Dark Chocolate Cupcakes with Root Beer Buttercream Frosting

What you need:

For the cake:

• 1 1/2 cups flour
• 1 1/2 cups sugar
• 1/2 cup special dark cocoa powder
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. cornstarch
• 1 tsp. salt
• 2/3 cup buttermilk
• 1/2 cup brewed strong coffee, hot
• 1/3 cup + 1 Tbsp. vegetable oil
• 2 eggs, at room temperature
• 1 Tbsp. vanilla extract

For the frosting:

• 3 cups confectioners sugar
• 1 cup butter, softened
• 1 tsp. root beer concentrate, plus some
• 3 to 4 Tbsp. Cool Whip

Directions:

1. For the cake: Sift together flour, sugar, cocoa powder, baking soda, baking powder, cornstarch, and salt using the paddle attachment. If you don't have a stand mixer, use a whisk to lightly sift the ingredients together in a large bowl.
2. In a medium bowl, mix together buttermilk, coffee, oil, eggs, and vanilla.
3. Add the wet ingredients to the dry ingredients and mix on medium speed for 2 minutes. If not in a stand mixer, mix by hand with the whisk for 2 to 3 minutes.
4. Pour batter into cupcake liners in a muffin pan. You'll want to get them about 2/3 full.
5. Bake at 350* for 15 to 17 minutes. Remove cupcakes from pan and put onto a wire rack to cool completely before frosting.
6. For the frosting: Cream together butter with the sugar on low speed until mostly smooth. I like to cream my butter first and add the sugar gradually. Then increase to medium speed and mix for 3 more minutes. Add root beer concentrate to your desired taste. Honestly, I cannot remember how much I added. I like root beer :) Then add Cool Whip until you get a spreading consistency.

Cupcakes Recipe from Sweetapolita with Original Fantastical Recipe for Frosting