After a recipe from Baked: New Frontiers in Baking
helped me bake the most fudgey, decadent, and all around best brownies I've ever made
I knew I'd be coming back to this amazing cookbook. And with root beer floats being one of my favorite summertime treats, my next baking adventure became clear to me as soon as a I saw the recipe for Root Beer Bundt Cake.
Step 1: Root Beer Float Cupcakes
2 cups of root beer (Diet root beer is forbidden!)
1 cup of dark unsweetened cocoa powder
1/2 cup of unsalted butter (cut into 1-inch pieces)
1-1/4 cups of granulated sugar
1/2 cup of dark brown sugar (firmly packed)
2 cups of all-purpose flour
1-1/4 teaspoons of baking soda
1 teaspoon of salt
2 large eggs
3/4 teaspoon of LorAnn Oils root beer flavor
Preheat oven to 325 degrees.
Line a cupcake pan with paper liners and set aside.
Using medium heat, melt the butter, root beer, and cocoa powder together in a saucepan. Then, add the granulated sugar and brown sugar, whisking until dissolved.
Remove the mixture from the heat and set it aside to cool.
In a separate bowl, combine the flour, baking soda, and salt using a whisk.
Beat the eggs in another bowl and them add them to the cooled cocoa mixture, along with the root beer flavor.
Combine all ingredients by folding the flour mixture into the cocoa mixture.
The root beer float cupcake batter is ready when it is combined yet slightly lumpy.
Pour the mixture into cupcake liners, filling 3/4 of the liner.
Bake for 20 to 25 minutes, rotating the pan halfway through the baking time.
Test cupcakes for doneness by inserting a toothpick into the center. Remove the cupcakes from the oven when the toothpick comes out clean.
Let cupcake pan sit on a cooling rack for about 20 minutes. Then, remove the cupcakes from the pan and place them on the rack until completely cooled.