one last trip to hogsmeade. [butterbeer cupcakes w. butterscotch ganache filling & butterscotch frosting]

I’m not afraid to admit that I’m a huge Harry Potter fan–meaning yes, I’ll be at the midnight showing tonight. So, when my friend Molly asked me yesterday if I wanted to make butterbeer cupcakes in honor of the movie release, you can bet that I sacrificed missing my favorite workout class to make these delectable treats.

The texture of the cake was fluffy and moist, and made even better with the gooey butterscotch filling and silky frosting. Though delicious, the cupcakes were extremely sweet–and that’s even coming from the girl with the huge sweet tooth. :)

Cheers!

Cupcake recipe:

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 sugar
1/2 cup brown sugar, packed
3 large eggs
1 tbsp. butterscotch schnapps
1/2 cup buttermilk
1/2 cup cream soda

Directions:

Preheat oven to 350 degrees.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. Add both sugars and continue beating until well combined. On low speed, add eggs one at a time, beating well after each addition.

Add the dry ingredients in three batches, alternating with the cream soda and buttermilk. Mix until just combined, scraping the sides and bottom of the bowl as needed. Fill each cupcake liner about 3/4 full, then bake for 15-17 minutes until cupcake springs back at the touch of a finger. Cool completely on a wire rack.

Butterscotch ganache filling recipe:
5 1/2 oz. butterscotch chips (a little less than a cup)
1/2 cup heavy cream

Directions:

Combine the butterscotch chips and heavy cream in a glass bowl set over a pot of simmering water. Stir occasionally until combined. Remove from heat and allow to cool to room temperature. Transfer to a piping bag with a small tip and fill each cupcake just until the filling comes to the top.

Butterscotch frosting recipe:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 1/2 tbsp. butterscotch schnapps
1/8 tsp. salt
3 1/2 to 4 cups confectioner’s sugar, plus more to reach desired thickness

Directions:

Cream the butter on medium speed until light and fluffy. Add the butterscotch filling, schnapps and salt and beat until well combined. On low speed, beat in the confectioner’s sugar one cup at a time until desired consistency is reached.

Pipe cooled cupcakes and drizzle with remaining syrup.

Adapted from amybites.

Molly, the butterscotch drizzle master.