Print

Root Beer Chocolate Cupcakes


  • Yield: 15 cupcakes 1x
Scale

Ingredients

Root Beer Chocolate Cupcakes

  • 2 cups Premium Root Beer – regular (not diet. And use the GOOD stuff.)
  • 1 cup cocoa powder (unsweetened)
  • 1/2 cup butter
  • 1 1/4 cups sugar
  • 1/2 cup dark brown sugar
  • 2 cups flour
  • 1 1/4 tsp baking soda
  • 1 tsp salt
  • 2 eggs (beaten)

Root Beer Chocolate Frosting

  • 1 ounce of dark chocolate (I used Bakers Semi-Sweet Chocolate)
  • 1/4 cup butter (softenend)
  • 1/2 teaspoon salt
  • 3 tbsp Root Beer
  • 1/3 cup cocoa powder (unsweetened)
  • 1 1/4 cups icing sugar

Instructions

Root Beer Chocolate Cupcakes

  1. In a saucepan, on low-medium heat, combine Root Beer, cocoa powder and butter.
  2. Mix until butter is melted.
  3. Add sugars, mix until dissolved.
  4. Set aside to cool.
  5. In a separate bowl combine flour, baking soda and salt.
  6. Once the Root Beer mix has cooled slightly, add beaten eggs, and combine.
  7. Then combine the flour mix and the Root Beer mix.
  8. Stir until just combined.
  9. In a muffin tin, add muffin liners, then fill your cupcakes about 2/3 full.
  10. In a preheated 325 degree oven, bake for about 18-20 minutes.
  11. Set aside to cool, before icing them.

Root Beer Chocolate Frosting

  1. Mix all icing ingredients, until the icing is nice and smooth.
  2. Then ice your cooled cupcakes.