Dedicated To “The Boy Who Lived”

24 Oct

This summer was a pretty sad one for Harry Potter fans–it truly was the end of an era. Facebook and Twitter were loaded with “Goodbye Harry Potter, Goodbye childhood” posts and tweets when the last movie was released in July. If you’re like me (well, more like my roommate) who is still is mourning over having to bid farewell to your favorite wizard, these cupcakes will surely cheer you up! They are sweet (if you aren’t a fan of frosting like me, don’t put too much of the butterscotch buttercream on your cupcake) and put you in the mood to watch your favorite Harry Potter film. Ginny said they don’t taste like butterbeer that is sold at the Wizarding World of Harry Potter, but to those of us who’ve never been (aka me) I was happy just to eat something that was supposed to be like the butterbeer Harry, Ron and Hermione drank at Hogsmeade.

Thanks to Ginny, her friend Will Daniel and The Pastry Affair for this yummy and magical recipe.  Get your wands ready!



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

Preheat oven to 350 degrees F (175 degrees C). Line a cupcake tin with baking cups.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

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.

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.

Butterscotch Ganache (aka heaven)

11 ounces (1 package) butterscotch chips
1 cup heavy cream

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.

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)

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.


The Pastry Affair suggested putting the ganache in a squeeze bottle and using that for fill the cupcake–but if you’re like me and don’t have a squeeze bottle, you can do it the following way:

Cut a small hole in the middle of eat cupcake once they’re cool. Fill the hole with the butterscotch ganache, and put the top of the cupcake back on to plug the hole. It should look like this:

Fill a pastry bag (or do my ziplock bag trick from this post) with butterscotch buttercream and pipe onto the top of each cupcake. Drizzle on the butterscotch ganache. Any extra ganache is delicious on ice cream.

Store in an airtight container at room temperature (if you can keep them around for that long).

Put on your Harry Potter glasses and enjoy!

Thanks for continuing to read my blog! I promise I’ll be better at bringing you yummy recipes–especially with the holidays coming up! Remember–it’s a cake walk! Happy baking :)


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