Butter Beer Cupackes (Harry Potter Style)

I don't know about the rest of you, but I absolutely LOVE Harry Potter!!! I also love butter beer, or at least the butter beer coffee I've tasted! With that being said I had to try these butter beer cupcakes when I first found out about them... & let me tell you, they are AMAZING!!!!!!!!!

I'm going to try an keep this blog filled with healthy food, but every so often I have to post about my AMAZING cupcake creations!!!!! These cupcakes are not about calories cutting!! Trust me!

Ingredients (for the cupcakes): 

• 2 cups flours
• 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 sugar
• 1/2 cup brown sugar, packed
• 3 large eggs
• 1 1/2 teaspoons vanilla
• 1 teaspoon butter flavoring
• 1/2 cup buttermilk
• 1/2 cup cream soda

For the ganache:

• 1 11-oz package butterscotch chips
• 1 cup heavy cream

Butter cream frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/3 cup butterscotch ganache (made previously)
• 1 teaspoon vanilla
• 1 teaspoon butter flavoring
• 1/8 teaspoon salt
• 1 16-oz package powdered sugar
• splash of milk or cream (as needed)

Instructions (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.
• 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. 

For ganache:

• 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.

For butter cream 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, once cooled, and top with a drizzle of butterscotch ganache.

I only wish once finished  I could serve these with some butter beer. Perhaps some cream soda could do the job and you could just use your imagination. =]