BUTTERBEER CUPCAKES

FOR THE CUPCAKES:

2 cups flour
1 1/2 teaspoons 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 dark 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

FOR THE BUTTERCREAM FROSTING:

1/2 cup (1 stick) unsalted butter, softened
1/3 buttetscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 (16 oz) package 10x sugar
splash of milk OR cream (as needed)

for the cupcakes: preheat the oven to 350° degrees. line cupcake pans with paper liners. combine flour, baking soda, baking powder, and salt in a bowl and set aside. in a large bowl, cream butter until light and fluffy. add sugars and beat until well combined. 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 in batches until all are well incorporated. fill each cupcake liner 3/4 full. bake for 15-17 minutes until a toothpick inserted into the center comes out clean and cake springs back to the touch. cool completely on wire racks.

for ganache: in a double boiler, combine butterscotch chips and heavy cream. 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 the frosting: cream butter in a large bowl until fluffy. add in ganache, vanilla, butter flavoring, and salt and mix until well combined. beat in 10x 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.

makes 18 cupcakes

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