If you’ve read the books or seen the movies, you know that butterbeer you know these cupcakes are part of the Harry Potter universe. There’s been a lot of speculation in the fan community over the years as to what it tastes like, and there’s been lots of recipe experimenting. These are based on the recipe from Disneyworld theme park.
Butterbeer Cupcakes
Prep
Cook
Total
Yield 32
If you’ve read the books or seen the movies, you know that butterbeer is a beverage in the Harry Potter universe. These are based on the Disneyworld recipe.
Ingredients
- Cupcakes:
- 2 cups flour (or gluten-free substitute)
- 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, firmly packed
- 3 large eggs
- 1 1/2 teaspoon vanilla
- 1 teaspoon butter flavoring
- 1/2 cup buttermilk
- 1/2 cup cream soda
- Ganache:
- 1 11-oz. package butterscotch chips
- 1 cup heavy cream
- Buttercream Icing:
- 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 heavy cream (as needed)
Instructions
- Cupcakes:
- Preheat the oven to 350 degrees. In a medium sized bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt) and set aside. In a large bowl of an electric mixer, cream together butter and sugars until fluffy. Beat in eggs, one at a time, making sure each is well incorporated. Add vanilla and butter flavorings.
- Alternate buttermilk, cream soda, and dry ingredients until well-combined. Fill cupcake liners 3/4 full and bake for 15-18 minutes and a toothpick inserted in the center comes back clean. Cool completely on wire racks.
- Ganache:
- In a double broiler (or a clear glass bowl over a pan of simmering water), combine butterscotch chips and heavy cream. Whisk until completely combined and smooth. Cool completely and put into a squeeze bottle or pastry bag with small tip. Insert the tip of the squeeze bottle or pastry bag into the center of the cupcake, filling the cupcake until the ganache starts to overflow from the top of the cupcake. (You may not want to double this even if you are doubling the recipe as it makes a TON.)
- Buttercream Icing:
- In the bowl of an electric mixer, cream until butter is light and fluffy. Add ganache, vanilla and butter flavorings, and salt and mix until well combined. Add powdered sugar, one cup at a time until desired consistency is achieved. (We used almost the entire 32 oz bag.) Add heavy cream as needed. Frost cupcakes and drizzle with more ganache.
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