Butterbeer Cupcakes by Amy

Butterbeer Cupcakes by Amy

Amy
Essentially, the flavor profile is that of a buttery cream soda cake, filled with butterscotch ganache, topped with butterscotch buttercream and drizzled with more butterscotch ganache. It sounds kind of intense, but trust me on this. They’re amazing. And I am shocked at how close the flavor is to the real stuff at Wizarding World of Harry Potter. The only thing missing is the fizz!
Prep Time 30 mins
Cook Time 20 mins
Total Time 1 hr 35 mins
Course Desserts
Cuisine American, Butterbeer
Servings 18 cupcakes

Ingredients
  

Cupcakes

  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar dark, packed
  • 3 egg
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. butter flavoring
  • 1/2 cup buttermilk
  • 1/2 cup cream soda

Ganache

  • 11 oz. butterscotch chips
  • 1 cup heavy cream

Frosting

  • 1/2 cup butter softened
  • 1/3 cup butterscotch ganache
  • 1 tsp. vanilla extract
  • 1 tsp. butter flavoring
  • 1/8 tsp. salt
  • 16 oz. powdered sugar
  • milk as needed

Instructions
 

Cupcakes

  • Preheat oven to 350°F.
  • Line cupcake tins with paper liners.
  • In mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  • 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. Mix in vanilla and butter flavoring.
  • Alternate adding buttermilk, cream soda, and dry ingredients in batches until all ingredients are well incorporated.
  • Fill each cupcake liner 3/4 full. Bake for 15–17 minutes, or until a tester toothpick is inserted into the center of cupcake and comes out clean.
  • Cool cupcakes completely on a wire rack.

Ganache

  • 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 completely to room temperature.
  • Pour ganache into a squeeze bottle and insert tip of squeeze bottle into center of cupcake. Squeeze ganache into cupcake until filling begins to overflow.

Frosting

  • Cream butter in a large bowl until fluffy.
  • Add ganache, vanilla, butter flavoring, and salt. Mix until uniform.
  • Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk by the tablespoon as needed.
  • Frost cupcakes and top with a drizzle of remaining butterscotch ganache.

Notes

  • Cream can also be used in frosting in place of milk.

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