Root Beer Float Cupcakes

By michaelmeiner

Ingredients

• 1 1/8 cups flour
• 1/4 cup dark cocoa powder
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 teaspoons root beer extract
• 1/3 cup root beer
• 1/2 cup plus 1 T heavy cream
• 1/2 cup margarine -- melted
• 2 Tablespoons sour cream
• VANILLA AND ROOT BEER FROSTING
• 1 1/2 sticks margarine -- softened
• 4 cups powdered sugar
• 1 Tablespoon vanilla extract
• 2 Tablespoons milk
• 1/4 teaspoon root beer concentrate

Details

Servings 12

Preparation

Step 1

Preheat oven to 350.

Whisk egg and sugar until smooth and no lumps remain. Add cream, margarine and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Add root beer concentrate and root beer. Mix until batter is smooth. Using a heaping 1/4 cup measure, add batter to each muffin cup. Bake for 15-18 minutes.

Frosting: Cream margarine until smooth. On low speed, add powdered sugar one cup at a time, increasing the speed to bring the frosting together. Add milk and vanilla extract. Beat until smooth. Remove almost all of the frosting, leaving behind 1/3-1/2 cup in the mixer. Add root beer concentrate to remaining frosting in the mixer.

Fill each cupcake with root beer frosting and top with vanilla frosting. Top with hot fudge or chocolate syrup.