Black Butterscotch Cupcakes

These were super moist and very rich! You have been warned! Break out the milk, cause your going to need it :)

1/2 c unsalted butter
1 3/4 c flour
1/2 c dark chocolate cocoa powder
1 1/4 c dark brown sugar
1 1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 lg eggs
1 c milk
2 tbsp vanilla extract
2 tsp vinegar
3/4 c butterscotch chips
Preheat oven to 350º and line muffin cups with paper. Melt butter in a small saucepan over low heat and allow to sit and cool while you combine the other ingredients. Mix all the dry ingredients in a small bowl. Mix melted butter and vinegar - stir quickly to combine and then add to dry mixture. Stir with a wooden spoon until wet and dry ingredients come together. Add chips and gently stir in. Using a scoop, divide batter between the 12 muffin cups. Bake for 17-20 minutes or until toothpick comes out clean

Frosting -
1 c butterscotch chips (melted)
1 c buttercream frosting ( I used Duncan Hines )
Melt chips and mix with frosting until blended. Ice your cupcakes and enjoy! 

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Pam Ponder said…
those sound really good...thanks
Maria said…
Hi! Oh my... butterscotch + chocolate = smiles!
I love your new header photo! It's the one I used in my last post linking back to your site {a little post I did on frosting cupcakes}
Love the way those angelfood cuppy-cakes look!