Sunday, May 27, 2012

Butterbeer Cupcakes

I have never been a huge fan of cake.  I think that truly, the best portion of a cake is, without a doubt, the frosting on top.  That is probably one of the reasons I enjoy cupcakes so much.  Not only do cupcakes (well at least the way I make them), have a ridiculous amount of frosting on them, they have enough cake in them to keep the frosting from being overwhelming, but not so much that it takes over the frosting.

For my birthday this past year (which was last week, hence the reason it's been mentioned in a few posts now), my hubby purchased "The Unofficial Harry Potter Cookbook" for me, which I've had been eyeing lustfully everytime I went to the book store.

While the recipe is not actually in this cookbook, receiving this gift made me want to make something Harry Potter related, hence the reason I decided to make Butterbeer Cupcakes.  Cupcakes felt appropriate for a birthday related recipe, while butterbeer felt appropriate for a Potter inspired dessert.

Not only were these cupcakes delicious, they brought back so many good moments from the books and movies.  The butterscotch ganache and the rich frosting made me think what I imagine butterbeer to taste like, and made me feel like I was in Hogsmeade with Harry, Ron, and Hermoine, enjoying some delicious butterbeer with them.

The only warning I offer in regards to these cupcakes is to be careful!  They are addicting, and it is hard to stop at just one!  I only hope you enjoy them as much as my family and I did!  ☺

Butterbeer Cupcakes

Makes 18 Cupakes

For the cupcakes

2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 tsp. vanilla
1 tsp. butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

For the ganache

1 (11 oz) package butterscotch chips
1 cup heavey cream

For the buttercream frosting

1/2 cup (1 stick) unsalted butter, softened
1/3 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 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.

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