Rootbeer Cupcakes

1/2 Cup butter, softened
1 Cup packed brown sugar
2 Eggs
2 Cups flour
1 Teaspoon baking powder
1/8 Teaspoon baking soda
1/8 Teaspoon cinnamon
1/8 Teaspoon allspice
1 Cup root beer
1 1/2 Cups whipped topping
12 Root beer barrel candies, crushed

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

*I couldn't find root beer barrels so I changed the icing on the top of them to a  root beer cream cheese frosting.

Root beer cream cheese frosting:

4 ounces cream cheese, room temperature
1/2 Stick unsalted butter, room temperature
3 Cups powdered sugar
Root beer flavoring, to taste

Cream together cream cheese and butter, add root beer flavoring and mix in powdered sugar.  Taste to see if more root beer  flavoring needs to be added..