Brown cow cupcakes are flavored with chocolate-root beer cake goodness and a creamy root beer frosting, inspired by the chocolate root beer float.

Brown Cow Cupcakes

By Sue Lau | Palatable Pastime

My recipe of the day is  for Brown Cow Cupcakes, an homage to the classic retro chocolate root beer floats served  at drive-ins everywhere when I was growing up. And still in certain places they have these!

A Blast from the Past

Who remembers the days of A&W and Dog ‘N’ Suds with a nice frosted mug of root beer and a chili cheese coney? And for dessert,  more  root beer, with a scoop of vanilla or chocolate ice cream? If you need a good chili dog, try my recipe- it is not simply plain old chili,  in my opinion–it has a little something else to it. But boy  is it good!

Cupcake Lovers Day

The Brown Cow Cupcakes are also part of a blogging event  for Cupcake Lovers Day hosted  by Valentina Warne (The Baking Fairy), because who doesn’t like cupcakes?  They look good enough  to drink,  don’t they?

Cupcakes for Cupcake Lovers Day!

Hosted by Valentina at The Baking  Fairy

Cupcakes…

Vegan Birthday Cake Oreo Cupcakes by The Baking Fairy
Avocado Cupcakes with Lime Frosting by A Day in the Life on the Farm
Brown Cow Cupcakes by Palatable Pastime
Brown Sugar Cinnamon Cupcakes by Hezzi-D’s Books and Cooks
Busy Bee Honey Vanilla Cupcakes by For The Love of Food
Butter Pecan Cupcakes with Cream Cheese Frosting by A Little Fish in the Kitchen
Cheesecake Cupcakes by Walking on Sunshine Recipes
Cherry Limeade Cupcakes by That Recipe
Cherry Vanilla Cupcakes by The Freshman Cook
Chocolate Cupcakes with Dulce de Leche Frosting by Cooking for my Soul
Chocolate Irish Cream Cupcakes with Irish Cream Frosting by Daily Dish Recipes

And more cupcakes…

Cookies & Cream Cupcakes by Karen’s Kitchen Stories
Creamsicle Cupcakes by Red Cottage Chronicles
Gluten Free Rocky Road Cupcakes by Frugal & Fit
Honey Lemon Bee Cupcakes by Simply Inspired Meals
Lemon Cupcakes with Coconut Frosting by The Olive Blogger
Lemon Lavender Blackberry Cupcakes by Culinary Adventures with Camilla
Lost Princess Cupcakes by Seduction in the Kitchen
Orange You Glad Cupcakes by Cindy’s Recipes and Writings
Peanut Butter & Jelly Cupcakes by The Beard and The Baker
Pineapple Coconut Cupcakes by Crumb Top Baking

And even  more cupcakes!

Pink Lemonade Cupcakes by Bowl Me Over
Pudding Pop Cupcakes by Nik Snacks
Small Batch Chocolate Cupcakes with Cookie Dough Frosting by Join Us, Pull Up a Chair
Strawberry Basil Cupcakes with Chocolate Balsamic Frosting by The Spiffy Cookie
Strawberry Cupcakes by Confessions of a Baking Queen
Strawberry Jello Cupcakes by Kelly Lynn’s Sweets and Treats
Sweet Summertime Cupcakes by Cooking with Carlee
Vanilla Bourbon Bacon Cupcakes by Our Good Life
Vegan Red Velvet Cupcakes by Simple Family Crazy Life
Watermelon Themed Cake & Cupcakes by The Mandatory Mooch
White Chocolate Truffle Cupcakes by Triple Chocolate Kitchen

You Might Also Like:

Sugar Cookie Cheesecake

Lemon Bundt Cake with Cream Cheese Frosting

Vanilla Cupcakes with Chocolate Frosting

Italian Cream Bundt  Cake

Splenda Chocolate Cupcakes

Brown Cow Cupcakes

Sue Lau

5 from 1 vote

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 16

Ingredients

  

1x2x3x

• 1-1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened baking cocoa
• 1/4 cup buttermilk powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 large eggs at room temperature
• 3/4 cup root beer soda
• 1/4 cup melted and cooled unsalted butter
• 2 teaspoons root beer extract
• 1 teaspoon vanilla extract
• Root Beer Frosting Ingredients:
• 10 ounces soft unsalted butter 2.5 sticks
• 6-1/4 cups sifted powdered sugar'
• 1-1/2 teaspoons vanilla extract
• 1-1/2 teaspoons root beer extract
• 3 tablespoons plus 1 teaspoon root beer
• Other:
• 18 cupcake liners
• cookie decorations or jimmies
• 9 paper straws cut in half

Instructions

 

• Preheat oven to 325°F.
• Combine all ingredients for cupcake batter in an electric mixer fitted with a paddle attachment and run until smooth.
• Line one large or two regular muffin pans with cupcake liners and divide batter among 18 cups, about 2/3 full.
• Bake cupcakes for 25-27 minutes or until a toothpick inserted can be removed without wet batter.
• Allow cupcakes to cool completely on a wire rack.
• When cupcakes are cool, mix together frosting ingredients in an electric mixer fitted with a whip attachment, mixing until smooth and creamy.
• Place icing in a piping bag and top cupcakes. You should have enough to pipe the cupcakes fairly tall. If you just want a thin spread of icing, cut the frosting amounts in half or so.
• Sprinkle with jimmies and insert a paper straw cut in half, if desired for appearance.

Notes

From the kitchen of palatablepastime.com

Keyword Chocolate, Cupcakes, Root Beer

Tried this recipe?Let us know how it was!