- 1 cup heavy whipping cream, chilled
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon root beer extract, or to taste
To make the root beer cupcakes, first 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, sift together the flour, baking soda, and salt. (This is an important step, for if you do not sift, you will have unattractive white clumps; I learned this the hard way.)
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. The batter will be slightly lumpy, but do not overbeat.
Fill cupcake liners about 2/3 to 3/4 full and bake cupcakes, rotating trays 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.
To make the filling, beat the cream and sugar until stiff peaks form. Gently beat in the vanilla extract.
To make the frosting, beat the butter with an electric mixer for a few minutes. Add the powdered sugar gradually until the frosting is thick enough to spread easily, then beat in the concentrate.
To fill the cupcakes, carve out a cone-shaped hole and squirt or spoon the whipped cream inside. Apply frosting generously to the cupcakes, after giving the components a few minutes to mingle, devour.