Dr Pepper® Cherry Cupcakes with Grenadine Whipped Cream

Dr Pepper® Cherry Cupcakes with Grenadine Whipped Cream

Celebrate summer by baking Dr Pepper® Cherry Cupcakes, topped with an utterly decadent Grenadine Whipped Cream. These cherry chocolate cupcakes taste like a hot summer's day and are the perfect treat to enjoy after a day in the sunshine.

Prep Time 20

Cook Time 25

Total Time 45

Servings cupcakes

Calories 191kcal

Ingredients

Cupcakes

1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
¼ cup coconut oil melted
½ cup unsweetened applesauce
½ cup granulated sugar
3 eggs
1 cup Dr Pepper® Cherry
¾ cup dark chocolate chips chopped

Grenadine Whipped Cream

1 cup heavy whipping cream
1 ½ tablespoons grenadine
3 tablespoons powdered sugar

Instructions

Make the Cupcakes

Preheat the oven to 375°F. Place paper baking cups in the holes of a muffin tin, and lightly spritz with cooking spray. Set aside.
In a medium-sized bowl, sift together the dry ingredients -- flour, baking soda, baking powder, salt and cocoa powder -- and set aside.
In another large bowl, cream the coconut oil, applesauce and sugar together until smooth and well incorporated.
Add the eggs to the oil/applesauce/sugar mixture one by one, stirring until the ingredients are mixed.
Pour the Dr Pepper® Cherry into the wet ingredients, and slowly stir it into the mixture. It will fizz up, so be prepared for that, as well as for the wet ingredients to be very runny.
Sprinkle the dry ingredients into the wet ingredients, folding with a rubber spatula until incorporated. (The batter will be on the runnier side, so do not fret!) Add the chopped dark chocolate chips.
Using a ice cream scoop, pour the batter into the prepared muffin tins.
Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
Let cool on the counters for an hour, then top with the Grenadine Whipped Cream.

Make the Grenadine Whipped Cream

In a medium-sized glass bowl, pour in the cold heavy whipping cream.
Using a hand mixer (or stand mixer), whip the heavy whipping cream on a high speed until it begins to thicken.
Measure in the grenadine and the powdered sugar, then continue whipping the mixture on high speed until it reaches the desirable whipped cream consistency.
Chill in the refrigerator until it's time to ice the cupcakes, then enjoy!

Notes

Cupcakes should be iced with the whipped cream individually instead of all together, then sitting on the counter. Since there were just three of us to enjoy these cupcakes, I iced the ones that were photographed, then the rest were placed on a plate and covered with plastic wrap. The whipped cream icing was kept in the refrigerator, and we've simply fluffed the whipped cream before scooping it on top of the cupcakes as we've wanted to eat them.

Nutrition