Root Beer Cupcakes
adapted from Smitten Kitchen
I had a couple of cans of root beer in the fridge leftover from my pregnancy, and this seemed like a great excuse to crack them open. Note that these cupcakes are super moist and freeze very well – which may or may not be good news if, like me, you find having 24 cupcakes sitting on your counter to be tempting in the extreme.
2c root beer
1c cocoa powder
1/2c unsalted butter, cut into 1-inch pieces
1 1/4c granulated sugar
1/2c firmly packed dark brown sugar
2c all-purpose flour
1 1/4 tsp baking soda
500g icing sugar
1c soft butter
250g soft cream cheese
1 tbsp rum
For the cupcakes:
Preheat oven to 350°F. Line 24 cupcake cups with paper liners. In a small saucepan, heat the root beer, cocoa powder and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from heat and let cool.
In a large bowl, whisk together flour and baking soda.
In a small bowl, whisk the eggs until just beaten then whisk them into the cooled cocoa mixture until combined.
Gently combine the liquid and flour mixtures together in the large bowl (batter will be slightly lumpy).
Use a 1/4c measure to fill cupcake liners and bake cupcakes, rotating trays halfway through, until a tester inserted into the center of each comes out clean, about 15-17 minutes.
Transfer pan to a wire rack to cool completely.
When cupcakes are cooled, make frosting:
Place icing sugar in the bowl of the food processor and blast for a few seconds to remove any lumps. Pulse in butter and cream cheese, and then rum.
Using an offset spatula or a table knife, dollop and spread frosting onto tops of cupcakes.