Root Beer Cupcakes With Bourbon Cream Frosting

• FOR THE CUPCAKES:
• 1-1/2 cup Root Beer
• 1/4 cups Butter
• 3/4 cups Sour Cream
• 2 Eggs
• 1 teaspoon Vanilla
• 3/4 cups Cocoa
• 2 cups Brown Sugar
• 2 cups Flour
• 2-1/2 teaspoons Baking Soda
• FOR THE FROSTING:
• 1/2 cups Butter, Softened
• 1/2 cups Shortening
• 4 cups Confectioners Sugar
• 1/2 teaspoons Salt
• 4 Tablespoons Bourbon Cream Liqueur

1. Preheat oven to 325u0b0F.
2. Combine root beer and butter in a saucepan over medium heat. Stir until butter is melted, remove from heat.
3. In a separate bowl, combine sour cream, eggs and vanilla; whisk. Add cocoa and sugar to root beer mixture, whisk until smooth. Add in sour cream mixture. Finally, add in flour and baking soda, whisking until combined. Batter will be runny.
4. Fill cupcake liners 3/4 full. Bake in oven for 15-17 minutes until cupcakes bounce back when touched. Cool completely.
5. For the frosting, in a large mixing bowl, mix butter and shortening until light and fluffy, about 10 minutes. Add confectioners sugar 1 cup at a time, mixing well after each addition. Add salt. Mix in bourbon cream (or other liqueur if unavailable) until thoroughly incorporated. Add in more if you want a stronger bourbon flavor. Pipe onto cupcakes.

ubc, ube, eggs, vanilla, cocoa, brown sugar, flour, baking soda, frosting, butter, shortening, confectioners sugar, salt, bourbon cream liqueur

Taken from tastykitchen.com/recipes/desserts/root-beer-cupcakes-with-bourbon-cream-frosting/ (may not work)