The Pioneer Woman Tasty Kitchen
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Black Cherry Soda Cupcakes

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Level: Easy

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Description

Old-fashioned black cherry soda and cherry chips give these moist cupcakes their unique and retro flavor.

Ingredients

  • 1 package (about 18.25 Oz. Package) Chocolate Cake Mix For 9x13 Inch Pan
  • ½ cups Unsweetened Cocoa
  • 3 whole Eggs
  • 1-⅓ cup Black Cherry Soda, Plus 1 Teaspoon For The Frosting
  • 3 teaspoons Cherry Extract, Divided
  • 1 cup Miracle Whip Salad Dressing
  • ½ cups Cherry Chips, Finely Chopped Or Ground—I Used My Cheese Grater To Finely Grind The Chips Into Tiny Shavings
  • 8 ounces, weight Cold Cream Cheese
  • 5 Tablespoons Unsalted Butter, Softened To Room Temperature
  • 2 cups Powdered Sugar, Plus Up To 1/2 Cup More If Needed

Preparation

Preheat oven to 350°F. Combine chocolate cake mix and cocoa in a large mixing bowl. Add eggs, 1 1/3 cups black cherry soda, 1 teaspoon cherry extract and Miracle Whip salad dressing. Beat on medium speed until blended. Fold in chopped cherry chips. Fill cupcake liners 2/3 full. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before frosting. Store frosted cupcakes in the refrigerator.

Black cherry soda frosting:

In a medium bowl, beat the cream cheese and butter with a mixer just until blended. Be sure the cream cheese is cold and the butter is at room temperature. Add the remaining 2 teaspoons cherry extract and the 2 tablespoons black cherry soda. Add 1/2 cup of the powdered sugar at a time and beat just until smooth. Add more/less powdered sugar and black cherry soda until you get your desired frosting consistency.

Optional: sprinkle additional cherry chip shavings on top of frosting.

Note: As pictured, I used square cupcake pans.

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