See these cupcakes? They taste like a root beer float. A moist and fluffy chocolate root beer cupcake base and super yummy root beer frosting, and you can put vanilla ice cream in the cupcakes. Perfect for summer. Also, the root beer concentrate is mandatory for getting the best root beer flavor- root beer alone just won’t do it. But bake these cupcakes today!!
Ingredients: Root Beer Cupcakes
1 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon baking soda
1/4 cup plus 2 tablespoons unsweetened natural cocoa powder
1/2 teaspoon salt
1 egg, room temperature
1 and 1/2 teaspoons root beer concentrate
1/4 teaspoon vanilla
1/2 cup buttermilk
1/4 cup melted butter
1/2 cup root beer
1 cup vanilla ice cream
Root Beer Frosting
1 and 1/2 sticks unsalted butter
3 and 1/4 cups powdered sugar
3 teaspoons root beer concentrate
1/4 cup heavy cream
1/4 cup root beer
Heat oven to 375F. Line cupcake tin with liners.
Stir together sugar, flour, baking soda, salt, and cocoa powder.
Add the egg, vanilla, root beer concentrate, and buttermilk on medium-high speed for 2 minutes or until smooth.
Stir in root beer.
Fill cupcake liners 2/3 of the way. Bake for 15-20 minutes or until a toothpick comes out clean.
Let cool for ten minutes on a wire rack, then take cupcakes out of tray and let finish cooling. Store covered in fridge.
Scoop out 2 teaspoons in the middle of the cupcake and fill with two teaspoons of vanilla ice cream. After this step, store the cupcakes in the freezer!
Beat butter until very pale in color, about 3-5 minutes.
Slowly add the powdered sugar while mixing on low speed.
Add the rest of the ingredients.
The frosting is not very stable so pipe quickly!
Optional (the garnish’s are root beer candies)