Root Beer Chocolate Cupcakes with Vanilla Balls and Whipped Cream
Baking and Desserts • World
Description
Root Beer Chocolate Cupcakes with Vanilla Balls and Whipped Cream
Ingredients
- Root Beer 2 cups
- Cocoa Powder 1 cup
- Butter 5 oz
- Sugar 1¼ cups
- Brown Sugar ½ cup
- Wheat Flour 2 cups
- Salt 1 teaspoon
- Activated Baking Soda 1¼ teaspoons
- Farm fresh eggs 2 pieces
- Cream (40%) 1½ cups
- Vanilla extract ½ teaspoon
- Vanilla Ice Cream 20 oz
- Powdered Sugar 3 tablespoons
- Marinated cherries to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Place paper liners in each muffin cup.
Step 2
In a small saucepan, heat the root beer, butter, and cocoa over medium heat, stirring until the mixture is smooth. Add both sugars and stir until dissolved. Let cool.
Step 3
In a large bowl, mix the flour, baking soda, and salt. In a small bowl, beat the eggs and incorporate the chocolate mixture. Add to the dry ingredients and mix the batter (it should be slightly lumpy; do not overmix, or it will become dense).
Step 4
Fill the cups two-thirds or three-quarters full with batter and bake until done, about 17 minutes. Let cool.
Step 5
In a bowl, whip the cream, powdered sugar, and vanilla until stiff peaks form.
Step 6
Using a small round spoon, make shallow indentations in the center of the cupcakes. With the same spoon, scoop out balls of ice cream and place them in the holes. Transfer the whipped cream to a piping bag and carefully pipe it in drops or balls around the ice cream. Top each with a cherry. Serve immediately.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!