In a pan, combine Dr. Pepper, oil, butter, and cocoa. Stir over medium heat. When it starts to simmer, turn of stove. Make sure it is well mixed.
Add all the dry ingredients, but don't over mix.
In a separate bowl, beat the buttermilk and eggs, then add it to the rest of the mix. Blend together.
Place batter in cupcake liners. (Fill the liners almost completely full. These don't rise much).
Bake at 350 for 16-18 minutes. Don't over-bake.
Buttercream Icing Recipe
1 lb. powdered sugar
1 1/2 Tablespoons milk
1/2 Tablespoon water
1 1/2 teaspoon vanilla
1 cup chocolate chips
1/4 cup cocoa powder
1/2 stick butter
Combine sugar, milk, water and vanilla.
In a pan, melt and stir together the chocolate chips, cocoa and butter.
Add melted chocolate mixture to the sugar mixture. Beat together until smooth and fluffy. You may need to add a little more milk if your mixture looks to crumbly. ( I had to add quite a bit more milk. Just add a little at a time until you get the consistency you desire.)
I topped each cupcake with a well-drained Maraschino cherry. It added that sweet pop of cherry flavor. And it looked so cute!
Let me know if you try this recipe and what you think!