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Rootbeer Cupcakes


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Rootbeer Cupcakes 0 Picture


  • 2 cups of root beer (do not use a diet root beer)
  • 1 cup of dark cocoa powder, like Valrhona
  • 1 stick unsalted butter, chopped into 1 inch cubes
  • 1 1/4 cups sugar
  • 1/2 cups dark brown sugar (packed)
  • 2 cups flour
  • 1 1/4 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • Frosting
  • 1 cup root beer
  • 1 3.3oz. package of vanilla pudding
  • 1 8oz. container Cool Whip
  • Beat the root beer and pudding together until firm. Fold in Cool Whip. Done!



Step 1

Preheat oven to 325º degrees.

Line the cupcake tins with liners, if you don't have liners, spray with Pam and lightly flour, tapping out the excess flour.

In a small saucepan, heat root beer, cocoa and butter over medium heat until butter is completely melted. Add both sugars and whisk until dissolved. Remove mixture from heat to cool.

In a large mixing bowl, whisk together flour, baking soda and salt. In a small bowl, whisk eggs until just beaten, then whisk into cooled cocoa mix until combined.

Gently fold flour mixture into chocolate mixture. Mixture will be slightly lumpy—Do not over-beat which could cause the cake to be tough.

Pour mixture into cupcake tins, I used a 1/3 measuring cup to pour . Fill about 2/3 full. Bake approximately 30-35 minutes. Rotate tins half-way through bake time. Cupcakes will spring back to touch, or use a toothpick, coming clean.

Cool cupcakes on rack. Make sure they are cooled completely before adding frosting.

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