Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ¼ cup cream soda
For the Caramel Filling:
- ½ cup store-bought caramel sauce (or homemade caramel)
For the Dark Chocolate-Green Topping:
- 1 cup dark chocolate chips
- ½ cup heavy cream
- Green gel food coloring
Optional Decorations:
- Edible silver dust or sprinkles
Instructions
1. Preparing the Cupcake Batter
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Gradually add the dry ingredients, alternating with buttermilk and cream soda, mixing until just combined.
2. Baking the Cupcakes
- Fill each cupcake liner ¾ full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely before filling.
3. Filling with Caramel
- Using a small knife or cupcake corer, hollow out the center of each cupcake.
- Fill each hole with 1 tsp of caramel sauce.
4. Making the Dark Chocolate-Green Topping
- Heat heavy cream in a saucepan until steaming (do not boil). Pour over dark chocolate chips and let sit for 2 minutes.
- Stir until smooth, then mix in green gel food coloring to achieve an emerald hue.
5. Decorating the Cupcakes
- Dip or drizzle the chocolate-green ganache over each cupcake.
- Sprinkle with edible silver dust or sprinkles for a sophisticated finish.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a fun twist, substitute caramel with butterscotch sauce for a different take on Butterbeer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fantasy
- Diet: Vegetarian