Tuesday, November 10, 2015

Triple Butterscotch Cupcakes

These pretty little things were part of our Thanksgiving dessert options.
Can I let you in on a little secret?
We totally cheated with these.
But no one knew. *insert evil laughter here*
We don't often cheat with by starting with a box mix but sometimes it just saves some time. (Especially when we went a little bonkers with our Thanksgiving desserts and made a billion things - check them out HERE.)
Don't want to use a box mix - make your favorite from scratch cake instead. We won't judge. 

Triple Butterscotch Cupcakes

1 box yellow cake mix
1 box butterscotch instant pudding mix
1 cup buttermilk
1/3 cup oil
3 eggs

4 Tbsp butter
1 cup dark brown sugar
1/2 cup heavy cream
1/2 tsp salt
5 Tbsp Butterscotch Ripple liqueur 

4 cups whipping cream
2 boxes butterscotch instant pudding mix

Decorations (optional)
mini chocolate pieces

Cake - Preheat oven to 350. Line 24 muffin trays with paper liners. Set aside.
In a mixing bowl, whisk together cake mix and pudding mix. Whisk in the buttermilk, oil, and eggs until well combined. Scoop evenly into the prepared tins.
Bake at 350 until cupcakes are golden brown and toothpick inserted near center comes out clean, about 20 - 25 minutes.

Remove from pan to wire rack to cool completely.
Prepare filling - In a medium saucepan over medium heat, melt together butter and dark brown sugar. Cook, stirring constantly, until liquidy. Pour in cream and salt. Bring mixture to a boil. Stir boiling mixture for 4 minutes.
Remove from heat and stir in Butterscotch Ripple liqueur. Let cool to room temp. 
Prepare frosting - Pour the whipping cream into a large mixing bowl. Sprinkle in the butterscotch pudding mix. Beat until stiff - 1 to 2 minutes. 
Assemble cupcakes:
Cut a cone shape wedge of cake out of the center of each cupcake (see photo below). Keep the top circle part of the cone but discard the rest (or, you know, eat it....)

Fill the hole in the cupcake with a generous spoonful of the butterscotch filling.

Place the little circle back on top of the cupcake.

Pipe (or spread with a knife) a generous amount of frosting on top.

If desired, top with a mini chocolate bar piece.

Alternatively, you could also drizzle a bit of the leftover butterscotch filling over the top. 
Chill until ready to serve. 
A few notes - Don't have Butterscotch Ripple Liqueur?? Use any similar flavor - I have made it with Pumpkin Spice Whiskey and Salted Caramel Liqueur and it is also delicious.
The amount of frosting is a lot. If you are not going to be piping tasty swirly piles on top and simply spreading with a knife - then you probably only have to make half the frosting. (But, seriously, the frosting is amazing... pile it on!)
Everyone loved the little surprise of gooey butterscotch in the center. I mean... what's not to love??


  1. I would love to make these!

    Thanks for sharing another fantastic recipe.


  2. These cupcakes sound absolutely delicious and are so pretty!

  3. Oh wow, these look amazing, I'm a huge butterscotch fan, so I know would love them and they would certainly be a great addition to any holiday dessert table! This is one of my favorites from What'd You Do This Weekend? and will be one of my features at tomorrow's party :)

  4. These look amazing! Thanks for linking up at Tasty Tuesday, where you've been featured and pinned! Please come back!