Dessert Recipes
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Butterscotch Crunch Cupcakes

I know by now, I must sound like a broken record, repeating time and time again about how busy I am and how I don’t have enough hours in a day to get everything done. Unfortunately, I feel it more so now that the festive season is coming up.

Whilst flicking through my diary a couple of weeks back, which I barely touched, I had thought that this was going to be a quiet end of year for me, however upon talking to my friends I realised that from now to the end of the year, each weekend is basically booked out.

When I have a quiet moment, I love to get my washing done, but hate taking the clothes in and folding them, so if you know me well, you’ll know that I have clothes piled up in random places in my house. I also love to bake and give away my baked goods to friends, but really dislike cleaning up and washing the dishes. I guess that’s life, you just have to accept the good and the bad.

Speaking of good and bad times, a friend of Howard and myself had an engagement party on the weekend. We couldn’t decide what to give the couple so opted for a nice bottle of wine, and some home made cupcakes. Some of my favourite flavours to experiment with are chocolate and butterscotch sauce, so I decided on a chocolate cupcake filled with butterscotch sauce and peanut butter buttercream, then topped with shards of honeycomb pieces. This was made following a combination of very simple and quick recipes. This cupcake was so delicious, it would be a great gift to give to someone for Christmas or even to take along to a lunch or dinner.

The engagement party was held at the bride to be’s sister’s house. Upon arriving to the venue, we were greeted with tons of food, chicken wings, sausages, nem nuong, sushi, mango pudding, delicious vanilla cupcakes, the list was endless. It was nice to be invited to celebrate the occassion, and to congratulate Michael for finally popping the question. Congratulations to Michael and Anne, what a beautiful evening, I can’t wait for the party.

I mentioned earlier about the day being filled with good and bad times, the good was obviously the engagement party. The bad, was me suffering my first ripsticking injury. Pressured by Howard and my brother, I’ve started to learn how to ripstick, I thought I was getting the hang of things, until I had to do a turn. Mid way through the turn, Max randomly decides to stand in front of me, and would not budge, fearing that I’d crash in to him, I decided to hop off the ripstick, but did not see the wall to my side. With a bump on my head, and bleeding from my elbow and knee, I was proud of my battle scar. Good and bad times, all in a day’s work.

Peanut butterscotch crunch cupcake

Chocolate Coffee Cupcake Recipe

(Adapted from Oprah)

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 Tbsp. kosher salt
  • 1 cup freshly brewed coffee
  • 1 cup buttermilk , well-shaken
  • 3/4 cup canola oil
  • 1 1/2 cups sugar
  • 1 extra-large egg
  • 1/2 tsp. vanilla extract
  1. Preheat oven to 170°C. Line 2 (12-cup) muffin tins with paper liners and spray the top of tins with cooking spray. Adjust 2 oven racks to divide oven into thirds.
  2. Whisk together flour, cocoa, baking powder, baking soda, and salt in a bowl.
  3. Whisk together coffee and buttermilk in a bowl and set aside.
  4. In the bowl of a stand mixer with a whisk attachment beat oil and sugar on medium-high speed until combined. Add egg and vanilla; combine well. Reduce speed to low and add dry ingredients and wet ingredients in 3 batches, starting and ending with dry ingredients; combine well.
  5. Divide batter among 24 cups and bake about 20 minutes, or until a toothpick inserted into center of a cupcake comes out clean; switch positions of pans halfway through baking. 6.Transfer pans to racks and cool completely in the pan.

Butterscotch Sauce

(Adapted from Taste)

  • 160ml (2/3 cup) thin cream
  • 155g (3/4 cup, firmly packed) brown sugar
  • 50g (2 1/2 tbs) butter, cubed
  • 2 tsp vanilla essence
  1. Place the cream, sugar, butter and vanilla essence in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.
  2. Increase heat to high and bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 5 minutes or until the sauce thickens slightly. Remove the pan from the heat. Set aside for 2 hours or until cooled to room temperature. Serve at room temperature.

Peanut Butter Buttercream

(Adapted from Marta Stewart)

  • 1 1/3 cup natural, creamy peanut butter
  • 16 tablespoons unsalted butter, softened
  • 1 1/2 cup confectioners’ sugar
  • Pinch of salt (optional)
  1. Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use immediately.


( Adapted from Citrus and Candy)

  • 80ml honey (can be replaced with golden syrup)
  • 20ml water
  • 220g white sugar
  • 2 tsps bicarbonate of soda
  1. Grease and line a baking tin with baking paper.
  2. In a large saucepan, heat the honey, water and sugar together, bring to a boil then simmer on low heat for 5-10 minutes until it reaches brittle stage and a golden colour (150°C). Watch that it doesn’t burn.
  3. Remove pot from heat, add the bicarb soda and quickly whisk in for a few seconds. Pour immediately into the cake tin. Leave to set then break into bite size chunks. If it’s a humid day you might have to finish setting it in the fridge.

To Assemble:

  1. using a small teaspoon, but out center of the cupcake, 1/3 depth of the cupcake.
  2. Pour one teaspoon of remaining butterscotch sauce in to the interior.
  • Pipe the  buttercream on top of the cupcake and top with shards of honeycomb.

    1. Ooh that honeycomb looks delish! And few parties are complete without nem nướng. Thank you for sharing such lovely, simple recipes Linda – I see you miss pharmacist by day, la pâtissière by night =]

    2. Pingback: Tweets that mention Butterscotch Crunch Cupcakes - eatshowandtell --

    3. Yeah, I tend to pile clothes in random places around my room too *shrugs* oh well! Cupcake baking, ripsticking (I don’t even know what that is!!) and partying all in one day?! You’re crazy! These look delicious, and omg love the extra honeycomb bits on top! Your friends are super lucky to have you 😀

    4. Sarah says

      they look awesome! can you taste the coffee flavour? I don’t like coffee, should i just leave it out?

      • Hi Sarah, you can’t really taste the coffee, but if you’re not a fan, I’d suggest you just leave it out. Should taste just as good.

    5. Pile of clothes? Our place is upside down at the moment… I need more time in a day. Lovely cupcakes. I have to get my ass into gear and do some baking too.

    6. those look and sound delicious. am going to give these little gems a whirl today for an afternoon tea with family! thanks for posting 😉

    7. What a lovely recipe. I love the butterscotch flavor of your cupcakes and how you put the toppings is so unique. I should better try that one.

    8. caitlin says

      how does the butterscotch cool? is it hard or is does it get absorbed into the cupcake? im looking for a butterscotch filling for cupcakes, but i want one that hardens almost like a ganache

    9. These cupcakes are the best I have evr seen. So inventive and delicious!!
      Thank you very very much!

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