Print
Harry Potter Chocolate Pumpkin Cupcakes with Butterbeer Frosting | aberdeenskitchen.com

Harry Potter Chocolate Pumpkin Cupcakes with Butterbeer Frosting

  • Author: Aberdeen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 cupcakes 1x

Scale

Ingredients

For the Cake

  • 1 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated white sugar
  • 1/2 cup buttermilk
  • 1/2 cups pumpkin puree
  • 1/2 teaspoon vanilla extract

For the Frosting

  • 11 ounces butterscotch chips
  • 2 tablespoons heavy whipping cream
  • 3 tablespoons cream soda
  • 1/2 cup unsalted butter, room temperature
  • 1 teaspoon vanilla paste (optional)
  • 2 cups confectioners’ sugar

Instructions

  1. Preheat oven to 350˚F. Line a standard 12 cup cupcake pan with cupcake liners (I used 2 cupcake liners per cup). Set aside.
  2. Whisk together flour, cocoa, baking powder, baking soda, cinnamon, nutmeg and salt together in a large bowl and set aside.
  3. Using an electric mixer, cream together butter and sugars in a large bowl until smooth.
  4. Whisk in eggs one at a time until creamy.
  5. Whisk in buttermilk, pumpkin puree, and vanilla extract until smooth.
  6. Stir dry mixture into wet mixture until just combined.
  7. Fill baking cups about 3/4 of the way full. Bake for 18-20 minutes, until a toothpick inserted into the center of a cup comes out clean. Let cool on a wire rack completely before frosting.
  8. While cupcakes are baking, make the frosting: In a small bowl, stir together butterscotch chips and heavy cream. Microwave in 20-30 second intervals, stirring between each interval until completely melted (it might seem a little dry – this will be fixed with the cream soda addition). Alternatively, use a double boiler. Slowly pour in cream soda, a tablespoon at a time, stirring between each interval, until smooth.
  9. Using an electric mixer, blend the butter and vanilla in a medium bowl until smooth. Pour in the melted butterscotch mixture and mix until creamy.
  10. Whisk in the confectioners’ sugar and continue mixing until light and creamy – about 3 minutes.
  11. Frost cooled cupcakes by piping or with a knife. Top with sprinkles as desired!