slightly adapted from Bake Sale Cookbook by Sandra Lee
1 pkg (18.25 oz) Devil’s Food Cake Mix (I used Duncan Hines)
1⅓ c. root beer
½ c. coconut oil, melted
1 can (16 oz) whipped white frosting (I used Duncan Hines)
1 tsp. Root Beer concentrate (I used McCormick’s)
Root Beer Barrels (candy), crushed (optional)
bendy straws, cut short to garnish (optional)
Preheat oven to 350° F. Line 24 (I actually wound up getting 21…I’m a notorious over-filler) cupcake tins with paper cups and set aside. In a large bowl, beat together cake mix, root beer, oil, and eggs with an electric mixer on low for 30 seconds. Scrape down side of bowl; beat for 2 minutes on medium. Spoon batter into prepared cups, filling each ~⅔ full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool for ~5 minutes, then pop out the cupcakes and cool the rest of the way on a wire rack.
In a medium bowl, combine frosting and root beer concentrate, stirring until well mixed. Frost each cupcake with frosting and dip edges in root beer candy (or sprinkle on top), if using. Insert a straw in the top of each cupcake, if using.