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Fluffy & Moist Harry Potter Sorting Hat Cupcakes with Butterscotch Filling Recipe

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4.1 from 7 reviews

These Fluffy & Moist Harry Potter Sorting Hat Cupcakes are a magical treat featuring chai-spiced vegan cupcakes filled with a luscious vegan butterscotch sauce, topped with colorful vegan cream cheese frosting and adorable edible sorting hats made from vegan chocolate cookies and sugar cones. Perfect for any Harry Potter fan, these whimsical and flavorful cupcakes bring the Hogwarts sorting ceremony to life with a delightful vegan twist.

Ingredients

Chai-Spiced Cupcakes:

  • 1 cup (240 mL) vegan buttermilk, room temperature
  • 1/2 cup + 2 tbsp (130 g) vegan butter, melted and cooled to room temperature
  • 1/2 cup (100 g) brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 2 tsp vanilla extract
  • 1 tbsp (15 g) vegan yogurt or vegan sour cream
  • 1 3/4 cup (230 g) all purpose flour or gluten free 1:1 baking flour*
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda

Vegan Butterscotch Sauce:

  • 1/2 cup (113 g) vegan butter, melted
  • 1/2 cup (113 g) cashew butter
  • 1/2 cup (120 mL) maple syrup
  • 1 tbsp vanilla extract
  • 1 pinch sea salt

Vegan Cream Cheese Frosting:

  • 1 batch vegan cream cheese frosting (prepared according to your recipe)

Sorting Hats:

  • 6 vegan chocolate cream sandwich cookies*
  • 12 vegan sugar cones*
  • 1 cup vegan dark chocolate, melted

Supplies:

  • 12 toothpicks
  • Styrofoam or cardboard box, to dry the sorting hats

Instructions

  1. Prep: Measure all the cupcake ingredients. Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 liners. Prepare the vegan buttermilk ahead of time to ensure it’s at room temperature.
  2. Make the cupcake batter: In a large mixing bowl, whisk together melted vegan butter, brown sugar, granulated sugar, vanilla extract, and vegan yogurt until smooth. Add the flour, cornstarch, spices, baking powder, and baking soda. Pour in the vegan buttermilk and whisk gently just until combined; avoid overmixing to keep cupcakes fluffy.
  3. Fill the cupcake liners: Spoon the batter into the cupcake liners, filling each about 3/4 full to allow room for rising during baking.
  4. Bake the cupcakes: Place the cupcake tin in the preheated oven and bake for 25-27 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cupcakes rest in the tin for 10 minutes.
  5. Cool the cupcakes: Transfer cupcakes onto a wire rack to cool completely before filling and frosting.
  6. Prepare the butterscotch filling: In a bowl, whisk together melted vegan butter, cashew butter, maple syrup, vanilla extract, and sea salt until smooth. Set aside.
  7. Prepare the cream cheese frosting: Make the vegan cream cheese frosting according to your recipe. Reserve about 1 cup for piping into the sorting hats. Chill the remaining frosting in the fridge to keep it firm while you assemble the hats.
  8. Make the sorting hats: Carefully remove the cream filling from the 6 vegan chocolate sandwich cookies, leaving 12 chocolate cookies to be the bases of the hats. Score an inch from the point of each vegan sugar cone and slice carefully with a sharp knife to create the top of the hat.
  9. Color the frosting: Divide the reserved frosting into four bowls with about 1/4 cup each. Tint each bowl with vegan red, yellow, green, and blue food coloring, respectively.
  10. Assemble and decorate the hats: Pipe each colored frosting into respective mini cones, covering the interior. Attach each frosted cone top onto a chocolate cookie base to create the hat bottom. Repeat for all hats, color by color.
  11. Freeze the hats: Place the assembled hats on a plate and freeze for 15-20 minutes to firm up the frosting. Prepare the melted vegan dark chocolate and have your styrofoam or cardboard ready for drying.
  12. Dip the hats: Insert a toothpick through the base of each frozen hat, then dip thoroughly into melted chocolate while twirling to coat evenly. Place them on the styrofoam or cardboard to dry.
  13. Set the chocolate: Place the dipping board into the freezer for 5-10 minutes to fully harden the chocolate coating.
  14. Assemble the cupcakes: Remove the extra frosting from the fridge and whip it again with a mixer if needed. Core the center of each cooled cupcake about 1/2 inch deep using a cupcake corer or spoon.
  15. Fill the cupcakes: Spoon roughly 1 tablespoon of vegan butterscotch sauce into each cupcake cavity.
  16. Pipe the frosting: Using a piping bag fitted with your desired tip, pipe the cream cheese frosting generously onto the tops of each cupcake.
  17. Top with sorting hats: Place one frozen, chocolate-coated sorting hat on each frosted cupcake, mixing colors randomly to make the house selection surprising. Optionally, sprinkle with vegan decorative sprinkles.
  18. Serve and store: Enjoy immediately or store leftover cupcakes in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Notes

  • For gluten free cupcakes, use King Arthur Measure for Measure gluten free flour for best results.
  • For gluten free vegan chocolate sandwich cookies, consider making homemade vegan Oreos using gluten free ingredients.
  • Gluten free vegan sugar cones are available, such as Edward & Sons brand.
  • Keep remaining frosting chilled while assembling hats to prevent it from softening.
  • Freezing the hats before dipping helps maintain shape and ensures a smooth chocolate coating.

Find it online: https://bitezly.com/fluffy-and-moist-harry-potter-sorting-hat-cupcakes-with-butterscotch-filling-recipe/