Sorting Hat Butterbeer Cupcakes
Total Time
1 hour 15 minutes + 1 hour cooling
Prep Time
1 hour
Cook Time
15 minutes
Rating
5 out of 5 stars
(4)
Ingredients
12 cupcakes
- 1/4 cup (55g) unsalted butter
- 1/2 cup (100g) dark brown sugar, packed
- 1/2 cup (120ml) heavy cream
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp rum flavored extract
- 1 cup (240ml) milk
- 1 tsp vinegar
- 1/2 cup + 2 tbsp (120g) canola or vegetable oil
- 2 tsp vanilla extract
- 3/4 tsp butter flavored extract
- 3/4 tsp rum flavored extract
- 1 cup (200g) dark brown sugar, packed
- 1 3/4 cups (230g) all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup (220g) unsalted butter, room temp
- 5 cups powdered sugar
- 2 tsp vanilla extract
- 1–2 tbsp milk
- Pinch of salt
- Red, yellow, green, and purple gel food coloring
- 2 tbsp butterscotch sauce
- 6 chocolate sandwich cookies
- 4 oz dark chocolate
- 2 tsp canola or vegetable oil
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Preparation
Chef’s notes
*BUTTERSCOTCH SAUCE – You can also use store-bought butterscotch sauce, it just might be a bit more thin than my homemade version.
**SORTING HATS – If you’d rather not go through the steps of making the hats, you can instead fill each cupcake with the house-colored buttercream. Once the cupcakes have completely cooled, core out the cupcakes about halfway through. Then fill with the house buttercream and top with the butterscotch buttercream.
***SANDWICH COOKIES – I highly recommend using an off-brand chocolate sandwich cookie and not Oreo. This is only if you plan to use my chocolate-dunking toothpick method. Many off-brand sandwich cookies have holes in the cookie, allowing you to stick a toothpick into the hats. Any type of sandwich cookie will do, whether that’s chocolate, vanilla or even gluten free. Just as long as it has holes!