Tender, moist, and rich chocolate buttermilk cupcakes, spiked with Dr. Pepper for a unique flavor. The cupcakes are topped with a silky, smooth frosting that is also infused with this incredibly bubbly soda.
Prep Time 45 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 22
Ingredients
For the cupcakes
1cup(227g)unsalted butter, room temperature
1cup(200g)granulated sugar
½cup(110g)light brown sugar, packed
2large eggs, room temperature
2teaspoonsvanilla extract
2cups(260g)all-purpose flour
¼cup(22g)unsweetened cocoa powder
1teaspoonbaking soda
½teaspoonbaking powder
¼teaspoonsalt
1cup(240ml)Dr Pepper, room temperature
½cup(120ml)buttermilk, room temperature
For the frosting
1 ½cups(341g)unsalted butter, softened
¼teaspoonsalt
3 ½cups(420g)confectioners' sugar
3-4tablespoonsDr Pepper, room temperature
Instructions
Make the cupcakes
Preheat the oven to 350°F. Line two 12-count muffin pans with cupcake liners. This recipe makes about 22 cupcakes. Set aside.
In a large bowl, beat the butter and both sugars together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla.
Combine the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Stir with a whisk and add half to the butter mixture. Beat on medium-low speed just until combined.
In a 2-cup measuring cup, combine the Dr Pepper and buttermilk. Add it to the batter and mix on medium-low speed until almost fully combined. Add the remaining flour mixture and continue to mix until just combined.
Fill the prepared muffin cups ⅔ full with batter. Use a 3-tablespoon ice cream scoop for easy measuring. Bake in batches for 18-20 minutes, or until a toothpick inserted into the centers comes out clean. Cool cupcakes in the pan for 5 minutes then transfer to a wire rack. Allow the cupcake to cool completely before frosting.
Make the frosting
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
Add the salt and half the confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the remaining confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes
Turn the mixer on low speed and slowly add 1-2 tablespoons of the Dr Pepper. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.)
Check the consistency of the frosting and add more Dr Pepper, ½ tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn't hold its shape.
Notes
You can make this recipe with any dark soda you prefer.
Make ahead tip
The cupcakes can be made 1 day in advance before frosting. Cover and refrigerate each overnight. Frost the cupcakes the next day.
Or the cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator and frost as desired.
Keep frosted cupcakes covered and store in the refrigerator for up to three days. Bring it to room temperature just before serving.
Frosting will keep for up to 2 weeks stored in the refrigerator in an airtight container. You must let the buttercream come to room temperature by setting it out on the counter for a couple of hours, then beat it with an electric mixer if needed.
Or the frosting can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.