Butterbeer Cupcakes

• For the cupcakes:
• 2 cups flour
• 1-1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup sugar
• 1/2 cup dark brown sugar
• 3 large eggs
• 1-1/2 tsp vanilla
• 1 tsp butter flavoring
• 1/2 cup buttermilk
• 1/2 cup cream soda
• For the butterscotch ganache:
• 1 11-oz package butterscotch chips
• 3/4 cup heavy cream
• For the buttercream frosting:
• 1/2 cup unsalted butter, at room temperature
• 1/3 cup butterscotch ganache
• 1 tsp vanilla
• 1 tsp butter flavoring
• 1/8 tsp salt
• 1 lb powdered sugar
• Splash of cream (as needed)

1. Making the Cupcakes:
2. 1. Preheat oven to 350 degrees and line cupcake tins with paper liners.
3. 2. In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
4. 3. In the bowl of an electric mixer (or a large bowl and a hand mixer), cream together butter and sugars until light and fluffly, about 2-3 minutes.
5. 4. Beat in eggs one at a time, mixing until well incorporates (about 1 minute), scraping down the sides of the bowl between each addition.
6. 5. Add in vanilla and butter flavoring, mix for about 1 minute.
7. 6. Combine buttermilk and cream soda in a small bowl (or measuring cup for ease).
8. 7. Alternate adding the flour and the buttermilk mixture with the mixer on low, starting and ending with the flour.
9. 8. Fill cupcake liners 3/4 full (I would fill 2/3 full) and bake for 15-17 minutes, or until cake tester comes out clean. Cool completely on wire racks.
10. Making the Butterscotch Ganache:
11. 1. Melt the butterscotch chips and heavy cream together using a double boiler until completely smooth (or in a heat safe bowl in the microwave). Cool to room temperature to allow the ganache to slightly thicken.
12. 2. Set 1/3 cup or mixture aside and fill a plastic squeeze bottle with the remaining ganache. Insert tip into each cooled cupcake about halfway down, squeeze gently filling until the ganache starts to slightly overflow.
13. Making the Frosting:
14. 1. Cream butter in the bowl of an electric mixer until light and fluffy. Add remaining 1/3 cup of ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar and allow it to come together for about 2 minutes. Add cream a tablespoon at a time until desired consistency is reached.
15. 2. Pipe frosting onto cupcakes with a large tip and drizzle leftover butterscotch ganache over each.

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Taken from www.epicurious.com/recipes/member/views/butterbeer-cupcakes-50183059 (may not work)