Root Beer Float Cupcakes

• 1 (18 1/4 ounce) package white cake mix
• 1 1/4 cups root beer
• 1/4 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 (16 ounce) can vanilla frosting
• 1 cup frozen whipped topping, thawed
• 15 -20 root beer barrel hard candies, crushed

1. Preheat oven to 350*. Line 24 muffin cups with paper baking cups. Combine cake mix, root beer, oil, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until moistened. Beat on medium speed for 3 minutes. Divide batter evenly among prepared muffin cups.
2. Bake cupcakes until toothpick inserted in centers come out clean, 20-30 minutes. Cool in pan for 3 minutes. Remove cupcakes from pan; place on wire racks to cool completely.
3. Combine frosting and whipped topping in a small bowl; stir gently to mix. Spread frosting mixture on top of cooled cupcakes.
4. Sprinkle crushed candy evenly on top of frosted cupcakes.

white cake, root beer, vegetable oil, eggs, vanilla, vanilla frosting, frozen whipped topping

Taken from www.food.com/recipe/root-beer-float-cupcakes-163437 (may not work)