Chocolate Butterscotch Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Place a rack in the center of the oven.

Whisk dry ingredients: In a large bowl, sift or whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda and 1/2 teaspoon sea salt until evenly combined.

Combine wet ingredients: In a separate bowl, whisk the eggs lightly. Add the buttermilk, whole milk, neutral oil and 1 teaspoon vanilla extract; whisk until homogeneous.

Incorporate wet into dry: Make a well in the dry ingredients and pour the wet mixture in. Gently fold with a spatula until mostly combined; do not overmix.

Add hot water: Stir in 1/2 cup hot water (hot, not boiling) gradually — batter will be thin. This helps bloom the cocoa and produce tender cupcakes.

Portion and bake: Divide batter evenly among the 12 liners (about 3/4 full). Bake 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate the pan halfway through baking if your oven runs hot.

Cool: Let cupcakes cool in the pan for 5–8 minutes, then transfer to a wire rack to cool completely before filling and frosting.

Make filling: In a small saucepan over medium heat, melt 1/4 cup unsalted butter. Add 1/2 cup packed dark brown sugar and 1 tablespoon light corn syrup (if using). Stir constantly until sugar dissolves and mixture begins to bubble gently.

Add cream and simmer: Carefully whisk in 1/4 cup heavy cream. Bring to a gentle simmer and cook 1–2 minutes until slightly thickened and glossy. Remove from heat and stir in 1/8 teaspoon sea salt and 1/2 teaspoon vanilla extract.

Cool: Transfer to a heatproof bowl and cool to room temperature; it will thicken as it cools. Reserve 1/2 cup of this filling to fold into the buttercream and 1/4–1/3 cup for piping into cupcakes (adjust amounts if you prefer more or less filling per cupcake).

Beat butter: In the bowl of a stand mixer fitted with the paddle or using a handheld mixer, beat 1 cup room-temperature unsalted butter on medium speed until creamy, about 1–2 minutes.

Add powdered sugar: Gradually add 3 cups powdered sugar, 1 cup at a time, mixing on low to avoid dust, then increase speed to medium and beat until combined and fluffy.

Incorporate butterscotch: Add 1/2 cup prepared butterscotch filling, 2 tablespoons heavy cream, 1/2 teaspoon vanilla extract and 1/8 teaspoon salt. Beat on medium-high for 1–2 minutes until light and spreadable. If too soft, add a little more powdered sugar; if too stiff, add 1 teaspoon milk at a time.

Taste and adjust: Taste the buttercream and adjust salt or butterscotch level to preference.

Core cupcakes: Using a small paring knife or a cupcake corer, remove a 1-inch plug from the center of each cupcake and set the tops of the plugs aside (you can crumble them into the batter or use as garnish).

Fill centers: Spoon or pipe about 1 to 1 1/2 teaspoons of cooled butterscotch filling into each cored cupcake, leaving a small rim for frosting.

Frost cupcakes: Transfer the butterscotch buttercream to a piping bag fitted with your preferred tip (or use an offset spatula). Pipe or spread frosting onto each cupcake in decorative swirls.

Make chocolate drizzle (optional): Place 1/2 cup finely chopped semisweet or dark chocolate in a small heatproof bowl. Heat 2 tablespoons heavy cream until hot but not boiling (microwave ~20–30 seconds). Pour the hot cream over the chocolate and let sit 30 seconds, then stir until smooth. If needed, add 1/2 teaspoon neutral oil to give a glossy sheen.

Garnish: Drizzle a small spoonful of warm chocolate ganache over each frosted cupcake. Finish with a tiny sprinkle of flaky sea salt (about a pinch per cupcake) and, if desired, a few reserved cake crumbs for texture.

Serve or store: Serve at room temperature. Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.