Root Beer Float Cupcakes

To crush the candies, place them in a resealable plastic bag. Smash with meat mallet or rolling pin.

• Ready In: 40 mins
• Yields: 24 cupcakes

Ingredients

• 1 (18 1/4ounce) package  white cake mix
• 1 1⁄4 cups  root beer
• 1⁄4 cup  vegetable oil
• 2  large eggs
• 2  teaspoons vanilla extract
• 1 (16 ounce) can  vanilla frosting
• 1  cup  frozen whipped topping, thawed
• 15 -20  root beer barrel  hard candies, crushed

Directions

1. Preheat oven to 350*. Line 24 muffin cups with paper baking cups. Combine cake mix, root beer, oil, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until moistened. Beat on medium speed for 3 minutes. Divide batter evenly among prepared muffin cups.
2. Bake cupcakes until toothpick inserted in centers come out clean, 20-30 minutes. Cool in pan for 3 minutes. Remove cupcakes from pan; place on wire racks to cool completely.
3. Combine frosting and whipped topping in a small bowl; stir gently to mix. Spread frosting mixture on top of cooled cupcakes.
4. Sprinkle crushed candy evenly on top of frosted cupcakes.