Ingredients
Chocolate Dr Pepper Batter
- 16 tbs butter, softened
- 1 cup Dr Pepper
- 2 eggs
- 1/2 cup buttermilk
- 1 tsp baking soda
- 1/2 tsp almond extract (Sub for vanilla or omit if desired)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/8 tsp ground clove
- 2 cups flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1/4 cup unsweetend cocoa powder
Cherry Buttercream
- 8 tbs butter, softened
- 3 1/2 cups powdered sugar
- 6 tbs maraschino cherry juice
Instructions
Chocolate Dr Pepper Batter
- Preheat oven to 350 F and line cupcake tin with liners.
- Sift together flour, cocoa powder, cinnamon, clove, and baking soda. Set aside
- In large mixing bowl, combine butter and both sugars. Cream together until light and fluffy, then beat in eggs one at a time, adding the vanilla and almond extracts with the last egg.
- With the mixer on low, slowly begin to add half the flour mixture. Mix in the Dr Pepper and buttermilk, then add the remaining flour mixture. Mix only until just combined.
- Divide the mix into the cupcake papers, filling each about 2/3 full.
- Bake until they pass the toothpick test, about 18 to 20 minutes.
- Remove from oven and let cool completely in pan before frosting.
Cherry Buttercream
- Beat butter on medium to medium high until light and smooth, about 3 minutes. Add the sugar slowly, about 1 cup at a time, until all has been incorporated. Add the maraschino cherry juice then whip until mixed in.
