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Monday, August 22, 2011

Dr.......I Have an Appointment!

If you know me, you know I LOVE Dr. Pepper.  The full-octane, full calories kind (although I respect the DDP and DP 10 versions).

When I saw this picture, I almost fainted.  These. Were. Made. For. Me.  I cannot wait to make my own version of these little beauties.

Dr. Pepper Cupcake Recipe List of Ingredients:
  • 1/2 cup butter
  • 2 1/2 cups brown sugar
  • 3 eggs
  • 3 oz unsweetened baking chocolate, melted
  • 1/2 cup buttermilk
  • 2 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 1/2 cups cake flour
  • 2 tsp. vanilla
  • 1 cup boiling Dr. Pepper

How to:
  • Cream the butter and add the brown sugar.
  • When well blended, add the eggs one at a time, beating well.
  • Add the chocolate, slightly cooled
  • In a small bowl, add one teaspoon of the baking soda to the buttermilk.
  • Mix the remaining dry ingredients in another bowl.
  • Add the flour mixture and the buttermilk mixture to the butter mixture alternatively.  
  • Add the vanilla.  Finally add in the Dr. Pepper.
  • Pour into cupcake molds and bake at 375-degrees for 20-25 minutes.
Frosting:
  • 1/3 C soft butter
  • 3 C confectioner's sugar
  • 1/2 C dark cocoa
  • 4 Tbs heavy cream
  • 1 tsp freshly grated ginger
  • 1 can cherries in syrup (or in liqueur)

Cream the butter, cocoa and sugar together and stir in the cream.  Add the ginger and enough cherry syrup to create the desired consistency.  Refrigerate if necessary, and spread over the cupcakes when they have cooled.  Top each cupcake with half a cherry.

 

PS....I have had a lot of people asking how to cut the cans.  These were the smaller cans, 8 oz, version.  The best tool I have found to remove the lid is the small, super light-weight, camping style can opener (see attached pictures).


29 comments:

  1. So we just put these in the oven but are worried because they are VERY liquidy. It does not have the consistency of normal cake batter.

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  2. So did they turn out? And did you put in the cans?

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  3. Replies
    1. No, bake as normal and then put them in the cans before icing.

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  4. i was wondering about the can thing, its super cute but cutting them so they aren't sharp is gonna be tricky. My so LOVES DP so this is they way to go for his next bday, but can't serve up something sharp to a bunch of hyper 9yr olds...will poss have to experiment. I think bake in cupcake cups then transfer, the heat would do in the cans and discolor them. Ice in the can & decorate.

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  5. I found these on Pinterest and I made them this weekend for a family party. They were a HUGE hit and totally cute!

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  6. just a little confused on how too cut the cans so they wont be sharp??? these are just some of the things i think about! :/

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    Replies
    1. I added the way I did the lids to the post above. Hope this helps!

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  7. The batter ran over and implored.

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  8. When I made these, the cupcakes imploded and ran over and almost caused an oven fire! I love the idea, but the parts we could recover didn't even taste like Dr. Pepper! I live in Denver, so other than adjusting for high altitude, what would you suggest? My guess is that the baking soda and carbonation are to blame.

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    Replies
    1. I've made these at sea level, but I would suggest decreasing the baking soda (since the soda has plenty of carbonation) and adding a few tablespoons of all-purpose flour. It's more dense than cake flour and should keep everything together. Hope it works out!

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    2. I did adjust for high altitude, but the flour addition is a good idea. I made another recipe with pop and it seems letting it go flat is a good idea too.

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  9. Sorry about the mess! This recipe came to me like this, so I don't know how to adjust it. I've had several people have mixed results with them.

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    Replies
    1. I think I figured it out. When I try again, I'll post to let you know!

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  10. These are soooo cute!! My son in law loves Dr. Pepper more than life itself! His bday is in August and I am so going to make these for him. I was reading about the imploding cupcakes...hopefully, since I am in Texas that won't be a concern!!

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  11. Wouldn't boiling the soda get rid of the carbonation? Or maybe let the soda sit out for a while & go flat before using in recipe??

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    Replies
    1. I made another recipe that called for soda recently. This time, I let the soda sit out so it would go flat. I had a better result doing that versus boiling the soda.

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  12. I made these tonight for my husband since his birthday is tomorrow and he loves Dr. Pepper. I had to use 12oz. cans and cut them since I could not find 8oz. They turned out great! I'm in TN and did not have a problem with them imploding. Thank You for the recipe!

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  13. They are really cute but I would not advise cutting or using the cans, I used to work in a pop bottling factory and have seen too many coworkers cutting their fingers very badly on a can, they are sharper than a razor blade!

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  14. Just a thought...I don't think I'd be comfortable using the cans because I'd hate to have one of my kids get cut on it. I think I will try to use the labels from the small plastic Dr. Pepper and wrap them around something less aluminum than the cans :)

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  15. If you are having problems with Imploding, you can always just buy the Dr.Pepper Syrup there is no carbonation, and it actually adds more dp flavor to the cupcakes.

    You will have alot left over I have also used the syrup for things like brisket, and cheesecake :)

    Pretty sure I have a small addiction

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  16. These sound so good. I think I share anyone's addiction with Dr. Pepper. It's the only soda I'll drink. Found them on Pinterest & will definitely be trying them.

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  17. This comment has been removed by the author.

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    Replies
    1. Grainy frosting is a common problem. It can be a variety of reasons--anything from the brand of the sugar (and how fine the sugar is) to how fast you add the sugar into your mixer. I would sift all the dry ingredients and add it very slowly to the butter--making sure you let the dry incorporate well before adding more. Good luck!

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  18. Could I just bake these in a regular cake pan? or 2 9" cake pans? Cupcakes are such a pain haha

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  19. How did you make it safe enough to get the cupcake out of the can ? So the can can't cut anyone?

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