Root Beer Cupcake Recipe

Oh, hey there, February. It seems I've fallen behind on my cupcake posts. Have I been baking? Yes. Enjoying the cupcake goodness? Of course.

One of my nephew's recently celebrated his tenth birthday. Yes, tenth. That makes me feel so old. Wasn't he in diapers just yesterday? His beverage of choice is root beer, so I decided to have a go with a root beer cake. These cupcakes taste like chocolate root beer float goodness.

Root Beer Cupcake Recipe
Yields approximately 2 dozen cupcakes

Cake
Ingredients:
2 cups flour
3/4 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter
3/4 cup sugar
1/2 cup brown sugar
2 eggs
1 tbsp root beer concentrate.
1 cup of root beer soda

Directions:
Preheat oven to 350*F. Line muffin pan with baking liners and set aside.

In a medium bowl, sift together the flour, cocoa, baking soda, and salt and set aside. Cream together the butter with both sugars. Add the eggs in one at a time, stirring until combined. Stir in the root beer concentrate and vanilla. Alternate between adding the dry ingredients and root beer soda to the batter, starting and ending with the dry ingredients.

Fill baking liners two-thirds full with the batter. Bake for 12-15 minutes until a toothpick inserted into the middle of a cupcake comes out clean. Remove the cupcakes from the pan to cool.

Root Beer Frosting
Ingredients
1 cup (2 sticks) butter
3-4 cups powdered sugar
1 tsp root beer concentrate
1 tsp vanilla
2-3 tbsp heavy cream

Directions:
In a mixing bowl, beat the butter until smooth. Slowly add in the powdered sugar.  Stir in the vanilla extract & & root beer concentrate. Then mix in your heavy cream & beat for two minutes.

Pipe frosting on cupcakes once cool. Enjoy!

Cupcakes adapted from Bakingdom and Baked: New Frontiers in Baking
Frosting by Nicole.