Rootbeer Float Cupcakes

2 cups root beer
1 cup dark unsweetened cocoa powder
1/2 cup unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs

1 1/2 cups heavy or whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Pint of vanilla ice cream
Maraschino cherries

Make the root beer cupcakes:

  • Preheat oven to 350°F.
  • Line 22 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 flour, baking soda, and salt together.
  • In a small bowl, whisk the eggs until just beaten then whisk them into the cooled cocoa mixture until combined.
  • Fold the liquid and flour mixtures together in the large bowl.
  • Fill cupcake liners about 2/3 to 3/4 full and bake cupcakes, rotating trays back to front and top to bottom halfway through, until a tester inserted into the center of each comes out clean, about 17 minutes.
  • Transfer pan to a wire rack to cool completely.

Assemble cupcakes:

  • Whip heavy or whipping cream with powdered sugar and vanilla until it holds soft peaks.
  • Use the tip of a knife to cut a small cone of cake out of the top center of each cupcake.
  • Using a spoon or a small cookie scoop, nest a scoop of ice cream in each indent.
  • Surround ice cream with dollops of whipped cream.
  • Top with a cherry, if using.
  • To keep cupcakes in a holding pattern while you assemble the remaining ones, you can put them in the freezer, but try to do so for no more than 5 minutes or the whipped cream will harden.
  • Eat immediately.



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