Root Beer Float Cupcakes

1. Preheat the oven to 325 F. Pour the powdered cake mix into the mixer, add all the spices and stir them in with a fork (this will also help break up the clumps in the mix). Add the water, oil, extract and eggs. Beat on low for 30 seconds and for 2-3 more minutes on medium.

2. While your batter is mixing, put cupcake liners in the pans (36 regular cupcakes or 72 minis). Dish out the batter into the lined tins. Use a #70 disher/scooper for the minis.

You can put a few vanilla chips on top if you want to, but you don’t have to. They’ll sink in as the cupcakes bake, but they don’t work well with minis.

3. Bake the cupcakes at 325 degrees, 15-17 minutes for minis and 17-20 minutes for regular ones. Take them out and place on a cooling rack ASAP so that you can reuse your tins (unless you have a ton of tins, then just take them out when they’re cool enough to handle).

4. While the cupcakes are baking, it’s time to smash up the candy! I popped all of mine out of their individual wrappers into a heavy zippy bag and placed them on a paper plate on the floor and proceeded to smash them to smithereens with a hammer. The paper plate is good; do not forsake the paper plate, it will save you from cleaning powdered candy off your floor. Now, sift the candy with a mesh sieve to get rid of all the powder. You want sea-salt-sized chunks for this recipe.

5. Dump the cream cheese and the butter in a clean mixer bowl. Beat the snot out of them on medium for a few minutes, then toss in the salt and vanilla. Slowly add the powdered sugar. Once all that’s mixed together, add just enough milk to loosen it back up, then dump in your smashed candies. The cream cheese will turn a pinkish color and the candies will look more maroon-colored than you thought they could.

6. Frost away! This should be just enough frosting, but if there’s extra, feel free to eat it with your fingers. Yum!