Dr Pepper Cupcakes

The internet is full, I mean FULL of crazy recipes. I was reading a few of these recipes and blogs on cooking with soda…or pop. 😛 I was reading more about making BBQ sauces and cooking roasts and ran across Dr Pepper Cupcakes. I don’t know what got into me but I had to make them. Yeh I know. Everybody who knows me asks the same thing, “Baking? You?”. Baking is too much for me. Way too “recipe” demanding. You can’t sway from the main building block parts of the recipe. I suck at it.

But, the Doctor is calling me on this one. I want to be a Pepper. How about you?

I owe this recipe to “The Chic Site“. Oh shush your mouth. How do you expect to get along with women if you don’t read what they are writing or listen to what they are saying. Okay, at least act like you are listening.

1- 15.25 oz Boxed Cake Mix, chocolate flavored, use devil food. Just do it.
3/4 cup buttermilk (The Chic’s said room temperature, but I forgot)
1/2 cup vegetable oil
3 large eggs, room temperature
1 cup Dr. Pepper

Instructions: *Don’t follow the back of the box instructions
1. Preheat your oven to 350 degrees F.  Go ahead and put some cupcake wrappers in muffin tins. I EASILY made 24 cupcakes. Put pans off to side.
2. In the icing recipe below it calls for butter. Get that stuff out of the fridge now. You will HATE making icing with hard butter.
3. Grab 2-3 handfuls of maraschino cherries and throw in food processor. Throw on chop for a few seconds. Get them in small bits. This is my own touch. I don’t see anywhere else people suggesting to do this. I like it, it adds a nice interesting touch to the finished product.
4.  In mixing bowl of a stand mixer (The Chic Site says to use a paddle attachment. Yeah, I don’t have one of those. So I used a regular mixer but never went faster than medium) add chocolate boxed cake mix.  Mix on low speed to break up any clumps.  While mixer is on, add room temperature buttermilk, vegetable oil, and chopped cherries and mix on medium speed until mixture is moistened.
5.  Now, add eggs one at a time, making sure each egg is incorporated before adding the next.  Once all the eggs have been combined, slowly stream in Dr. Pepper with the mixer running on low. Mix until combined.
6. Alright, pour your mixture into the muffin tins. Distribute batter among prepared muffin tin.  I like flat top cupcakes so I only fill them almost 2/3 full. Maybe even a little less. Bake for 18-22 minutes until toothpick inserted in center of cupcake comes out clean.  Rotate muffin tin midway though baking to ensure even cooking (great advice by the way).  Let cupcakes rest in tin for 3 minutes before unmolding.  Allow cupcakes to cool to room temperature on wire rack before frosting and decorating. Don’t frost while warm or hot!!!

Custom Dr. Pepper Frosting

1 cup (2 sticks) unsalted butter, room temperature (important if you want “easier” to make frosting)
1/3 cup vegetable shortening
3 1/2 cups confectioners’ sugar, sifted
1/4 cup unsweetened cocoa powder, sifted
5 Tbsp Dr. Pepper (I used a smidgen more than this)
maraschino cherry, for garnish
chocolate jimmies/sprinkles, for garnish

1. In the bowl of a mixer fitted with a paddle attachment (like mentioned earlier, I don’t have one of these. So I did most of this step by hand and then finished with the mixer), cream together butter and shortening until smooth.
2.  In another bowl, sift together confectioners/powdered sugar and cocoa powder.  Add half of mixture to mixing bowl with butter.  Mix on medium speed until incorporated.
3.  Slowly add Dr. Pepper with the mixer running on low.  I only added half the liquid. Add remaining half of sugar-cocoa mixture, mix on medium speed, and add remaining Dr Pepper until all combined.  Transfer to pastry bag or zip-lock bag to pipe frosting onto cooled cupcakes.  It is full ghetto here, I used a ziplock bag and cut a tiny corner off. Garnish with maraschino cherry and chocolate jimmies for garnish. The cherries are too wet. I made this for the office the next day and did not garnish with the cherries. Besides, with the chopped cherries in the mix, you probably don’t want too much more cherry flavors.

These were very yummy! The original recipe writers say you can’t taste the Dr Pepper, but I think by me adding a smidgen more than what the recipe calls for in the icing you could definitely taste the Dr Pepper. I think icing was “wetter” because of that. It isn’t light and fluffy like you’d expect from a high end cupcake shop. But believe it or not, this was easy to do. The icing is a wake up call of how much butter and shortening go into it, but folks, this was yummy and easy.

Are you a Pepper?

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