Butterbeer Cupcakes by Amy

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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. 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.
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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 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.