Butterbeer Cupcakes

I will start by saying that I can guarantee you that this is only the first of what is sure to be many Harry Potter related posts. Settle in for the ride, because I'm a pretty big Potterhead. I also highly recommend reading the rest of this post with a British accent. You know, ambience and all that.

In the fall of 2011, the librarian at the elementary school asked me if I would bake something for the book fair. Before she could even say "book-themed," I had blurted out "Potter!" much the way that a deranged person might. She shook it off, and, while slowly backing away, looking somewhat frightened about my irrational level of excitement, endorsed the Potter-themed dessert idea.

Over the next couple days, I mulled over some ideas, including little snitch cake pops with gum paste wings and all (too fiddly for my limited time frame and busy schedule, although those will appear on this blog eventually...), treacle tarts (Harry's favorite), pumpkin pasties, cauldron cakes, and butterbeer cupcakes. I decided on the butterbeer cupcakes. A quick web search revealed that everyone and their 50 closest friends has a recipe for butterbeer cupcakes. I found one here at amybites, linked from (where else?) Pinterest.

These cupcakes were great. The cakes were pretty good, but the frosting...bloody hell! I could (and did) eat this stuff straight from the bowl. With a serving spoon or maybe a ladle. It made a lot of frosting, but that's ok, because anyone who makes this is in danger of eating it in a manner much like the cookie monster or some other kind of addict.

Recipe
Source: amybites

Ingredients
Cupcakes:
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 (NOT melted butter)**
1/2 cup buttermilk
1/2 cup cream soda

**I didn't know that butter flavoring existed. But lo and behold, it does, and you need to use this here. You can find it near the vanilla and other flavor extracts. It has a unique flavor, and it's really what makes this recipe butterbeer-y (yes, that's a word).

Ganache:
1 11oz package butterscotch chips
1 cup heavy cream

Frosting:
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 16oz package powdered sugar
splash of cream or milk (as needed)

Directions:
Preheat your oven to 350° and line pans with paper cupcake liners.
Combine flour, baking soda, baking powder, and salt in a bowl and set aside.
In a large bowl, cream butter and sugars until light and fluffy.
Beat in eggs, one at a time, mixing well after each addition.
Beat in vanilla and butter flavoring.
Alternate adding buttermilk, cream soda, and dry ingredients until incorporated, ending with dry ingredients. Do not overmix.
Fill cupcake liners about 3/4 full.
Bake 15-17 minutes, or until toothpick inserted into center comes out clean and cupcakes spring back when lightly touched.
Cool completely on wire racks.

Butterscotch ganache:
In a double boiler, combine butterscotch chips and heavy cream and stir until mixture is completely combined and smooth. Cool to room temperature (this is important. Have some patience - you really want this to be cooled to room temperature before you work with it).
Fill a squeeze bottle with cooled ganache. I used these, which can be bought at craft stores like Hobby Lobby or Michaels.
When cupcakes are cool, insert squeeze bottle tip into the center of the cupcake and gently squeeze until filling just starts to overflow.

Buttercream frosting:
Cream butter in a large bowl until fluffy.
Add ganache, vanilla, butter flavoring, and salt, and mix until well combined.
Beat in powdered sugar 1 cup at a time. Beat well after each addition to make it nice and creamy.
Add cream or milk by the tablespoon if necessary to thin out the frosting.
Frost cupcakes and top with a drizzle of the ganache (I used a 1M tip).

Enjoy!