Directions

1. Line twenty-two to twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.
2. In a large mixing bowl, combine cake mix, eggs, root beer, oil and the 4 1/2 teaspoons root beer flavoring. Beat with an electric mixer on low speed until combined. Beat on medium to high speed for 2 minutes more (batter will be thick).
3. Divide batter among prepared muffin cups, filling cups two-thirds to three-fourths full with batter.
4. Bake in a 350 degrees oven for 12 to 15 minutes or until a wooden toothpick inserted in centers comes out clean and tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. For Root Beer Frosting: Stir the 2 teaspoons root beer flavoring into the frosting until well combined.
6. To make frosting look like ice cream, chill to firm slightly, then scoop a small amount onto each cupcake. Chill for at least 30 minutes before serving. (At this point, cupcakes can be stored up to 3 days in a chilled airtight container.)
7. Just before serving, top each cupcake with a root beer-flavor candy or crush candies and sprinkle over cupcakes. Cut straws in half; discard bottom (straight) halves. Garnish cupcakes with a bent straw half.