Root beer float cupcakes
Tuesday, February 9th, 2010
These turned out really well. They are very chocolaty with just a hint of root beer and the butter cream icing is nice and sweet. I got the recipe from this book. The recipe was for a bundt cake and I thought cupcakes would be better. I have to say I like the cupcakes much better than the whole cake. Here’s how I made them.
Preheat your oven to 325 degrees and put liners in your muffin tins.
In a small pot pour in 2 cups of root beer
and 1 cup of dark unsweetened cocoa powder
and 1 stick of unsalted butter.
Cook over medium heat until the butter is melted.
It will come together quite nicely. Resist the urge to lick the spoon, since it still doesn’t have any sugar. Again, I learn things the hard way.
Move the chocolate mixture into a mixing bowl and add 1 1/4 cup of granulated sugar and 1/2 cup firmly packed brown sugar. Stir until the sugars dissolve and let it cool a bit.
While that is cooling use another bowl to whisk together 2 cups flour
1 1/4 teaspoons baking soda
and 1 teaspoon salt and set aside.
In a small bowl crack two large eggs
Pour the eggs into the cooled chocolate and root beer mixture and stir until combined.
Combine the chocolate mixture with the flour mixture and gently fold. The batter will be lumpy so be sure you don’t over mix because your cupcakes will come out tough.
Spoon the batter into the cupcake tins. I use a small ice cream scoop to ensure even filling.
Bake for about 15-17 minutes or until a toothpick comes out clean.
Remove from tins and set out to cool.
Tomorrow, I will post the recipe for the butter cream icing.
Root beer float cupcakes
adapted from Baked: New Frontiers in Baking
2 cups root beer (not diet)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter
1 1/4 cup granulated sugar
1/2 cup firmly packed brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs
Preheat your oven to 325 degrees and put liners in your muffin tins.
In a small pot or sauce pan, heat the root beer, cocoa powder and butter over medium heat until the butter melts. Move the mixture to a bowl and add the sugars. Whisk until dissolved. Let the mixture cool.
In a large bowl, whisk the flour, baking soda and salt and set aside.
In a small bowl, whisk the eggs together then add them to the chocolate mixture. Stir until combined. Combine it with the flour mixture and gently fold being careful of over-beating.
Spoon the batter into the prepared muffin tins and bake for 15-17 minutes or until a toothpick comes out clean.
Remove from tins and let cool.