Coca-Cola Cupcakes

Name: Coca-Cola Cupcakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 24 cupcakes
Ingredients: 12 ounces Coca-Cola®; ½ cup milk; ½ cup vegetable oil; 1 tablespoon pure vanilla extract; 3 large eggs; ¾ cup sour cream; ¾ cup unsweetened cocoa powder; 1 ½ cups sugar; 2 ½ cups all-purpose flour; 1 ½ teaspoons baking soda; 2 cups unsalted butter; 1 ½ pounds powdered sugar; 2 teaspoons pure vanilla extract; 6-7 tablespoons maraschino cherry juice; 4 oz bittersweet chocolate; ½ cup heavy whipping cream; 2 tablespoons honey; 2 teaspoons pure vanilla extract; Maraschino cherries

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4.4

93 reviews

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Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings
24 cupcakes
Course
Cake

Coca-Cola Cupcakes

Iris Warren

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Coca-Cola Cupcakes are rich, chocolately and totally fun! Top them with a swirl of cherry infused buttercream and you have a treat the whole gang will love.

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Ingredients

Servings

For the Cupcakes:

12 ounces Coca-Cola®
½ cup milk
½ cup vegetable oil
1 tablespoon pure vanilla extract
3 large eggs
¾ cup sour cream
¾ cup unsweetened cocoa powder
1 ½ cups sugar
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda

For the Buttercream

2 cups unsalted butter room temperature
1 ½ pounds powdered sugar sifted (24 ounces)
2 teaspoons pure vanilla extract
6-7 tablespoons maraschino cherry juice

For the Topping:

4 oz bittersweet chocolate chopped into very small pieces
½ cup heavy whipping cream
2 tablespoons honey
2 teaspoons pure vanilla extract
Maraschino cherries optional

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Instructions

For the Cupcakes

Preheat the oven to 350°F. Line 24 standard muffin cups with paper liners.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer combine the Coca-Cola®, milk, vegetable oil, and vanilla.
With the mixer on low speed, beat in the eggs, one at a time. Add in sour cream, mix until fully incorporated.
In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda.
Gradually mix the dry ingredients into the wet ingredients until just combined. The batter will be thin.
Evenly divide batter amongst the prepared muffin wells.
Bake 20-25 minutes. Remove pan to wire rack. Cool completely before removing from muffin tins.

For the Buttercream

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter at medium-high speed for about 5 minutes. With the mixer on low speed, slowly add in powdered sugar. Once the powdered sugar is fully incorporated, beat the butter and sugar on medium speed for an additional 5 minutes
Add in vanilla, and maraschino cherry juice. Blend on low speed until moistened.
Beat at medium-high speed until frosting is smooth and fluffy; about 2 minutes.
Pipe frosting onto cooled cupcakes.

For the Topping

In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
Place chocolate in a heat-safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth. Whisk in the honey and vanilla. Allow to cool for about 5-10 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.
Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.
If desired, top each cupcake with a stemmed maraschino cherry.
Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.