Spiced Chocolate Root Beer Cupcakes
Kefir fans find all kinds of creative ways to enjoy the nutritious, tangy treat. From adding a splash to soups and chili to folding it into pancake batter, kefir is a really versatile ingredient! Check out the creative use of kefir in these Spiced Chocolate Root Beer Cupcakes from Bake and Destroy.
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- 1 1/4 cup(s) flour
- 3/4 teaspoon(s) baking soda
- 1 teaspoon(s) cinnamon
- 1/2 teaspoon(s) ginger ground
- 1/2 cup(s) unsweetened Dutch-process cocoa powder sifted
- 1/4 teaspoon(s) salt
- 1/2 cup(s) sugar granulated
- 1/3 cup(s) vegetable oil
- 1 eggs
- 2 teaspoon(s) root beer flavoring
- 3/4 cup(s) plain Lifeway Kefir
- Preheat your oven to 350 degrees and line a cupcake pan with paper liners. Mix together flour, cocoa, baking soda, cinnamon, ginger and salt in a small bowl. In a large bowl, whisk together sugar, oil, egg and root beer flavoring until smooth. Alternately whisk in flour mixture and buttermilk until smooth. Scoop batter into pan and bake 22-27 minutes until tops of cupcakes spring back when lightly touched. Cool in pans for 10 minutes, then remove and cool completely on wire rack.
- Top these with a sprinkle of powdered sugar for a not-so-sweet treat, or fold 1/2 tsp of root beer flavoring into whipped cream and top each cupcake with a generous spoonful of whipped cream.
This recipe is a personal recipe added by Cassandramb and has not been tested or endorsed by MyRecipes.
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Spiced Chocolate Root Beer Cupcakes Recipe at a Glance
- COURSE: Cupcakes