• Preheat the oven to 325°F. Line two cupcake pans with 24 paper liners.

Cherry Compote

• In a medium saucepan, add the 7.5 oz. can of Dr. Pepper and the chopped cherries. Bring to a simmer. When the pot simmers, set a timer for 7 minutes and keep at a steady simmer. Remove the mixture to a bowl and let cool.

Cupcakes

• In the same saucepan, add the 1/2 cup Dr. Pepper and the unsalted butter. Heat until melted. Add the cocoa powder. Whisk together until well incorporated. Set aside to cool.
• In a large measuring cup with a pour spout, combine the buttermilk, large eggs, and vanilla. Whisk to combine. Whisk in the baking soda.
• In a large mixing bowl, combine the all-purpose flour, granulated sugar, and pinch of salt. Whisk together until well combined.
• To the dry mixture, add the cooled cocoa mixture; mix on low speed with a hand mixer. When the mixture is halfway incorporated, add the buttermilk mixture and mix until combined. Then add the Dr. Pepper-dark cherry mixture. Mix again until combined. Scrape down the bowl and mix again. The batter will be thin.
• Use an ice cream scoop or 1/4 cup measure to pour the batter evenly into the prepared pans. Bake for 23-26 minutes, or until the cupcakes are well risen and a toothpick tester comes out clean. The tops may be a little glossy from the sugar in the cocktail cherries – this is normal.
• Let the cakes cool in the pan for 5 minutes, or until firm enough to transfer to wire racks to cool completely. Meanwhile, make the buttercream.

Buttercream frosting and pipettes

• In the bowl of an electric stand mixer fitted with the whip attachment, beat the butter until lightened in color, about 3 minutes. Add the confectioners’ sugar and pinch of salt. Beat on low speed until the mixture starts to clump around the beater.
• Add the Dr. Pepper in 1 tablespoon at a time, until the mixture loosens to piping consistency. Beat in the cherry extract. Whip on high speed until light and fluffy.
• Add in the super red food color and super black food color. Beat until the color is consistent. You may need to scrape down the bowl a couple of times to make sure no white streaks remain. Keep in mind the food color will deepen in color as it stands at room temperature.
• Transfer the buttercream to a large piping bag fitted with a large French piping tip. Pipe a large swirl of buttercream on a cupcake and immediately garnish with the nonpareils. Repeat with all of the cupcakes.
• Just before serving, fill the flavor injector pipettes with Dr. Pepper from a freshly opened can/bottle; insert into each cupcake. Enjoy immediately!