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Root Beer Float Cupcakes
Product Code: R0348
Now you can have your cake and eat it too, with ice cream!
Print Recipe PDF
2 1/4 cups all-purpose flour
1 ½ tsp baking soda
1 tsp salt
1 stick unsalted butter
3/4 cup unsweetened cocoa powder
1 ½ cups root beer
1 tsp LorAnn Oils Super-Strength Root Beer Flavor
1 cup granulated sugar
3/4 cup light brown sugar
2 eggs, beaten
Frosting:
2 sticks unsalted butter, room temperature
3/4 cup unsweetened cocoa powder
2 oz. semi-sweet chocolate, melted
1/3 cup root beer
1 tsp LorAnn Oils Super-Strength Root Beer Flavor
4 cups powdered sugar
Additions, if desired:
Vanilla ice cream
Glass jars for serving
Serving Size: Makes about 16–18 cupcakes
Print Recipe PDF
INGREDIENTS
Cupcakes:2 1/4 cups all-purpose flour
1 ½ tsp baking soda
1 tsp salt
1 stick unsalted butter
3/4 cup unsweetened cocoa powder
1 ½ cups root beer
1 tsp LorAnn Oils Super-Strength Root Beer Flavor
1 cup granulated sugar
3/4 cup light brown sugar
2 eggs, beaten
Frosting:
2 sticks unsalted butter, room temperature
3/4 cup unsweetened cocoa powder
2 oz. semi-sweet chocolate, melted
1/3 cup root beer
1 tsp LorAnn Oils Super-Strength Root Beer Flavor
4 cups powdered sugar
Additions, if desired:
Vanilla ice cream
Glass jars for serving
INSTRUCTIONS
Cupcakes:- Line muffin pans with cupcake liners and preheat oven to 350°F.
- In large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In medium saucepan, melt the butter over medium heat. Stir in the cocoa powder, root beer, and LorAnn Oils Root Beer Flavor. Stir until smooth and combined. Remove from heat.
- Add granulated sugar and light brown sugar to cocoa mixture. Mix well.
- Add beaten eggs to cocoa mixture. Stir to combine.
- Add the cocoa mixture to the dry mixture. Stir until combined and no streaks of flour remain. Batter will be lumpy.
- Fill cupcake liners about 2/3 full.
- Bake for 15–18 minutes, or until toothpick inserted in center comes out clean.
- Let cupcakes cool in pans for 5 minutes. Transfer cupcakes to a rack to cool completely.
- In a medium bowl, or the bowl of stand mixer fitted with the paddle attachment, beat butter until fluffy.
- Add cocoa powder, melted chocolate, root beer, and LorAnn Oils Root Beer Flavor. Mix until combined.
- Gradually add powdered sugar and continue mixing, scraping down sides and bottom of bowl as needed.
- Slice cupcakes in half, horizontally. You will need one cupcake for each jar.
- Place half of a cupcake in the bottom of the jar and add a generous dollop of icing on top. Place the other half of the cupcake on top and add another dollop of icing.
- Top with a scoop of vanilla ice cream before serving.
- Garnish with a plastic straw, if desired.
Serving Size: Makes about 16–18 cupcakes
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