Root Beer Float Brownie Cupcakes

Now you can have your brownie a la mode and root beer float all at once with these easy root beer float brownie cupcakes by doctoring up boxed brownie mix.

With my 30th birthday on the horizon I have started craving (more than the usual) some of my favorite foods in my life thus far such as BBQ, peanut butter, cheese, funfetti, pizza, fruit, and root beer. Sometimes but not always (for obvious reasons) combined. Which means that anyone else’s birthdays within the vicinity are being affected in the form of what kind of desserts I bake for their birthdays. Thankfully one such birthday was another root beer lover so I knew these root beer float cupcakes would be well received.

For the brownie cupcakes all you need is a bottle of root beer (I used local root beer from upstate NY where I grew up) and a box of your favorite brownie mix. Then you get to make the frosting which has actual ice cream in it. Just be sure to let it thaw first to ensure you reach the right consistency because if it’s still frozen it will seem thicker at first but melt later. If you want to go over the edge, top with sprinkles, hot fudge sauce (or maybe some root beer reduction), and colorful straws.

Three years ago: Caramelized Brussels Sprouts with Bacon, Balsamic & Brown Sugar

Four years ago: Garlic Rolls

ROOT BEER FLOAT BROWNIE CUPCAKES

Makes 1-1/2 dozen

Ingredients:

CUPCAKES

1 box (18.3 oz.) brownie mix

12 oz. root beer, room temperature

FROSTING

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup vegetable shortening

1/4 cup vanilla ice cream, softened

4 cups powdered sugar

DECORATION (optional)

Colorful straws

Hot fudge sauce

Sprinkles

Directions:

1. Preheat oven to 350°F. Line two muffin pans with cupcake liners and set aside.
2. In a large bowl, mix brownie mix and root beer together with a spoon until blended. Pour into lined cups about 3/4 full. Bake for 30 minutes or until tops spring back when lightly touched. Allow to cool completely on a wire rack before frosting.
3. While the cupcakes are cooling, make the frosting. In a medium bowl, cream butter and shortening together until smooth. Add softened ice cream and mix until combined. Slowly add in powdered sugar until incorporated. Turn mixer up to medium and beat for 30 seconds. If necessary, add more ice cream or powdered sugar until desired consistency is reached.
4. Frost cupcakes and decorate, if desired, with hot fudge sauce, sprinkles, and colorful straws.

Source: Cupcakes adapted from my Root Beer Cake Brownies, frosting from my Cone Head Cupcakes with Ice Cream Frosting.

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