Butterbeer here. Butterbeer there. Butterbeer everywhere!

The cupcake recipe I’m about to give you is one of the best recipes that I’ve ever ran across and made. I can’t make cake from scratch to save my life, but I can make these Butterbeer cupcakes. Yes, you heard me right. Butterbeer. Like from Harry Potter. It exists, and you can find the drink at Hogwarts in Universal Studios, Orlando, or at the Harry Potter theme park in England. This is one of my favorite recipes because it’s not just throwing things together and mixing it, then throwing it in a pan. It’s complicated and you really get that bakery feel. I can’t claim this as my own, it is someone else’s recipe, and Amy is a genius.

A little bit of a backstory is that she went to Universal Studios, Orlando, Florida and tried the Butterbeer that they serve. She thought “Well, this tastes like butterscotch cream soda” and she went home, and conjured up a recipe for cupcakes that uses butterscotch and cream soda. I know it sounds weird, and some people don’t like cream soda. I’m one of those people, but I love these cupcakes. They are a little more on the expensive side to make, because of all the ingredients, but it is so worth it. I don’t think I’ve ever spent more than $15 getting the different things that I didn’t have in pantry at home to make these.

Do you want to know what goes in them to make them so expensive? The buttermilk (the little carton that’s under a dollar is enough and it works), heavy cream (if you can find a smaller bottle, you only need one cup), and butter flavoring (yes, I know it seems stupid, but the recipe calls for it and it lasts you about 2 or 3 batches, and the generic brand works. I usually go with Kroger).

These cupcakes are fun to make, and you can even decorate them for a Harry Potter theme party with modelling chocolate or fondant. It is messy. That’s my only problem with them. That and they dry out fast. I know cake is one of those things that dries out fast, but this dries out within two or three days. Now I can give you the recipe since we have a little backstory to it.

Butterbeer Cupcakes
Makes 18
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For the cupcakes:
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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 cup cream soda
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For the ganache:
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1 11-oz. package butterscotch chips
1 cup heavy cream
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For the buttercream frosting:
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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)
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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.
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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.
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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.
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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.

This recipe is provided by http://www.amybites.com/?p=623.