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Chocolate Root Beer Cupcakes Recipe with Root Beer Frosting

Chocolate Root Beer Cupcakes

Tender chocolate cupcakes made with root beer and buttermilk, topped with concentrated root beer buttercream. This recipe yields 12 cupcakes and is perfect for birthdays, summer parties, and nostalgic dessert tables.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Chocolate Root Beer Cupcakes
  • 1 1/2 cups (180 g) All-purpose flour
  • 1 cup (200 g) Granulated sugar
  • 1/4 cup (about 21 g) Unsweetened cocoa powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 cup Root beer
  • 1/2 cup Buttermilk
  • 1/4 cup (60 ml) Vegetable oil
  • 1 Large egg
  • 1 teaspoon Vanilla extract
Root Beer Frosting
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3 cups (approximately 360 g) Confectioners’ sugar
  • 1/4 cup Root beer
  • 1 teaspoon Root beer extract
Optional Garnish
  • As desired Maraschino cherries, small root-beer-flavored candies, or chocolate sprinkles

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, sugar, cocoa powder, baking soda, and salt together in a large bowl.
  3. In a separate bowl, whisk the root beer, buttermilk, vegetable oil, egg, and vanilla extract until combined.
  4. Add the wet mixture to the dry ingredients and stir just until combined. A few small lumps are fine, so do not overmix.
  5. Divide the batter among the liners, filling each about two-thirds full. Bake for 20 to 25 minutes, until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.
  6. Cool the cupcakes in the pan for about 5 minutes, then transfer them to a rack and cool completely.
  7. Beat the softened butter until smooth. Gradually add the confectioners’ sugar, alternating it with the root beer, then beat in the root beer extract until the frosting is light and fluffy.
  8. Pipe or spread the frosting onto the completely cooled cupcakes. Finish with maraschino cherries, root-beer-flavored candies, or chocolate sprinkles if desired.

Notes

Do not overmix the batter because excessive mixing can make the cupcakes dense. Root beer extract gives the frosting a clear, concentrated flavor because the soda’s flavor becomes milder during baking. For firmer piping, chill the cupcakes briefly before frosting, and never frost while the cupcakes are warm.