Dark Chocolate Butterscotch Cupcakes

Name: Dark Chocolate Butterscotch Cupcakes
Prep time: 20 min
Total time: 40 min
Ingredients: 2 oz (112 g) semi-sweet baking chocolate; ½ cup (45 g) unsweetened cocoa powder (not Dutch processed); ¾ cup (94 g) all-purpose flour; ½ tsp baking soda; ¾ tsp baking powder; 2 eggs, at room temperature; ½ cup (100 g) granulated sugar; ¼ cup (50 g) light brown sugar; 1 tsp vanilla extract; ½ cup (120 ml) buttermilk; 11-oz (312 g) package butterscotch morsels, plus more for decorating (optional); 2–3 tsp vegetable shortening; 1 cup (230 g) butter, softened to room temperature; 1¾ cups (210 g) confectioners’ sugar; 2 tbsp heavy cream; pinch salt

Preparation info

Makes:
12
cupcakes

Difficulty
Easy
Ready in
40 min

Appears in

Sally's Baking Addiction

By Sally McKenney

Published 2016

About

These are my “diet-buster” cupcakes. They’re moist, fudgy, and completely dangerous for anyone watching their waistline. This thick and fluffy frosting takes a full bag of butterscotch morsels, butter, sugar, and cream. They’re worth every calorie, trust me.

Ingredients

Cupcakes

½ cup (115 g) butter
2 oz (112

Cake
Vegetarian

Method

Preheat the oven to 350°F (175°C). Line a 12-count muffin pan with cupcake liners. Set aside.
MAKE THE CUPCAKES: Melt the butter and chocolate together in the microwave or over a low heat on the stovetop. Stir until smooth and set aside to sligh