Black Cow Cupcakes #SundaySupper

Black Cow Cupcakes

What can you say about Mom?

I was lucky enough to have my Mom around while I was growing up. She was my biggest fan. Like for many Mothers and daughters there were head-butting times, screaming matches and slamming doors.
There were also lots of hugs, long talks and healing cries together.
She taught me how to cook by “feel” and get your hands dirty.
That went for the garden too. She had the greenest thumb I ever saw! 🙂
One flavor my Mom loved was root beer. We always seemed to have root beer barrels or A-Treat root beer soda around.
I like root beer too. Once in a while a root beer float in the heat of summer is more than alright by me!
Skip the vanilla and scoop a big scoop of chocolate into mine. We call that a Black Cow.
Black Cow Cupcakes
Black Cow Cupcakes serve root beer and chocolate in one bite. I added a bit of root beer extract to the icing for an extra kick!

These turned out to be my guy’s new favorite cake. In fact, it sent him on a root beer fantasy where I put root beer in everything! Pie, fudge, ice cream and of course more cakes.
Black Cow Cupcakes
I have to agree that these moist, Black Cow Cupcakes definitely are in the cake making rotation. My Mom would have loved these cupcakes. Maybe these should grace the table every Mother’s Day!
Black Cow Cupcake

Black Cow Cupcakes

Yield: 12 cupcakes

Serving Size: 1 cupcake

Ingredients

    cake
  • 1 cup flour
  • 1 cup sugar
  • 1/3 cup cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup milk
  • 1/2 cup water
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 teaspoon root beer extract
  • frosting
  • 2 cups powdered sugar
  • 1 teaspoon root beer extract
  • 1 tablespoon water
  • 1/4 cup shortening

Instructions

    cake
  • Add flour, cocoa, sugar, baking powder, baking soda in a large mixing bowl. Whisk to mix.
  • In a separate bowl, whisk together milk, water, oil, egg and root beer extract.
  • Pour wet mixture into dry mix. Beat for 3 minutes on medium speed. Adding air lightens the batter.
  • Divide into 12 cupcake liners.
  • Bake at 350 for approximately 10-12 minutes.
  • While cake cools make frosting.
  • Whip all frosting ingredients together until light and fluffy.
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Thanks Camilla of Culinary Adventures With Camilla for hosting this event!

Enjoy these tribute recipes to Mom’s for Mother’s Day from Sunday Supper!

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Starters and Salads

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Treats and Sweets

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