Gluten-Free Chocolate Root Beer Cream Cupcakes

        Last year I made creamy Ginger Ale Cupcakes!  I guess I was feeling a bit nostalgic this week because I decided to create another soda-inspired treat.  So out came the root Beer, then a simmer and a stir later, we had a delicious syrup to bake with!  I hope you enjoy this unique sweet treat.

 You'll need:

 1 cup sugar

 1/2 cup brown sugar

1 3/4 cups gluten-free all-purpose flour

2 tsp xanthan gum

1 cup Cacao powder

1 ½ tsp baking powder

1 ½  tsp baking soda

1 tsp salt

1/2 cup Kerrygold butter, Melted

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

1 tsp rum extract

¼ cup root beer syrup

½ cup dark chocolate chips

1 cup of hot Root Beer

-Root Beer Syrup:

1 cup of Root Beer

1/2  Brown Sugar

1 tbsp Cornstarch, divided

       To begin, we'll make the Root Beer Syrup.  In a saucepan, combine root beer, sugar, and half tablespoon of cornstarch.  I first dissolve my starch in a small amount of water to help avoid lumps in my syrups.

       Bring the mixture to a boil then add the second half tablespoon of cornstarch.  Allow mixture to boil for about three minutes or until it begins to thicken into a syrup.  Once it reaches the consistency we’re looking for, remove the pan from the heat and set aside until needed.

       Preheat the oven to 350°F.  Prepare two jumbo cupcake tins.

       In a medium bowl, combine the sugars, flour, cacao, baking powder, baking soda, and salt.

       In a separate bowl, whip together the Butter, eggs, buttermilk, extracts and syrup.  

       Then slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined.  Next, fold in the chocolate chips.

       Add hot Root Beer to the batter.  (I put a cup of root beer in a small saucepan and allow it to warm up as I’m making the cupcakes.)  Mix well, until the batter is thin.  Then pour evenly into the prepared cupcake tins and bake for about 25–30 minutes or until a toothpick comes out clean.

Creamy Root Beer Frosting

1 cup of Kerrygold Salted Butter

1/2 cup palm shortening

3 cups powdered sugar

¼ cup root beer syrup

1 tsp vanilla extract

Heavy whipping cream, as needed

       In a large bowl, whip the butter with an electric mixer until light and fluffy.  Next, whip in one cup of powdered sugar, then add in the root beer syrup and vanilla.  To finish, whip in the remaining two cups of powdered sugar, one cup at a time.  Beat well between each addition and alternate with the heavy cream as needed.

     Now it's time to fill and frost the cupcakes!  Once the cupcakes have completely cooled, use a coring tool or a butter knife to hollow out the centers.  Then  use a pastry bag or a ziploc with the tip cut off to fill the cupcakes and finish frosting the tops.

       Enjoy!