Butterbeer Cupcakes

These are Nick's very favorite cupcakes, so I made them for his birthday.  I made them last year too, but they weren't so pretty to look at.  But aren't these pretty?!?  I made them myself.  And I'm pretty proud of the way they turned out. 

I found the recipe here on a blog called amybites.com.  She has lots of fun pictures, and if you are a Harry Potter fan, it's worth checking out.  Plus, she has step by step pictures which are pretty helpful.

Butterbeer Cupcakes

Makes 18

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 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 cup cream soda

For the ganache-
1 11-oz package butterscotch chips
1 cup heavy cream

For the buttercream frosting-
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 tsp vanilla
1 tsp butter flavoring
1/8 tsp salt
1 16-oz package powdered sugar
splash of milk or cream (as needed)

For the cupcakes: Preheat the oven to 350 and line cupcake pans with paper liners.  Combine flour, baking soda, baking powder, and salt in a bowl and set aside.  In a large bowl, or using a stand mixer, 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 mix in your vanilla and butter flavoring.

Alternate between 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 (I had to bake them 16-17 minutes) until a toothpick inserted into the center comes out clean and cake springs back to the touch.  Cool completely on wire racks.

For the butterscotch ganache- In a double boiler, or heat proof bowl set 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 the ganache and insert into the center of each cupcake, squeezing until filling begins to overflow. 

For the 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.  Add milk or cream by the Tablespoon as needed to reach desired consistency.  Frost cupcakes and top with a drizzle of butterscotch ganache.