Chocolate Cherry Dr. Pepper Cupcakes
If you love Dr. Pepper, and maraschino cherries, you will absolutely love these cupcakes! A soft chocolate cupcake topped with pink cherry meringue icing. You'll be begging please pretty please with a cherry on top!
- MINUTE CHERRY FROSTING:
- 2 1/4 cups Dr. Pepper
- 2 cups sugar
- 2 1/2 cups cake flour
- 2 eggs
- 4 ounces unsweetened chocolate
- 1/2 cup maraschino cherry syrup
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup unsalted butter (2 sticks)
- A pinch salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoons vanilla
- 1/4 cup sour cream
- 4 egg whites
- 1/2 teaspoon cream tartar
- 2/3 cup maraschino cherry syrup
- 2 pounds confectioners sugar
- 1/4 teaspoon salt
Preparation time 15mins
Cooking time 45mins
Preheat oven to 325°F.
In a medium size sauce pan bring Dr. Pepper and cherry syrup to a boil. Place chocolate and butter into a bowl and pour hot Dr. Pepper over, cover and let sit for 10 minutes. Whisk mixture till smooth.
Stir in sugar, salt, cinnamon, baking soda, baking powder, vanilla, and sour cream. Add flour in 2 parts alternating with the eggs and whisk till smooth. The mixture will be runny… but tasty. Fill cupcakes cups and bake approximately 15 to 20 minutes or until skewer comes out clean.
Throw everything into a Pyrex bowl except don’t use all of the cherry syrup here.
Start with ½ and beat with a hand held electric mixer for 1 minute . Place bowl over a pot of boiling water (be sure not to let the water touch the bowl just the steam) and beat on high for 7 minutes adding more cherry syrup as needed to obtain desired consistency.
Be sure as you are beating that you are also scraping down the sides of the bowl.
Do not let the mixture set over the bowl as your frosting will soon turn into a large meringue cookie. Don’t forget to top your cupcakes with a cherry!