Root Beer Float-cakes

Have you ever really looked at the type of extracts and concentrates in the baking aisle? You know they have the regular vanilla and almond, then they get into lemon and orange, and then you see maple and then ROOT BEER???!!! I am a big fan of root beer vodka (courtesy of Three Olives) and figured what the hell, maybe I can add it to vodka and save me some money. Then since I started this whole cupcake thing, BAM! Root beer cupcakes. Makes ~12 cupcakes.

1 1/4 cups all purpose flour

1/4 cup dark cocoa powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup brown sugar

1 egg

1 teaspoon vanilla extract

3 teaspoons root beer concentrate

1/2 cup root beer soda

1/2 cup heavy cream

1/2 cup butter, melted

2 tablespoons sour cream

Preheat oven to 350 degrees.

In a bowl, whisk egg and sugar until smooth and no lumps remain. Add cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Add root beer concentrate and root beer. Mix until batter is smooth. Line a muffin tin with liners, add batter to each cup about 3/4 the way up. Bake for 15-18 minutes. Let cool before frosting.                                              
Vanilla and Root Beer Frosting

1 1/2 sticks butter, softened

4 cups powdered sugar

1 1/2 tablespoon vanilla extract

2 tablespoons milk

1/2 teaspoon root beer extract

In the bowl of an electric mixer, cream butter until smooth. On low speed, add powdered sugar one cup at a time, increasing speed to bring the frosting together. Add milk, vanilla extract and root beer concentrate. Mix until uniform and smooth.