Root Beer Float Cupcakes

Ingredients

• FOR THE CUPCAKES:
• 1 whole Egg
• ¾ cups Brown Sugar
• ½ cups Plus 1 Tablespoon Heavy Cream
• ½ cups Butter, Melted
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Sour Cream
• 1-½ cup All-purpose Flour
• ¼ cups Dark Cocoa Powder
• 1-¼ teaspoon Baking Soda
• ½ teaspoons Salt
• 2 teaspoons Root Beer Concentrate
• ⅓ cups Root Beer
• _____
• FOR THE FROSTING:
• 1-½ stick Butter, Softened
• 4 cups Powdered Sugar
• 2 Tablespoons Milk
• 1 Tablespoon Vanilla Extract
• ¼ teaspoons Root Beer Concentrate
• Optional Topping: Hot Fudge Or Cocoa Syrup

Preparation Instructions

For Cupcakes:
Preheat oven to 350 degrees F.

In a bowl, whisk egg and sugar until smooth and no lumps remain. Add cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Add root beer concentrate and root beer. Mix until batter is smooth. Line a muffin tin with liners and using a heaping 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.

For Frosting:
In the bowl of an electric mixer, cream butter until smooth. On low speed, add powdered sugar one cup at a time, increasing speed to bring the frosting together. Add milk and vanilla extract. Beat until smooth. Remove almost all of the vanilla frosting, leaving behind about 1/3-1/2 cup in the mixer. Set vanilla frosting aside. Add root beer extract to the remaining frosting in the mixer bowl and beat until it comes together.

Prep two pastry bags (or you can simply use spoons) and fill one with vanilla frosting and the other with root beer frosting. Once the cupcakes have completely cooled, fill each one with root beer frosting (I simply plunge the pastry tip into the middle of the cupcake and squeeze), then top with vanilla frosting. Top with hot fudge or cocoa syrup.