Dr Pepper Cupcakes

Step 1

Preheat the oven to 325˚. Line two 12-cup muffin pans with paper cupcake liners.

Step 2

For the cupcakes: Add the dried cherries to a medium saucepan. Pour in 1 cup of Dr Pepper, then bring it to a slow boil over medium heat. Cook it for 5 minutes, then remove it from the heat and set it aside to cool, about 20 minutes.

Step 3

In a separate saucepan, melt the butter over medium heat. Add the cocoa powder, then pour in the boiling water and whisk it together until smooth. Set this aside to cool.

Step 4

In a liquid measuring cup or bowl, combine the buttermilk, eggs, baking soda and vanilla and whisk until combined. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, granulated sugar and pumpkin pie spice. With the mixer on low, drizzle in the butter-cocoa mixture, then pour in the buttermilk mixture. Add the Dr Pepper–cherry mixture and mix until it’s all combined. (Scrape the sides of the bowl once halfway through.)

Step 5

Use an ice cream scoop or 1/4-cup measure to fill the cupcake liners with the batter. Bake until a toothpick comes out clean, about 18 minutes. Let the cupcakes cool slightly, then remove them from the pan and allow to cool completely before frosting them.

Step 6

For the frosting: Gently boil the Dr Pepper in a small saucepan over medium heat until reduced to about 1/2 cup, 20 to 25 minutes. Set aside to cool completely.

Step 7

Add the butter to the bowl of an electric mixer fitted with the paddle attachment, then add the powdered sugar, zests and vanilla. Beat the heck out of it, scraping the sides of the bowl a couple of times, until the mixture is light and fluffy. With the mixer on low, slowly drizzle in the Dr Pepper reduction until it’s all been incorporated. Continue beating and scraping until the frosting is smooth and perfect. Then frost the cooled cupcakes.