Name: Chocolate Butterscotch Cupcakes Recipe
Total time: 33 min
Yield: 2
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Chocolate cupcakes drizzled with ice cream topping and topped with a butterscotch butter cream frosting. 

How to make Chocolate Butterscotch Cupcakes Recipe

Inside BruCrew Life

Crawler

American

<p>Chocolate cupcakes drizzled with ice cream topping and topped with a butterscotch butter cream frosting. </p>

Vegetarian

Chocolate cake mix

Butterscotch ice cream topping,  divided

Unsalted butter

Vegetable Shortening

Vanilla extract

Pinch of salt

Powdered sugar

step 1

Mix up the cake batter according to the package directions. Bake in 24 cupcakes liners for 18 minutes or until toothpick comes out clean. Use a straw to poke 5-6 holes in the top of each cupcake.

step 2

Heat 1 cup of the butterscotch ice cream topping in the microwave for 30 seconds or until it is pourable. Drizzle topping into the holes in each cupcake. Let cool completely.

step 3

Beat the butter and shortening until creamy. Add the vanilla, salt, and 1/4 cup ice cream topping and beat again. Slowly add the powdered sugar until completely mixed in. Beat on medium-high for 1-2 minutes or until light and fluffy.

step 4

Top each cupcake with a swirl of frosting. Sprinkle with toffee pieces. Makes 24 cupcakes. Store cupcakes in a sealed container in the refrigerator.

step 5