Fresh scotcheroo cupcakes.

Scotcheroo Cupcakes


Today would have been John Lennon’s 76th birthday. It’s difficult to sum up the legacy of such a legendary artist. He could be a polarizing figure at times, but ultimately, he challenged the way we think and tried to make the world a little better. To celebrate, I made a special scotcheroo cupcake. Never heard of scotcheroos? Well, scotcheroos are dessert bars made with chocolate, peanut butter, butterscotch, and Rice Krispies. For this cupcake, I’m dropping the Rice Krispies and throwing in some corn flakes. Sounds a bit nonsensical at first, but trust me, the final product is unlike any cupcake you’ve ever tasted!

 

Fresh scotcheroo cupcakes.

 

So what makes this a special John Lennon cupcake? Well I’ve heard that John was a bit of a chocoholic (aren’t we all). I’ve also heard that one of John’s favorite foods was corn flakes with cream. John did seem to have an affinity for corn flakes.  Not only do corn flakes get a shout-out in “I am the Walrus”, but they also played a role in the writing of “Good Morning, Good Morning”. Besides, corn flakes and cupcakes seemed like the kind of zany combination John would have liked. Add strong, unique flavors like butterscotch and peanut butter and you’ve got a flavor combination that’s as original as John Lennon’s music.

 

My family and I at the Strawberry Field gates in Liverpool.

 

Fresh scotcheroo cupcakes.
Print

Scotcheroo Cupcakes

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes

Ingredients

Chocolate & Butterscotch Cupcakes

  • 1 1/3 cups all-pupose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup unsalted butter softened
  • 1 cup milk
  • 2 eggs
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 1/2 tsp butterscotch flavoring
  • 1/4 tsp salt

Peanut Butter & Butterscotch Frosting

  • 1 cup creamy peanut butter
  • 1/2 cup salted butter softened
  • 2 cups confectioner's sugar
  • 1-3 Tbsp heavy cream as needed
  • Butterscotch flavoring to taste

Butterscotch Corn Flake Cookies

  • 5 cups corn flakes
  • 11 oz butterscotch chips
  • 1/2 cup creamy peanut butter
  • 1/2 cup milk chocolate chips

Instructions

Butterscotch Corn Flake Cookies

  1. Pour the corn flakes into a large bowl and set aside. Line two baking sheets with parchment paper and set aside.
  2. In a medium pan, melt the butterscotch chips, milk chocolate chips, and peanut butter over low heat, stirring constantly. The end mixture should be shiny and lump-free.
  3. Pour the warm mixture over the corn flakes and stir until the cereal is evenly coated.
  4. Use a spoon to scoop the mixture onto the prepared baking sheets.
  5. Refrigerate the cookies for 1/2 hour or let rest on the counter until completely cooled.

Chocolate & Butterscotch Cupcakes

  1. Preheat the oven to 375°F. Line a standard muffin tin with cupcake liners.
  2. In a large bowl, stir together the flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
  3. In another large mixing bowl, cream together the butter and sugar until light and fluffy.
  4. Beat the eggs into the creamed butter one at a time.
  5. Add the milk, vanilla extract, and butterscotch flavoring and beat until smooth.
  6. Mix mix the dry ingredients into wet and beat until just combined.
  7. Pour the batter into cupcake liners until 2/3 of the way filled.
  8. Bake the cupcakes for 16-19 minutes, or until a toothpick inserted in the center comes out dry.
  9. Allow the cupcakes to cool in the pan for 2-3 minutes before transferring to a rack to cool.

Peanut Butter & Butterscotch Frosting

  1. In a large mixing bowl, beat the peanut butter and butter until smooth and fluffy.
  2. Gradually beat in the confectioner's sugar until thick.
  3. Add one tablespoon of cream at a time until the frosting is smooth but still thick and spreadable.
  4. Mix in a few drops of the butterscotch flavoring.
  5. Beat the frosting for another 3-5 minutes, or until smooth and fluffy.
  6. Top the cooled cupcakes with the frosting. Top each frosted cupcake with a butterscotch corn flake cookie.

Recipe Notes

High-Altitude Instructions:
1. Increase temperature to 390°F.
2. Add an extra 1 tablespoon of all-purpose flour.
3. At 3,000-5,000 feet, adjust baking powder to 1 1/2 teaspoons. For higher altitudes, reduce the measurement further
4. Decrease the sugar by 1 tablespoon.
5. Add an extra 1 tablespoon of beaten egg.
6. Add an extra 1 1/2 teaspoons of milk.

 
A tray of butterscotch corn flake cookies

The main ingredients in the scotcheroo cupcakes

Square, paper cupcake liner.

 

A John Lennon inspired cupcake needs a suitably quirky cupcake liner. Something…outside the box, if you’ll excuse the pun. These square baking liners from Orson Gygi seemed very art nouveau.

 

The scotcheroo cupcake batter.

Fresh baked chocolate and butterscotch cupcakes

Fresh peanut butter and butterscotch frosting

 

This is one of the most addicting frostings ever! 😋

 

Fresh scotcheroo cupcakes.

Fresh scotcheroo cupcakes.

Fresh scotcheroo cupcakes.

Fresh scotcheroo cupcakes.

Fresh scotcheroo cupcakes.

Fresh scotcheroo cupcakes.

 

Check out my other Beatles-inspired cupcakes:

 

What’s your favorite John Lennon song? Let me know in the comments below! If you liked this post, please share it on Facebook, Twitter, Pinterest, etc.


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