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Brown Cow Cupcakes

Sue Lau
Course Dessert
Cuisine American
Servings 16


  • 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


  • 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.


From the kitchen of palatablepastime.com
Keyword Chocolate, Cupcakes, Root Beer