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.
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.