Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup butterscotch chips
- 3/4 cup buttermilk
- For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons butterscotch sauce
- Edible glitter and magical sprinkles for decoration
Instructions
- Preheat oven to 350F (175C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Gradually add dry ingredients to wet, alternating with buttermilk. Stir in butterscotch chips.
- Divide batter evenly into liners and bake for 18-20 minutes. Let cool completely.
- Prepare the frosting by beating butter until creamy. Gradually add powdered sugar, heavy cream, vanilla, and butterscotch sauce. Beat until smooth.
- Frost cooled cupcakes with butterbeer frosting. Decorate with edible glitter and sprinkles.
Notes
- For a richer flavor, incorporate dark chocolate chunks into the batter.
- Chill the cupcakes for 30 minutes before frosting for cleaner decoration.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Baking and frosting
- Cuisine: Fantasy/Confectionery
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 Kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
