Butter Beer Cupcakes

So a co-worker of mine is a super Harry Potter fan, so what better than to make Butter Beer, right!? I to am a Harry Potter fan, this is really 40% him and 60% me because I matter more. Don’t judge me he is just my baby momma, don’t trip. Once again I went on that internet machine to find out how to make these shits and came across Kristin’s blog called Pastry Affair. In which she was describing the cupcakes and a quote from 50 shades of Grey. So naturally I kept reading for the food porn.

First off I was not all about this shit when I read the actual recipe, soda (the fuck?) are you for real? I hooked myself up with a cup of cream soda and got to work. In the recipe you have to make what’s called a ganache (yeah I know) what is a ganache you ask? Let me google that for you.

Ganache is mixture of chocolate and cream, used to make truffles and other chocolate candies, or as a filling in cakes and pastries. The texture of ganache depends on the ratio of cream to chocolate: a greater proportion of cream creates a “loose” or “soft” ganache that is fairly liquid at room temperature, suitable for filling molded chocolates and frosting cakes.


Once the cupcakes have baked until golden brown (that’s exactly how their going to look) let them cool. Inject them with the ganache you made. I didn’t wait until they were cool cause that’s how I roll. Now when it’s came to the frosting I did not follow the directions below. In any event that shit out popping!! It was soooo good my favorite part of a cupcake. Now you can go ahead and eat Harry Potter’s ass out. (I mean eat the fuck out of these cupcakes).


Butterbeer Cupcakes
Adapted from Amy Bites

Butter Beer Cupcakes

From Kakers in Wonderland | Desserts | American


cal Calories 322kcal

fat Total Fat 10g

High sat-fat Saturated Fat 6g

chol Cholesterol 59mg

sodium Sodium 182mg

carbs Total Carbohydrate 55g

Serving size 102g Calories from fat 90kcal Fiber 1g Protein 3g Sugar 31g
18 servings


  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup ( 1 stick) unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter flavoring
  • 1/2 cup buttermilk
  • 1/2 cup cream soda
  • Butterscotch Ganache
  • 11 ounces ( 1 package) butterscotch chips
  • 1 cup heavy cream
  • Butterscotch Buttercream
  • 6 tablespoons unsalted butter, softened
  • 1/4 cup butterscotch ganache (recipe above)
  • 1 teaspoon vanilla
  • 1 teaspoon butter flavoring
  • Pinch of salt
  • 3- 3 1/2 cups powdered sugar
  • Splash of heavy cream ( as needed)


  1. Preheat oven to 350 degrees F (175 degrees C). Line a cupcake tin with baking cups.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and butter flavoring.
  4. Fold in 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, cream soda, and then the remaining flour. Folding in these ingredients will prevent over-mixing and will result in a fluffier, less dense cupcake. Fill cupcake liners 3/4 of the way full and bake for 15-18 minutes, or until the cupcakes are golden and spring back when touched. Cool completely before frosting.
  5. In a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring until smooth. Remove from heat and cool to room temperature before using.
  6. Splash of heavy cream (as needed)
  7. In a large mixing bowl, beat the butter until light and fluffy. Mix in the butterscotch ganache, vanilla, butter flavoring, and salt. Beat in the powdered sugar for 2-3 minutes, starting with 3 cups and adding more only if necessary. Add the cream a tablespoon at a time until desired consistency is achieved (I only needed 1 tablespoon).
  8. To Assemble
  9. Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into cupcake and fill each cupcake with butterscotch ganache until it starts to overflow.
  10. Fill a pastry bag with butterscotch buttercream and pipe onto the top of each cupcake. Drizzle on the butterscotch ganache.

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