Root Beer Cupcakes take all the goodness of a classic root beer float and bake it into cupcake form. Add a nostalgic paper straw to complete the look. All that's missing is a soda fountain counter and swivel stools.
Preheat oven to 350°F. Line a cupcake tin with cupcake liners. Set aside.
In a small bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
In a stand mixer, cream together butter and granulated sugar until light and fluffy, about 2 minutes. Add egg, vegetable oil and root beer concentrate, mixing until combined. Then mix in flour mixture, alternating with root beer, mixing until smooth.
Spoon batter into prepared tin, filling 3/4 full. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from pan and let cool completely on a wire rack.
In bowl of a stand mixer, combine the heavy whipping cream and powdered sugar. Using whisk attachment, mix on high for 1-2 minutes, or until soft peaks have formed.
Add vanilla extract and root beer concentrate and beat for about a minute longer, or until stiff peaks have formed.
Transfer whipped cream to a piping bag and pipe onto cooled cupcakes. Serve immediately.