Root Beer Float Cupcakes

It's 105 degrees outside.

Most people would be happy drinking a root beer float. Not me.

I have to turn my oven up to 350 degrees and add to the heat radiating through my walls of my house.

Let me tell you, it was SO worth it.

(I'm also getting a head start on the America's Test Kitchen Bloggers Challenge for the end of August.)

I love cupcakes and I love old recipes. While waiting on my delicious cupcakes to come out of the oven, I decided to search through some OLD cookbooks to see what the original version of cupcakes were.

While searching around, I realized there is no set origin for the word "cupcake". Some argue that it came from  the time when recipes were being switched from weight measurements to what we consider the standard measurements of cups, tablespoons and teaspoons. The word "cup" referred to the type of measurement used, therefore breaking cakes into a new category of "cup cakes".

Others argue that the name "cupcake" came from cakes that were baked in individual cups or ramekins.

While I can find no proof to substantiate the origin coming from the type of measurement, I can find a reference in a 1796 cook book American Cookery, by Amelia Simmons on page 48 that says:
 "A light Cake to bake in small cups.
Half a pound sugar, half a pound butter, rubbed into two pounds flour, one glass wine, one do. rosewater, two do. emptins, a nutmeg, cinnamon and currants."

While "emptins" is referring to the yeast from a barrel of ale, other recipes of the early 1800's (such as The Frugal Housewife from 1830) say "When you have no eggs, a gill of lively emptings will do." So I assume that an egg can be used in place of the yeast. 


Yeast or egg, either way, the original "cup cake" recipe written in 1796, sounds more like a biscuit or type of bread than our modern sweet cake topped with frosting. 


OK enough with your American Cookery history lesson. 


Onto what you came here for. Delicious, 21st century cupcakes, made with the help of modern technological marvels. 

I have a confession.

I am in LOVE with chocolate.

It is much more dependable than a man. It is always there when you need it.

It is delicious in any form but my favorite is melted with a gooey marshmallow and stuck between two graham crackers. 

However I cannot start a campfire in my kitchen and it is pouring down rain outside. Doing it in the microwave just isn't the same. So I will make do with converting this all-American treat into cupcake form. I was also inspired because I needed a cupcake recipe for America's Test Kitchen Blogger Challenge. 

My kitchen was too hot so my frosting did not set up quite right, then the ever impatient me didn't cool the cupcakes enough, so it also melted down the sides. It still tasted great though!  

S'mores Cupcakes

By Sarah the Food Addict
Published: July 7, 2011

Prep time: 30 min
Cook time: 40 min
Total time: 2 hrs
Yield: 12 servings

Serving size: 1 cupcake
Calories per serving: 242
Fat per serving: 6.4g



Cupcake Ingredients:

1 C + 2 Tbs All-Purpose Flour
1/4 C + 2 Tbs Dark Cocoa Powder
1/2 C Sugar
1/2 C Light Brown Sugar
1/4 tsp Table Salt
1 1/4 tsp Baking Soda
2 tsp Vanilla Extract
1/3 C Unsalted Butter, melted
1 tsp White Vinegar
1/2 C Milk
1/2 C Strong Brewed Coffee, cooled
1 Large Egg

Frosting Ingredients:
2 Large Egg Whites
3/4 C Sugar
1/4 C Light Corn Syrup
Pinch Table Salt
1 tsp Vanilla Extract

Cupcake Procedure:

Preheat oven to 350. Line a 12 cup muffin tin with paper liners.

In a large bowl, combine flour, cocoa, sugars, baking soda, and salt. Stir until well combined and there are no clumps of sugar or cocoa. Stir in vanilla, melted butter, vinegar, milk, coffee, and egg. Mix until just combined.

Fill muffin cups 2/3 the way full with batter. Bake at 350 for 15-18 minutes, until a toothpick inserted in the center comes out clean.

Cool completely before frosting.

Frosting Procedure:

In a double boiler pan, or a heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt.

Place bowl over simmering water and whisk as it heats. The sugar will dissolve after about 5 minutes. Be careful not to cook the egg whites.

Transfer the mixture to the bowl of a stand mixer. (You do not want to use a hand mixer if you have a choice) With the whisk attachment, beat the mixture on high speed, until stiff peaks form (about 7 minutes) The mixture should be fluffy and shiny. It will look like melted marshmallows, but stiffer. Beat in the vanilla extract.

If you put your frosting bag in a tall drinking glass, its much easier to fill!

Frost the cupcakes. Place under the broiler for a few seconds to brown the marshmallow frosting. It also helps it to set up. Watch them carefully! It will burn quickly! Place a graham cracker into the top of each cupcake.



The cupcake recipe came from a combination of various recipes and I've been using it for cakes for several years. The frosting came from Joy the Baker.