Butterbeer Cupcakes

Submitted by gailanng

"I haven't made these, but stashing it here for safekeeping. This was created by Amybites blog site here: http://amybites.com/?p=623 . It's worth the read and seems overwhelming a sound recipe."

 

• Ready In: 45mins
• Ingredients: 21
• Yields: 18 cupcakes

ingredients

• For the cupcakes

• 2 cups flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup 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 pop

• For the ganache

• 1 (11 ounce) package butterscotch chips
• 1 cup heavy cream

• For the buttercream frosting

• 1⁄2 cup unsalted butter, softened
• 1⁄3 cup butterscotch ganache
• 1 teaspoon vanilla
• 1 teaspoon butter flavoring
• 1⁄8 teaspoon salt
• 1 (16 ounce) package powdered sugar
• splash milk (as needed) or cream (as needed)

directions

1. For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine the flour, baking soda, baking powder and salt in a bowl and set aside.
2. In a large bowl, cream the butter until light and fluffy. Add your sugars and beat until well-combined. Beat in the eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
3. Alternately add in the buttermilk and cream soda into the dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
4. For butterscotch filling: 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 to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
5. For buttercream frosting: Cream butter in a large bowl until light and fluffy. Add in the prepared ganache, vanilla, butter flavoring and salt and mix until well combined. Beat in powdered sugar, 1 cup at a time, until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

Reviews

[domesticgothess]

These are so good, and very sweet! I was amazed at how much ganache each cupcake could hold, but still had quite a bit left over. The buttercream was very easy to work with and piped well, and it held its shape.

 

[Melissa J.]

I made this recipe for a customer, per her request, and I found that you can easily halve the ganache quantity but double the frosting quantity. You will still have enough ganache to make a double batch of frosting. Its so sweet you don't need a lot of filling per cupcake. Also, if you're not serving them soon after you fill them, make a dam with some of the frosting before filling. Before I added the cream when making the frosting I took some frosting out and used corn starch to flatten and roll it out a bit. Then I used an apple corer to make a little hole in the cupcake. Then I put a piece of the flattened frosting inside the hole. I finished making the frosting by adding cream then added it on top. By doing this it makes the filling stay put and not make the cupcake mushy.

 

[whtbxrmom]

DD and friends are big Harry Potter fans. So we HAD to make these cupcakes. The cake has more of a muffin texture. I wish they were a little lighter. The ganache helps, but can make them mushy if you make them ahead of time. While they were good, they were a little time consuming for the end result. Not against making them again, but we will tweak and continue looking for those perfect Potter cupcakes!