These cupcakes are not for the faint of heart. If you like butterscotch, you’ll like these a lot, but if you’re one of those that often finds desserts to be “too rich”, run away and don’t look back. This is a true butterscotch lover’s dream – butterscotch flavored cake, frosting and drizzle. I am definitely a major lover of butterscotch, and I have quite a few friends who feel the same way. Add butterscotch to a baked good and I’m bound to try it eventually. One of my coworkers also falls into the butterscotch lover group, and triple butterscotch cupcakes were her choice a couple of weeks ago. Excellent choice, if I do say so myself. I had been dying for someone to choose these.
The original recipe is for a triple layer cake. I have now adapted it just slightly to yield cupcakes and an appropriate amount of frosting. The frosting is definitely the richest part about these cupcakes so go easy when applying it. I tried to use a lighter hand than normal and I still thought it was a little overwhelming. It may be a bit too runny for piping just after mixing, so try chilling it in the refrigerator for a little while before proceeding – I think I chilled mine for about 30-45 minutes. Now I have a squeeze bottle with lots of left over butterscotch sauce in the fridge. Oh, the possibilities…