Step 2:Line the bottom of cupcake tins with paper liners.
Step 3:In a mixing bowl, mix together flour, baking powder, baking soda, and salt and set aside.
Step 4:In a different mixing bowl, cream butter until light and fluffy. Add sugars and beat until well combined. Beat in eggs (one at a time) and mix well after each addition, then mix in vanilla and butter flavorin.
Step 5:Alternate adding buttermilk, cream soda and dry ingredients in batches until all ingredients are well incorporated.
Step 6:Fill each cupcake liner 3/4 full and bake for 15-17 minutes until a tester toothpick is inserted into the center of cupcake and comes out cleanly.
Step 7:Cool cupcakes completely on a wire rack.
Directions for Ganache:
Step 1: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.
Step 2:Cool completely to room temperature.
Step 3:Pour ganache into a squeeze bottle and use tip of squeeze bottle to insert tip into center of cupcake and squeeze ganach into cupcake until filling begins to overflow.
Directions for Buttercream Frosting:
Step 1:Cream butter in a large bowl until fluffy.
Step 2:Add in genache, vanilla, butter flavoring, and salt and mix until well combined.
Step 3:Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed.
Step 4:Frost cupcakes and top with a drizzle of remaining butterscotch ganache.