This recipe comes from a 1965 Dr. Pepper cookbook I have in my collection (Pineapple-Roquefort Cheese Sandwich Filling, anyone?). The frosting is James Beard's basic buttercream, to which I added ginger, cherry syrup, and cocoa powder. We were disappointed that the cake didn't taste very Dr. Pepper-y, but the texture was good, and the frosting was a winner!
1/2 C butter
2 1/2 C brown sugar
3 oz unsweetened baking chocolate, melted
1/2 C buttermilk
2 1/2 tsp baking soda
1/2 tsp salt
2 1/2 C cake flour
2 tsp vanilla
1 C boiling Dr. Pepper
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 baking soda to the buttermilk. Mix your remaining dry ingredients in another bowl. Add the flour mixture and buttermilk to the butter mixture alternately. Add the vanilla, and finally mix in the Dr. Pepper.
Pour into cupcake molds and bake for 20-25 minutes at 375 degrees.
For the 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.