Root Beer Float Cupcakes
Photo © Deb Perelman
- 2 cups root beer
- 1 cup dark unsweetened cocoa powder
- 1/2 cup (1 stick or 4 ounces) unsalted butter, cut into 1-inch pieces
- 1 1/4 cups granulated sugar
- 1/2 cup firmly packed dark brown sugar
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 cups heavy or whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Pint of vanilla ice cream (you’ll have leftover; you’re welcome)
- Maraschino cherries (optional)
- This recipe is vegetarian
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking soda (1 1/4 teaspoons)
- Brown sugar, firmly packed dark (1/2 cup)
- Cocoa powder, dark unsweetened (1 cup)
- Granulated sugar (1 1/4 cups)
- Powdered sugar (3 tablespoons)
- Salt (1 teaspoon)
- Vanilla extract (1/2 teaspoon)
- Drinks
- Root beer (2 cups)
- Dairy
- Butter, unsalted (1/2 cup)
- Heavy or whipping cream (1 1/2 cups)
- Refrigerated
- Eggs, large (2)
- Desserts
- Maraschino cherries (1)
- Vanilla ice cream (1 Pint)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published June 1, 2010 (2 years ago).
726 people saved this recipe.
