Chocolate Buttermilk Cupcakes with Butterscotch Buttercream

I love butter, sometimes a little too much. I love butterscotch and don’t get enough of it. I love chocolate and certainly eat enough of it, but my life was still lacking. Life is not complete unless you have Chocolate, Butterscotch and Butter all in one delicious cupcake.

Chocolate Buttermilk Cupcakes:
makes 36

• 3 cups of flour
• 2 1/2 cups of sugar
• 1 teaspoon of baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon of salt
• 1 cup of cocoa powder
• 1 1/3 cup of vegetable oil
• 1 1/2 cup of buttermilk
• 3 large eggs
• 1 cup of coffee
• 1 tablespoon of vanilla extract

Preheat oven to 180°C

In a large bowl mix all of the dry ingredients, whisk until all lumps are gone and all ingredients have incorporated.

In a separate bowl mix the eggs, vegetable oil, buttermilk and vanilla extract. Slowly incorporate the wet ingredients with the dry, ensuring you get the evil pocket of air at the bottom of the bowl (am I the only person who gets the evil pocket of air?).

Finally add the coffee, 1/4 cup at a time until it has all mixed through. Evenly distribute the batter into liners and bake for 20-25 minutes or until a skewer comes out clean. Let the cupcakes cool before frosting.

Butterscotch Buttercream:

• 1 stick of unsalted butter
• 3 cups of icing sugar
• 1/2 cup of melted butterscotch

Optional:

• 1 tablespoon thickened cream

I found 1/2 cup to be quite a strong taste, if you’re not huge on butterscotch (why are you making this?) then decrease it to 1/4 cup.

Using a stand mixer, combine the butter and icing sugar until smooth.
Microwave the butterscotch chips for 10 second intervals, stirring frequently, on the lowest heat setting. If you’re having trouble melting the chips add the cream. Fold the butterscotch into the butter and icing sugar until a smooth consistency is reached.

Aren’t these cupcake liners beautiful? I absolutely adore them.