Feb 6, 2012

Root Beer Float Cupcakes

There are some recipes that I am just SO excited to share with you that I bump right to the top of my list. This is one of them. A couple of days ago I was needing a sweet fix, but not having the energy to actually make anything. Usually when I have food cravings, but can't/won't/don't want to cook, I fill those cravings by planning to cook something. I know, there's something wrong with me. Finding and planning to cook a fabulous recipe is almost as good to me as actually eating one. Weird, right? 

Weird or not, you'll be grateful for my quirky habits when you bite into one of these babies. While searching for a fluffy and sweet cupcake, I found these. Root Beer Float Cupcakes??? Does life get any better? They have Vanilla Frosting on top and are stuffed with super flavorful Root Beer Frosting. It's like a soda party in your mouth. But better because it comes with a cupcake. Heaven...

I'm thinking of finding a reason for a pizza party (wait... do I need a reason?), with these as the dessert. Pizza with root beer is in my top 5 favorite meals. If I was ever stranded on an island and could only bring one food, it would be pizza. If I could have a drink with my pizza it would be orange juice (I said I was weird!). But second choice would be root beer. And if I could have a dessert? Cupcakes! 

These were super fun to make and everyone loved them! 

Makes 12-15 cupcakes

1 1/8 cups all purpose flour
1/4 cup dark cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
2 teaspoons root beer concentrate (at the grocery store next to the vanilla)
1/3 cup root beer
1/2 cup heavy cream
1/2 cup butter, melted
1/4 cup sour cream
Preheat oven to 350 degrees.

In the bowl of an electric stand mixer, beat egg and sugar until smooth and no lumps remain. Add cream, butter 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. Line a muffin tin with liners and add 1/4 cup batter to each cup. Bake for 15-18 minutes. Let cool before frosting.

Vanilla and Root Beer Frosting
1 1/2 sticks butter, softened
4 cups powdered sugar
1 tablespoon vanilla extract
2 tablespoons milk
1/4 teaspoon root beer extract

In the bowl of an electric stand mixer, cream butter until smooth. On low speed, add powdered sugar one cup at a time, increasing speed to bring the frosting together. Add milk and vanilla extract. Beat until smooth. Remove almost all of the vanilla frosting, leaving behind about 1/2 cup in the mixer. Set vanilla frosting aside. Add root beer extract to remaining frosting in the bowl and beat until it comes together.

Prep two pastry bags (or you can simply use spoons) and fill one with vanilla frosting and the other with root beer frosting. Once the cupcakes have completely cooled, fill each one with root beer frosting (I simply plunge the pastry tip into the cupcake and squeeze), then top with vanilla frosting. Top with chocolate sauce.

I liked these best kept in the fridge, but they were also super yummy when I first made them. And remember, I'm weird. 

Filled with Root Beer Frosting

Topped with Vanilla Frosting

Drizzling the amazing chocolate sauce. 

recipe adapted from how sweet it is

1 comment:

Lauren Packer said...

I made these for Greg's birthday last year. Ton of work, but they were so good!

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