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
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.
