Instructions

For the cupcakes

1. Melt butterscotch chips and 1 Tbsp. of the butter together in a double boiler. Butterscotch chips on their own won’t melt the way chocolate does – this mixture will reach a consistency more like dough. Set aside melted butterscotch.
2. Mix flour, sugar, baking powder and salt together in the bowl of a stand mixer.
3. Add remaining 4 Tbsp. of room temperature butter to the stand mixer and beat to incorporate. Add 1/4 cup of the milk to mixture and mix until batter resembles coarse biscuit dough, about 1 minute.
4. Whisk egg whites and vanilla into the remaining 1/4 cup milk. Add this mixture to the stand mixer bowl in thirds, beating between each addition. Add the melted butterscotch to the batter in thirds, again beating between each addition.
5. Pour batter into 2 buttered and floured 6-inch cake pans (you could also make one 8″ cake). Bake at 350 for 25-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

For the ganache

1. Melt chocolate, butterscotch chips, and butter together in a double boiler until smooth.Remove from heat and let cool 5-10 minutes.
2. Spread some ganache between layers of your butterscotch cake and stack the layers. Pour remaining ganache over top of cake and spread as desired.