Pour 3 cups of butterscotch beer into a large pot and bring it to a simmer. Reduce to about ½ cup, about 20-30 minutes, then cool slightly.

Preheat your oven to 350°F (175°C) and line two cupcake pans with liners.

In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together softened unsalted butter, light brown sugar, and granulated white sugar until fluffy.

Add the eggs, vanilla bean paste, and butter extract to the mixture and beat until pale.

Drizzle in the cooled butterscotch beer and add melted butterscotch chips, mixing until smooth.

Gradually mix the dry ingredients and buttermilk together until just combined.

Divide the batter evenly among the cupcake liners, filling them ⅔ full.

Bake for 14-18 minutes until a toothpick comes out clean. Cool in pans for 5 minutes.

For the buttercream, whip softened unsalted butter until fluffy. Gradually add melted butterscotch chips and sifted powdered sugar.

Add butter extract and vanilla to the buttercream, mixing until combined.

For the ganache, combine butterscotch chips and heavy cream in a microwave-safe bowl and heat until smooth. Stir in honey.

Pipe the butterscotch buttercream onto cooled cupcakes and drizzle with ganache.