Dr Pepper® Cherry Cupcakes with Grenadine Whipped Cream

Make the Cupcakes
-1 Preheat the oven to 375°F. Place paper baking cups in the holes of a muffin tin, and lightly spritz with cooking spray. Set aside.
-1 In a medium-sized bowl, sift together the dry ingredients -- flour, baking soda, baking powder, salt and cocoa powder -- and set aside.
-1 In another large bowl, cream the coconut oil, applesauce and sugar together until smooth and well incorporated.
-1 Add the eggs to the oil/applesauce/sugar mixture one by one, stirring until the ingredients are mixed.
-1 Pour the Dr Pepper® Cherry into the wet ingredients, and slowly stir it into the mixture. It will fizz up, so be prepared for that, as well as for the wet ingredients to be very runny.
-1 Sprinkle the dry ingredients into the wet ingredients, folding with a rubber spatula until incorporated. (The batter will be on the runnier side, so do not fret!) Add the chopped dark chocolate chips.
-1 Using a ice cream scoop, pour the batter into the prepared muffin tins.
-1 Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
-1 Let cool on the counters for an hour, then top with the Grenadine Whipped Cream.
Make the Grenadine Whipped Cream
-1 In a medium-sized glass bowl, pour in the cold heavy whipping cream.
-1 Using a hand mixer (or stand mixer), whip the heavy whipping cream on a high speed until it begins to thicken.
-1 Measure in the grenadine and the powdered sugar, then continue whipping the mixture on high speed until it reaches the desirable whipped cream consistency.
-1 Chill in the refrigerator until it's time to ice the cupcakes, then enjoy!