Harry Potter Butterbeer Cupcakes
Step into the magic of the wizarding world and treat yourself to these enchanting Harry Potter Butterbeer Cupcakes—fluffy, golden bites topped with rich butterscotch buttercream and a spellbinding drizzle of ganache. Perfect for any Potter fan or anyone craving a taste of Hogsmeade at home!
Ingredients
For the Cupcakes:
- 3 cups 710 ml butterscotch beer (or cream soda)
- 1/2 cup 112 g unsalted butter, softened
- 1/2 cup 110 g light brown sugar, packed
- 1/4 cup 50 g granulated white sugar
- 2 eggs at room temperature
- 2 tsp vanilla bean paste or extract
- 1 tsp butter extract
- 1/3 cup 56 g butterscotch chips, melted and slightly cooled
- 1/2 cup 120 ml buttermilk, at room temperature
- 1 3/4 cups 219 g all-purpose flour, sifted
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
For the Butterscotch Buttercream:
- 1 1/2 cups 336 g unsalted butter, softened
- 1 cup 170 g butterscotch chips, melted and slightly cooled
- 2 1/4 cups 290 g powdered sugar, sifted
- 3/4 tsp butter extract
- 1/2 tsp vanilla
For the Butterscotch Ganache Drizzle:
- 1/4 cup 42 g butterscotch chips
- 1 tbsp heavy cream
- 1/2 tbsp honey
Instructions
- In a large pot, simmer the butterscotch beer or cream soda until it reduces to 1/2 cup. Let it cool until slightly warm.
- Preheat the oven to 350°F. Line cupcake pans with liners.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter, brown sugar, and white sugar until fluffy. Add eggs, vanilla, and butter extract.
- Mix in the butterbeer reduction and melted butterscotch chips.
- Gradually add dry ingredients and buttermilk, mixing until smooth.
- Divide batter into liners and bake for 14-18 minutes. Let cool.
- For the buttercream, whip butter until fluffy. Add melted butterscotch chips, then powdered sugar, butter extract, and vanilla.
- For the ganache, microwave butterscotch chips and cream, then mix in honey.
- Pipe buttercream onto cooled cupcakes and drizzle with butterscotch ganache.
Notes
Notes:
For a richer flavor, try using dark brown sugar in the cupcakes. You can also top the cupcakes with a sprinkle of sea salt for a sweet and salty contrast.