Ingredients
Serves: 18 cupcakes
Prep Time: 15 minutes
Total Time: 45 minutes
Cupcakes:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
3 large eggs
1/2 cup canola oil
1 teaspoon butter extract
Seeds from one vanilla bean, divided
1/2 cup buttermilk
1/2 cup pumpkin beer (or cream soda)*
1 cup toffee bits (optional)
Butterbeer Sauce:
1 (11 ounce) bag butterscotch chips
1/2 cup heavy cream
1 tablespoon honey
Treacle Butter Frosting + Chocolate Pretzels:
30-40 mini pretzel twists
9 ounces semi-sweet or milk chocolate, melted
8 tablespoons salted butter, softened
2 teaspoons unsulphured molasses
1 3/4 cup powdered sugar (or more if desired)
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 teaspoon butter extract
1/3 cup butterbeer sauce
2 tablespoons heavy whipping cream
broom stick cookies , for decorating (optional)
Preparation
