Root Beer Float Cupcakes

5 Jan

Tall glasses overflowing with root beer and vanilla ice cream topped with whipped cream and cherries were a staple in our households growing up. Everyone loved Root Beer soda and if you did to, then we have the perfect treat for you. The folks over Half recreated the drink into a cupcake.
Check out the ingredients and directions via Half Baked below.
(makes 24 cupcakes) For the cake: 2 1/4 cups all-purpose flour 1 1/2 tsp baking soda 1 tsp salt 1 stick unsalted butter 1 1/2 cups Root Beer (12 oz can, I used A&W) 2 tsp Root Beer Extract 3/4 cup unsweetened coca powder 1 cup granulated sugar 3/4 cup light brown sugar 2 eggs

  1. Preheat oven to 350 degrees and line muffin pans with cupcake liners
  2. In large bowl mix together dry ingredients: flour, baking soda and salt.
  3. In saucepan over medium heat combine butter, cocoa powder, root beer and root beer extract and stir until smooth and combined. Remove from heat.
  4. Add granulated sugar and brown sugar to cocoa mixture and mix well.
  5. Beat eggs and add to cocoa mixture.
  6. Add the cocoa mixture to the dry mixture and stir until combined. There will be a few lumps and that is ok.
  7. Fill cupcake liners about 2/3 full.
  8. Bake for 15-17 minutes or until toothpick inserted in center comes out clean.
  9. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.
  10. Once cupcakes are completely cool, top with Chocolate Root Beer Frosting.

For the frosting: 2 sticks unsalted butter, room temperature 3/4 cup unsweetened cocoa powder 2 oz semi-sweet chocolate melted and cooled 1/3 cup Root Beer (I used A&W) 1 tsp Root Beer Extract 4 cups confectioner’s sugar

  1. In bowl of stand mixer, cream butter.
  2. Add cocoa powder, melted chocolate, Root Beer and Root Beer extract and mix until combined.
  3. Gradually add confectioner’s sugar and continue mixing scraping down sides of bowl as needed.
  4. Place the icing in a piping bag and cut off the tip to frost the cupcakes.


  1. Slice cupcake in half with serrated knife. You will need one cupcake for each jar.
  2. Place half a cupcake in the bottom of the jar and add a dollop of icing on top. Place the other half of the cupcake on top and add another dollop of icing.
  3. Add a scoop of vanilla ice cream on top right before serving.
  4. Garnish with a plastic straw.

Root Beer Float Cupcakes


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