KIDS

Root Beer Chocolate Cupcakes with Vanilla Balls and Whipped Cream

Baking and Desserts | World cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Root Beer Chocolate Cupcakes with Vanilla Balls and Whipped Cream

Ingredients

Root Beer - 2 cups
Cocoa Powder - 1 cup
Butter - 4.2 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 - 19.4 oz
Powdered Sugar - 3 tablespoons
Marinated cherries - to taste

Step by Step guide

Step 1

Preheat the oven to 356°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.