Butterbeer Cupcakes with Treacle Butter Frosting and Chocolate Pretzels Recipe 

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Ingredient

CUPCAKES – 2 cups all-purpose flour – 1 teaspoon baking powder – 1 teaspoon baking soda – 1/2 teaspoon salt – 1 cup brown sugar – 3 large eggs – 1/2 cup canola oil – 1 teaspoon butter extract – Seeds from one vanilla bean divided – 1/2 cup buttermilk – 1/2 cup pumpkin beer * or cream soda – 1 cup toffee bits optional BUTTERBEER SAUCE – 1 (11 ounce) bag butterscotch chip – 1/2 cup heavy cream – 1 tablespoon honey

Ingredient

TREACLE BUTTER FROSTING + CHOCOLATE PRETZELS – 30-40 mini pretzel twist – 9 ounces semi-sweet or milk chocolate melted – 8 tablespoons salted butter softened – 2 teaspoons unsulphured molasse – 1 3/4 cup powdered sugar or more if desired – 3 tablespoons unsweetened cocoa powder – 1 teaspoon vanilla extract – 1 teaspoon butter extract – 1/3 cup butterbeer sauce directions above – 2 tablespoons heavy whipping cream – [broom stick cookies |

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Preheat oven to 350°F. Line 2 standard cupcake tins with 18 liners. Mix flour, baking powder, baking soda, salt, and brown sugar in a medium bowl. 

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Combine eggs, canola oil, butter extract, half a vanilla bean seeds, and buttermilk in a stand mixer or large bowl. Beat smooth. 

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With the mixer on low, slowly add the dry components to the wet ingredients until no flour clumps remain. Mix in the beer. Not too thin, but pourable batter. Add toffee chunks if using. 

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Fill baking cups 3/4. Bake 18-22 minutes. Cool fully before icing. Meanwhile, make butterbeer sauce. Butterscotch chips, milk, and honey in a small sauce saucepan. Stir often over low heat until melted and smooth. Get off the heat. 

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To prepare frosting, microwave chocolate for 30 seconds at a time, stirring to smooth. You can also double-broil. Allow excess chocolate to drop off each pretzel.  

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Place on wax paper-lined cookie sheets and freeze for 10 minutes until hard. Add butter, molasses, and powdered sugar to a stand mixer or hand mixer. Beat butter and powdered sugar for 4 minutes until light and frothy. 

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Combine cocoa powder, vanilla, and butter extract. Continue beating, scraping down the sides, for 2 minutes or until white streaks disappear. Add 1/3 cup butterbeer sauce and 1/2 vanilla bean seeds and beat till creamy. 

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Stir in 2 tablespoons of heavy cream and whisk the frosting for 2-4 minutes until light and frothy. Taste the frosting and add powdered sugar to sweeten or thicken it. 

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Finely cut 1/3 to 1/2 of the chocolate-covered pretzels. Mix pretzels into icing. If you like silky frosting, skip this. Pipe or knife frosting onto each cupcake to assemble.  

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Put a chocolate-covered pretzel on each cupcake. Warm butterbeer sauce till drizzleable if needed. Right before serving, drizzle butterbeer sauce on each cupcake. Bite in! 

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Vanilla Chia and Earl Grey Chocolate Banana Muffins Recipe 

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also see

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