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A top view of a white platter with three chocolate cupcakes on it with white frosting and a cherry on top on a sparkly black background.

Chocolate Root Beer Float Cupcakes

Chocolate Root Beer Float Cupcakes are rich chocolate cupcakes brushed with a root beer glaze then topped with a vanilla and root beer frosting with a cherry on top.
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Prep Time: 45 minutes
Cook Time: 24 minutes
Total Time: 1 hour 9 minutes
Servings: 2 dozen cupcakes
Calories: 221kcal
Author: Hezzi-D

Ingredients

For the cupcakes:

  • 1 stick 1/2 cup butter
  • 1 c. granulated sugar
  • 3/4 c. brown sugar
  • 2 eggs
  • 2 c. flour
  • 3/4 c. cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 c. root beer NOT diet

For the glaze:

  • 1 c. powdered sugar
  • 3-4 Tablespoon root beer

For the frosting:

  • 3 sticks 1 1/2 cups butter
  • 4 c. powdered sugar
  • 1 teaspoon vanilla
  • 3 Tablespoons root beer
  • 1/2 teaspoon salt

For decorating:

  • 24 maraschino cherries
  • 8 paper straws cut into thirds

Instructions

  • Preheat the oven to 350 degrees. Line two muffin tins with cupcake liners.
  • In a large bowl combine the butter, sugar, and brown sugar. Mix until combined.
  • Add in the eggs and mix well.
  • In a medium bowl combine the flour. cocoa powder, baking soda, baking powder, and salt.
  • Add half of the dry ingredients to the butter mixture and mix well.
  • Add in the root beer and mix until you have a smooth batter.
  • Add the remaining flour mixture and mix until combined.
  • Fill the muffin cups 3/4 of the way full. Bake for 22-24 minutes. Remove from oven and cool completely.
  • To make the glaze combine the powdered sugar and root beer in a small bowl. Whisk until smooth.
  • Spoon 1-2 teaspoons of the glaze on top of each cupcakes and spread around until it soaks into the cupcakes.
  • To make the frosting place the butter in a large bowl and beat on medium speed until fluffy, about 2 minutes.
  • Add the powdered sugar, a cup at a time, until the mixture is fluffy.
  • Add the vanilla, root beer, and salt, and beat for 2 minutes.
  • Pipe the frosting onto the cooled cupcakes.
  • Top with a cherry and a third of a paper straw if desired.

Notes

Recipe adapted from Baked In

Nutrition

Serving: 1g | Calories: 221kcal | Carbohydrates: 52g | Protein: 2g | Fat: 1g | Cholesterol: 16mg | Sodium: 190mg | Fiber: 1g | Sugar: 42g