2 c. flour
1 c. brown sugar
1/3 c. finely crushed root beer barrels
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. allspice
1/8 tsp. cinnamon
1 c. root beer
1/3 c. shortening
2 eggs

Bake at 350 degrees for 15 to 25 minutes. Makes 18 to 20 cupcakes.

TOPPING: 2 cups Cool Whip, thawed and 1/3 cup finely crushed root beer barrels.