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Categories:
eggs vanilla cocoa brown sugar flour baking soda Frosting butter shortening confectioners sugar salt Bourbon Cream Liqueur
Viewed: 49 - Published at: 4 years agoIngredients
- FOR THE CUPCAKES:
- 1-1/2 cup Root Beer
- 1/4 cups Butter
- 3/4 cups Sour Cream
- 2 Eggs
- 1 teaspoon Vanilla
- 3/4 cups Cocoa
- 2 cups Brown Sugar
- 2 cups Flour
- 2-1/2 teaspoons Baking Soda
- FOR THE FROSTING:
- 1/2 cups Butter, Softened
- 1/2 cups Shortening
- 4 cups Confectioners Sugar
- 1/2 teaspoons Salt
- 4 Tablespoons Bourbon Cream Liqueur
Method
- Preheat oven to 325°F.
- Combine root beer and butter in a saucepan over medium heat. Stir until butter is melted, remove from heat.
- In a separate bowl, combine sour cream, eggs and vanilla; whisk. Add cocoa and sugar to root beer mixture, whisk until smooth. Add in sour cream mixture. Finally, add in flour and baking soda, whisking until combined. Batter will be runny.
- Fill cupcake liners 3/4 full. Bake in oven for 15-17 minutes until cupcakes bounce back when touched. Cool completely.
- For the frosting, in a large mixing bowl, mix butter and shortening until light and fluffy, about 10 minutes. Add confectioners sugar 1 cup at a time, mixing well after each addition. Add salt. Mix in bourbon cream (or other liqueur if unavailable) until thoroughly incorporated. Add in more if you want a stronger bourbon flavor. Pipe onto cupcakes.
