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Root Beer Chocolate Cupcakes
Servings
15
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
In a saucepan, on low-medium heat, combine Root Beer, cocoa powder and butter.
Mix until butter is melted.
Add sugars, mix until dissolved.
Set aside to cool.
In a separate bowl combine flour, baking soda and salt.
Once the Root Beer mix has cooled slightly, add beaten eggs, and combine.
Then combine the flour mix and the Root Beer mix.
Stir until just combined.
In a muffin tin, add muffin liners, then fill your cupcakes about 2/3 full.
In a preheated 325 degree oven, bake for about 18-20 minutes.
Set aside to cool, before icing them.
Root Beer Chocolate Frosting
Mix all icing ingredients, until the icing is nice and smooth.
Then ice your cooled cupcakes.