Desserts & Sweets

Butterscotch Brownie Cupcakes

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Butterscotch… mmmmm!  When thinking about this recipe, I knew I wanted a butterscotch filling and frosting.  But I wasn’t sure if a white, yellow, or chocolate cupcake would be the best match.  My chocolate cupcake recipe is SO rich and moist, it tastes like a brownie.  It’s the addition of coffee into the batter that enhances the chocolate flavor – even though you can’t taste the coffee!  It is the perfect compliment to this rich, sweet, butterscotch that you’ll make from pudding mix and marshmallows.

What you need:

  • 1/2 cup butter (softened)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup milk (I use almond milk – use what you have)
  • 1/2 cup brewed coffee (you can use hot water if you don’t have coffee)
  • 1 1/3 cups flour
  • 1/2 cup cocoa powder
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon salt

FILLING/FROSTING

  • 3 tablespoons+ Butterscotch pudding & pie filling powder
  • 1/2 cup hot water
  • 30 large marshmallows
  • 1 1/2 cups heavy whipping cream

Make them:

Preheat the oven to 350 degrees.  Prep your muffin pans.  Spray mini cupcake cups or place cupcake liners in the regular sized muffin pan.

In your mixer, beat the butter and sugar until light and fluffy.

Add eggs, 1 at a time, beating well in between each addition, then add vanilla.

In another bowl, sift together the flour, cocoa, soda and salt.

With the mixer on low, add 1/2 of the dry mixture, then 1/2 cup milk, then the rest of the dry mixture.

Add the coffee at the end and blend until just incorporated – do not over beat this, or your cupcakes will flop!

Fill the cups 3/4 full and bake for 10-13 minutes, or until a toothpick comes out clean.  Do not overtake these!

Let sit in muffin pans for a few minutes after being removed from the oven, before removing the cupcakes.

While they are warm, use your finger to push in the middles of the cupcakes.

To make the filling/frosting, in a small bowl, combine the hot water and pudding powder until the powder is dissolved.  Add that to a heavy saucepan, then add the marshmallows.

Heat over low, stirring and mixing until the marshmallows are all dissolved.

Remove from heat and add 2-4 tablespoons of the butterscotch powder.  I added 2 more and love the flavor it gave.  You might want it stronger, so you’ll add more. Mix well, then transfer to bowl, cover with plastic wrap and put in refrigerator until ready to frost.

Put the filling/frosting in a Ziploc baggie, and cut one corner (or use a piping bag and set!)  Place the tip in the whole you created with your finger and fill the centers of the cupcakes, then cover the tops. Decorate with sprinkles, if you want, or other fun cupcake decorations.

Love chocolate? Here’s some more for ya!

 

Print Recipe
5 from 1 vote

Butterscotch Brownie Cupcakes

These are a fun and unique cupcake focused on two flavors that go together so well - butterscotch and chocolate!

Ingredients

  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup milk I use almond milk - use what you have
  • 1/2 cup brewed coffee you can use hot water if you don't have coffee
  • 1 1/3 cups flour
  • 1/2 cup cocoa powder
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon salt

FILLING/FROSTING

  • 3 tablespoons Butterscotch pudding & pie filling powder
  • 1/2 cup hot water
  • 30 large marshmallows
  • 1 1/2 cups heavy whipping cream

Instructions

  • Preheat the oven to 350 degrees.  Prep your muffin pans.  Spray mini cupcake cups or place cupcake liners in the regular sized muffin pan.
  • In your mixer, beat the butter and sugar until light and fluffy.
  • Add eggs, 1 at a time, beating well in between each addition, then add vanilla.
  • In another bowl, sift together the flour, cocoa, soda and salt.
  • With the mixer on low, add 1/2 of the dry mixture, then 1/2 cup milk, then the rest of the dry mixture.
  • Add the coffee at the end and blend until just incorporated - do not over beat this, or your cupcakes will flop!
  • Fill the cups 3/4 full and bake for 10-13 minutes, or until a toothpick comes out clean.  Do not overtake these!
  • Let sit in muffin pans for a few minutes after being removed from the oven, before removing the cupcakes.
  • While they are warm, use your finger to push in the middles of the cupcakes.
  • To make the filling/frosting, in a small bowl, combine the hot water and pudding powder until the powder is dissolved.  Add that to a heavy saucepan, then add the marshmallows.
  • Heat over low, stirring and mixing until the marshmallows are all dissolved.
  • Remove from heat and add 2-4 tablespoons of the butterscotch powder.  I added 2 more and love the flavor it gave.  You might want it stronger, so you'll add more. Mix well, then transfer to bowl, cover with plastic wrap and put in refrigerator until ready to frost.
  • Put the filling/frosting in a Ziploc baggie, and cut one corner (or use a piping bag and set!)  Place the tip in the whole you created with your finger and fill the centers of the cupcakes, then cover the tops. Decorate with sprinkles, if you want, or other fun cupcake decorations.

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

13 Comments

  1. Julie Wood Reply

    These brownies are amazing. I want to make these and have for a Summer time dessert for my guests. Thanks so much for sharing.

  2. I haven’t made anything butterscotch-y in years. I love this idea for the frosting, it is one to try!

  3. OMG, this is something I think my family would love! Chocolate, coffee and butterscotch – YUM!

  4. 5 stars
    Oh wow these cupcakes sound absolutely amazing! I LOVE butterscotch anything. Thank you so much for sharing, I can’t wait to make some!

    • Jeni Hawkins Reply

      You’re so welcome, Lauryn!! I hope you make them. The flavors blend SO well!

  5. LeAnn Harbert Reply

    The butterscotch and brownie combination sounds like it would be really good together.

  6. Mary Gardner Reply

    These look delicious. Anything butterscotch goes over well at my house.

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