Instructions

• Pour butterscotch beer into a large pot and bring it to a simmer over medium heat. Let it reduce to about ½ cup of syrup, around 20-30 minutes. Stir occasionally, then cool.
• Preheat your oven to 350°F (175°C) and line two cupcake pans with colorful liners.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until fluffy.
• Add eggs, vanilla bean paste, and butter extract to the creamed mixture. Mix until well combined.
• Pour in the cooled butterscotch beer reduction and melted butterscotch chips. Mix gently until just combined.
• Gradually add the dry mixture and buttermilk to the creamed mixture, alternating. Mix until smooth.
• Divide the batter among the lined cupcake pans, filling each liner about two-thirds full.
• Bake for 14-18 minutes or until a toothpick comes out clean. Let cool for 5 minutes before transferring to a wire rack.
• Whip the softened butter for buttercream until pale and fluffy, about 5-10 minutes.
• Mix in melted butterscotch chips, then gradually sift in powdered sugar until light and airy.
• For ganache, combine butterscotch chips and heavy cream in a microwave-safe bowl. Heat until smooth, then mix in honey.
• Pipe butterscotch buttercream onto cooled cupcakes and drizzle with ganache.