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Harry Potter Butterbeer Cupcakes

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If you’ve ever dreamed of sipping a frothy mug of butterbeer in Hogsmeade, these cupcakes are the next best thing.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Cupcakes:
  • 3 cups butterbeer or cream soda
  • ½ cup unsalted butter softened
  • ½ cup packed light brown sugar
  • ¼ cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tsp butter extract
  • ⅓ cup melted butterscotch chips
  • ½ cup buttermilk
  • 1¾ cups all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
Frosting:
  • 1½ cups unsalted butter softened
  • 1 cup melted butterscotch chips
  • 2¼ cups powdered sugar
  • ¾ tsp butter extract
  • ½ tsp vanilla extract
Ganache:
  • ¼ cup butterscotch chips
  • 1 tbsp heavy cream
  • ½ tbsp honey

Method
 

  1. Preheat oven to 350°F. Line 24 cupcake wells with liners.
  2. Simmer the soda until reduced to ½ cup. Cool.
  3. Cream butter and sugars. Add eggs, vanilla, and butter extract.
  4. Stir in cooled butterbeer reduction and melted butterscotch chips.
  5. Add flour mixture and buttermilk in batches. Mix until smooth.
  6. Fill liners ⅔ full. Bake 14–18 minutes. Cool completely.
  7. For frosting: beat butter until fluffy, mix in butterscotch, sugar, and extracts.
  8. For ganache: melt chips and cream, then stir in honey.
  9. Pipe frosting on cooled cupcakes. Drizzle with ganache.

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