Tomorrow I have a family party to go to and we jokingly said that we should make it a Harry Potter themed party. I, however, love the idea and would like to do this. Thus, Butterbeer cupcakes (I’m hoping to make actual butterbeer with some of the left over ingredients). So butterbeer I guess tastes like butterscotch since everything I had to throw in was either made of butterscotch or a key to butterscotch.
I had bits of the cupcake while I scooped out the middle it was really really bland. Which turns out to be a good thing since it’s filled with a butterscotch ganache and topped with a butterscotch ganache ( a french icing or glaze, usually made from chocolate and heavy cream but i used butterscotch and heavy cream) frosting. I think they used a ganache to make it more creamy like how butterbeer is described. I would use more cream soda because the cupcake was so bland and I’d like a little bit more flavor.
One of the things I did wrong with this recipe is that I didn’t let the ganache cool all the way. I just let it cool to “room temperature” as advised but it was still liquidy. But I put it into the cupcakes anyway and hoped for the best. I topped it with the butterscotch ganache buttercream. I had to run an errand for a bit so I threw my ganache and cupcakes into the refrigerator. I came home to ganache that had hardened into a better consistency. So I was probably out for like an hour. I wish I had waited to put the ganache in but, oops. I’m hoping it hardened inside the cupcake. (It did, I just had another one)
For the cupcakes:
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 3/4 cup cream soda
For the ganache:
1 11-oz. package butterscotch chips
1 cup heavy cream
For the buttercream frosting:
1/2 (and 3 Tbsp) cup (1 stick) unsalted butter, softened
1/3 1/2 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)
For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner
3/4 1/2 (A lot of the time my cupcakes tend to overflow so I tried to just fill it half way) 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.
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.
For buttercream frosting: Cream butter in a large bowl until fluffy. Add in 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.