Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- ¾ cup vegetable oil
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water)
- ½ cup heavy cream
- ¼ cup butter, melted
- 2 tbsp butterscotch syrup
- 2 tbsp butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp butterscotch syrup
- Edible gold dust for garnish
- Extra caramel syrup for drizzling
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcakes liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, oil, buttermilk, and vanilla. Mix until smooth. Stir in hot coffee — batter will be thin.
- Divide batter evenly into muffin cups, filling ⅔ full.
- Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
- For frosting: In a bowl, beat softened butter until fluffy. Add powdered sugar, vanilla, and butterscotch syrup. Gradually add heavy cream until light and airy.
- Pipe frosting onto cooled cupcakes. Drizzle with caramel and dust lightly with edible gold dust.
- Refrigerate until ready to serve (best served room temp).
Notes
- Buttermilk can be substituted with 1 cup milk + 1 tbsp lemon juice, rested 5 minutes.
- Use real butterscotch syrup (not butterscotch-flavored extract) for best flavor.
- For a stronger butterbeer taste, add a pinch of toffee bits to the batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 310 Kcal
- Sugar: 24g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
