If you’re from Texas, you’ve heard of Dublin Dr Pepper. It’s one of the best things about this state. I remember going to family reunions in Dublin growing up, and we’d always stop and grab a Dublin Dr Pepper on the way home.
I’m a HUGE Dr Pepper fanatic, so when I found this recipe for Dublin Dr Pepper Icing, I knew I had to try it.
1/2 c plus 1 Tbsp Dutch-process cocoa powder
1/2 c plus 1 Tbsp hot water
2 1/4 c all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 sticks plus 1 Tbsp unsalted butter, at room temperature
1 2/3 c sugar
3 large eggs, at room temperature
1 Tbsp vanilla extract
3/4 c sour cream
1/2 c Dublin Dr Pepper
1/4 c butter
3 Tbsp dark cocoa
3 c powdered sugar, sifted
1 tsp vanilla
Preheat oven to 350 degrees.
In a small bowl, mix together the cocoa and water until smooth. In a medium-sized bowl, whisk together the flour, baking soda, baking powder and salt.
In a small saucepan, combine butter and sugar and heat on medium, stirring constantly, until butter is melted. Pour into the bowl of a stand mixer, fitted with paddle attachment, and mix on low for 5 minutes until cool.
Add eggs one at a time, mixing well after each addition. Add the vanilla and cocoa mixture and blend until smooth.
Turn mixer on low and add the flour mixture in three additions, alternating with the sour cream. You should begin and end with the flour mixture.
Scoop the batter into two muffin pans prepared with cupcake liners (recipe makes 24 cupcakes) and bake for 18-20 minutes, rotating the pans half-way through.
While cupcakes are baking, prepare the icing.
Add butter and Dr Pepper to a small sauce pan on medium high-heat and stir until butter is melted. Stir together the cocoa and powdered sugar and add to the bowl of a stand mixer. Pour in the butter and Dr Pepper mixture once it’s melted, while it’s still hot. Add vanilla and mix on low until combined.
Frost cupcakes quickly — the icing will harden as it cools.