Root Beer Cupcakes

Root Beer Cupcakes

1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
2 cups flour
1 tsp baking powder
1/8 tsp baking soda
1/8 tsp ground cinnamon
1/8 tsp ground allspice
1 cup root beer
1 1/2 cups whipped topping
12 root beer candies, crushed

In a large bowl, cream the butter and brown sugar until light and fluffy. Add the eggs, one at a time. Beat well after each addition. Combine the flour, baking powder, baking soda, cinnamon and allspice. Gradually add to the creamed mixture alternately with the root beer. Beat well after each addition. Fill the paper-lined muffin cups two-thirds full. Bake at 350 F for 18-22 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. Just before serving, combine the whipped topping and crushed candies. Frost the cupcakes. Refrigerate leftovers. Makes 1 dozen