Instructions

For the cupcakes

1. In a bowl, whisk egg and sugar until smooth and no lumps remain.
2. Add cream, butter and vanilla, and mix until combined. Stir in sour cream.
3. Sift dry ingredients together and add to wet mixture.
4. Add root beer concentrate and root beer. Mix until batter is smooth.
5. Line a muffin tin with liners and using a heaping 1/4 cup measure, add batter to each cup.
6. Bake for 15-18 minutes. Let cool before frosting.

For the frosting

1. 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 and vanilla extract. Beat until smooth.
2. Remove almost all of the vanilla frosting, leaving behind about 1/3-1/2 cup in the mixer. Set vanilla frosting aside. Add root beer extract to remaining frosting in the bowl and beat until it comes together.
3. Prep two pastry bags (or you can simply use spoons) and fill one with vanilla frosting and the other with root beer frosting.
4. Once the cupcakes have completely cooled, fill each one with root beer frosting (I simply plunge the pastry tip into the cupcake and squeeze), then top with vanilla frosting.
5. Finish with hot fudge and a cherry on top!