Dr Pepper Chocolate Cupcakes! (posted to my facebook already)
so, i thought i would post it here for all of the people who also want to make them.
which, btw, i did and they were awesome! they were even better the next day! once they condense they taste like fudge. next time i'd like to add some cardamom or all spice and a touch of almond extract to the batter and some cherry extract to the icing. oh! and i want silver cupcake papers! i think that would be really pretty.
i warn you, they're a bit of a pain in the ass to make but totally worth it.
(copied and pasted with a bit of editing)
Dr Pepper Chocolate Cupcakes!
Makes about 30 cupcakes
Equipment:
* electric mixer (for icing)
* pyrex bowl (for icing. i don't have one, or any other heat safe bowls so i had to use the insert for my rice cooker, heh.)
* whisk (for batter)
* toothpicks (to test if the cupcakes are ready)
* 2 muffin trays (3"cups with 12 in each)
* measuring spoons
* tin foil
* rubber spatula
* scale (for the icing sugar)
* a large ziplock (or piping bag if you have one)
* a cute apron
* a friend to keep you company and hold things now and again
Ingredients
* 2 ¼ cups of Dr. Pepper
* 2 cups of sugar
* 2 ½ cups of cake flour
* 2 eggs
* 4 ounces of unsweetened chocolate
* ½ cup of maraschino cherry syrup (about 2½ 375ml jars of cherries)
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 cup of unsalted butter
* pinch of salt
* 1 ½ teaspoons of cinnamon
* ½ teaspoons of vanilla
* ¼ cup sour cream
Preheat oven to 325º. In a medium size sauce pan bring Dr. Pepper & cherry syrup to a boil. Place chocolate and butter into a bowl and pour hot Dr. Pepper over, cover with tin foil 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 (don't bother using the electric beater. it doesn't take long). The mixture will be runny… but tasty. Fill cupcakes cups and bake approximately 15-20 minutes or until toothpick comes out clean
Cherry Frosting: (i ended up with way more than i needed so you might want to cut this in half. and add some cherry extract if you have it) (on that note, do any of you want some cherry icing?)
* 4 egg whites
* ½ teaspoon cream of tartar
* 2/3 cup of maraschino cherry syrup (you may need more)
* 2lbs confectioners sugar
* ¼ teaspoon salt
Throw everything except cherry syrup into a Pyrex bowl. Start with ½ the syrup 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 bottom of the bowl, you only need the steam) and beat on high for 7 minutes adding more cherry syrup as needed to obtain desired consistency. Be sure that as you are beating you are also scraping down the sides of the bowl. DO NOT let the mixture set over the bowl because your frosting will harden on the sides and turn into a large meringue cookie. it's pretty easy but keep in mind that the icing will just about double or even triple in size so make sure that the bowl you use is big enough or you'll end up having to take out half of it and do it in two sets like i did...
put the icing in a large ziplock bag and cut off a small corner unless, of course, you have a piping bag. pipe some icing onto each cup-a-cake and top with a cherry or two or three since you now have 3 friggin jars of maraschino cherries.
make em and lemme know what you think.
i was even thinking of adding chopped up cherries to the mix or one right in the centre.
which, btw, i did and they were awesome! they were even better the next day! once they condense they taste like fudge. next time i'd like to add some cardamom or all spice and a touch of almond extract to the batter and some cherry extract to the icing. oh! and i want silver cupcake papers! i think that would be really pretty.
i warn you, they're a bit of a pain in the ass to make but totally worth it.
(copied and pasted with a bit of editing)
Dr Pepper Chocolate Cupcakes!
Makes about 30 cupcakes
Equipment:
* electric mixer (for icing)
* pyrex bowl (for icing. i don't have one, or any other heat safe bowls so i had to use the insert for my rice cooker, heh.)
* whisk (for batter)
* toothpicks (to test if the cupcakes are ready)
* 2 muffin trays (3"cups with 12 in each)
* measuring spoons
* tin foil
* rubber spatula
* scale (for the icing sugar)
* a large ziplock (or piping bag if you have one)
* a cute apron
* a friend to keep you company and hold things now and again
Ingredients
* 2 ¼ cups of Dr. Pepper
* 2 cups of sugar
* 2 ½ cups of cake flour
* 2 eggs
* 4 ounces of unsweetened chocolate
* ½ cup of maraschino cherry syrup (about 2½ 375ml jars of cherries)
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 cup of unsalted butter
* pinch of salt
* 1 ½ teaspoons of cinnamon
* ½ teaspoons of vanilla
* ¼ cup sour cream
Preheat oven to 325º. In a medium size sauce pan bring Dr. Pepper & cherry syrup to a boil. Place chocolate and butter into a bowl and pour hot Dr. Pepper over, cover with tin foil 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 (don't bother using the electric beater. it doesn't take long). The mixture will be runny… but tasty. Fill cupcakes cups and bake approximately 15-20 minutes or until toothpick comes out clean
Cherry Frosting: (i ended up with way more than i needed so you might want to cut this in half. and add some cherry extract if you have it) (on that note, do any of you want some cherry icing?)
* 4 egg whites
* ½ teaspoon cream of tartar
* 2/3 cup of maraschino cherry syrup (you may need more)
* 2lbs confectioners sugar
* ¼ teaspoon salt
Throw everything except cherry syrup into a Pyrex bowl. Start with ½ the syrup 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 bottom of the bowl, you only need the steam) and beat on high for 7 minutes adding more cherry syrup as needed to obtain desired consistency. Be sure that as you are beating you are also scraping down the sides of the bowl. DO NOT let the mixture set over the bowl because your frosting will harden on the sides and turn into a large meringue cookie. it's pretty easy but keep in mind that the icing will just about double or even triple in size so make sure that the bowl you use is big enough or you'll end up having to take out half of it and do it in two sets like i did...
put the icing in a large ziplock bag and cut off a small corner unless, of course, you have a piping bag. pipe some icing onto each cup-a-cake and top with a cherry or two or three since you now have 3 friggin jars of maraschino cherries.
make em and lemme know what you think.
i was even thinking of adding chopped up cherries to the mix or one right in the centre.