I’m a big fan of the Harry Potter series, and have been since my seventh grade English teacher read Harry Potter and the Sorcerer’s Stone to my class many, many years ago. Since then, I’ve re-read the books dozens — well, maybe hundreds — of times, watched the movies, experienced the midnight premieres and discussed the world of Harry, Ron and Hermoine like it was real. I get it: I'm a pretty big nerd.

So even though I’m 24 and Harry is supposed to be 17 in the final chapter of the eight-movie saga, premiering July 15 at midnight, I feel as if I grew up with Harry and his friends. That’s why I’ll be at the premiere at the Palladium 12 Thursday night and I’ve been preparing for it: re-reading key sections of Harry Potter and the Deathly Hallows, watching the films on repeat on television (who needs DVDs?) and enjoying some Harry Potter-themed treats.

Of all the fantastic creations in the Harry Potter universe, the one that always seemed the most appetizing was butterbeer. I mean, how delicious does that sound? Not alcoholic (so that 15- and 16-year-olds can enjoy it during post-Quidditch parties), it sounds both sweet and rich.

Then, how could butterbeer cupcakes — a recipe I discovered on AmyBites.com — be wrong? Since butterbeer doesn’t actually exist, it’s probably the closest you can come to the real thing, and I knew I had to try it for this very special week.

This recipe makes 18 cupcakes, which I halved over the weekend since there is no way my fiance and I could (or should) eat all 18 of them. Make and eat as many as you like for your Harry Potter party.

To make butterbeer cupcakes, you need:

For the cupcakes:

• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar, packed
• 3 large eggs
• 1 1/2 teaspoons vanilla
• 1 teaspoon butter flavoring
• 1/2 cup buttermilk
• 1/2 cup cream soda

For the ganache:

• 1 11-oz. package butterscotch chips
• 1 cup heavy cream

For the buttercream frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/3 cup butterscotch ganache
• 1 teaspoon vanilla
• 1 teaspoon butter flavoring
• 1/8 teaspoon salt
• 1 16-oz. package powdered sugar
• Splash of milk or cream (as needed)

For the cupcakes:

• Preheat the oven to 350 degrees and line the cupcake liners.
• Combine the flour, baking soda and salt, then set aside.
• In a large bowl, cream the butter. Add the sugars and beat until well-combined. Beat in the eggs one at a time, mixing well each time. Then beat in the vanilla and butter flavoring.
• Alternate adding buttermilk, cream soda and dry ingredients in batches until well incorporated.
• Fill each cupcake liner three-quarters of the way full, then bake for 15-17 minutes until a tester comes out clean. Cool completely.

For the butterscotch filling:

• In a double boiler, combine butterscotch chips and heavy cream.
• Stir until completely combined and smooth.
• Cool to room temperature.
• Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until the filling begins to overflow.

For the buttercream frosting:

• Cream in butter in a large bowl until fluffy.
• Add in ganache, vanilla, butter flavoring and salt. Mix until well combined.
• Beat in powdered sugar one cup at a time until reaching desired consistency.
• Add milk or cream by the tablespoon, as needed
• Frost cupcakes and top with a drizzle of butterscotch ganache.