For an “adult” kick, poke the top of the cupcakes 2-3 times with a fork before filling with ganache/putting frosting on top. Spoon some butterscotch Schnapps over the holes. Let the cake soak the Schnapps in for a few minutes. Then return to normal filling/frosting business. Delicious.)
While you “taste the cupcakes,” watch this. Just try not to laugh. I dare you.