They smell great while they are baking, and once out of the oven you poke some holes into the cupcakes and then pour some root beer on top of each cupcake to soak it up. Let them cool fully in the tins and then it's time for the glaze. More root beer and some confectioners sugar and you are good to go. Drizzle a little of each on top and let set.
Chocolate Root Beer Cupcakes
makes about 30
1 stick butter
2 cups all purpose flour
2 1/2 cups root beer
1 cup unsweetened cocoa powder
2 oz bittersweet chocolate, chopped
1 cup granulated sugar
1/2 cup packed dark brown sugar
1 1/4 tsp baking soda
1/2 tsp allspice
1 tsp salt, plus a pinch
3 large eggs, beaten
2 1/2 cups confectioners sugar
1 tsp vanilla extract
- Preheat oven to 325 degrees. Line standard cupcake tins with paper liners and set aside. Heat 2 cups root beer, cocoa powder, chocolate and butter in a large saucepan over medium heat until the butter melts. Add the granulated and brown sugars and whisk until dissolved. Remove from the heat and let cool.
- Combine the flour, baking soda, allspice and salt in a small bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy).
- Fill each cupcake 2/3 way full and bake for about 20 minutes, check with a toothpick inserted into center of cupcake comes out clean. Transfer tins to cooling rack. Gently poke cupcakes all over and pour 1/4 cup root beer over the cupcakes; let cool in the tins. Once completely cooled, take out of tins.
- Make the glaze: Whisk the remaining 1/4 cup root beer, a pinch of salt, confectioners sugar and vanilla in a bowl until smooth. Drizzle some over each cupcake.