There are three pieces to this recipe: cupcakes, icing, and ganache. I recommend starting with the ganache because it takes the longest time to cool.
1 packages butterscotch chips
1 cup heavy cream (heavy whipping cream also works if you’re like me and accidentally bought the wrong ingredient at the store)
Melt butterscotch chips into cream in a pan over medium heat. Stir until smooth, and let it sit until it is about room temperature. This will take some time.
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 cup (1 stick) unsalted butter, softened
1 cup packed dark brown sugar
2 tsp vanilla extract
1 tsp butter flavoring (don’t worry, it’s more like butterscotch, not buttered popcorn. Don’t let anyone give you grief about having imitation butter flavoring – it has a purpose!)
1/2 cup buttermilk
1/2 cup cream soda
Dry ingredients first – whisk together the flour, baking powder, baking soda, and salt.
Wet ingredients next. Beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and butter flavoring and mix.
Fold in 1/3 of the flour mixture, then add the buttermilk.
Fold in another 1/3 of the flour mixture, then add the cream soda.
Fold in the remaining flour mixture. Try to get all the lumps of flour out, otherwise they might make a surprise appearance in the final product.
Fill cupcake liners 2/3 full and bake for 15-18 minutes (until cupcakes look golden) at 350 degrees. Cool completely before frosting.
Yield: 18 cupcakes
6 Tbsp unsalted butter, softened
1/4 cup butterscotch ganache (use it when it is completely – or mostly – cooled!)
1 tsp vanilla
1 tsp butter flavoring
pinch of salt
3 cups powdered sugar (can use 3 1/2 if 3 isn’t enough)
Splash of heavy cream (or more. You can also use heavy whipping cream, again, if that was what you accidentally bought at the grocery store. Still delicious!)
Beat butter until light and fluffy. Mix in ganache, vanilla, butter flavoring, and salt. Add in 3 cups powdered sugar and beat for 2-3 minutes. Add heavy cream (or heavy whipping cream) as needed.*
*When I made this, I used only about 1 Tbsp of heavy whipping cream, and the texture of my frosting was not as creamy as I would have liked. I recommend at least 1/4 cup of something creamy.
Pour the butterscotch ganache into something that you can squeeze it out of. I used a pastry bag, which got quite messy. The original recipe recommends a squeeze bottle. If you have one, that is probably a better idea. Stab the tip of whatever you are using into the cupcake and fill with ganache until it starts to overflow.
Use a pastry bag to pipe the icing onto the cupcakes. The remaining ganache can be drizzled over the frosting if you would like to enhance your cupcakes.
I found this recipe here.