Coca-Cola Cupcakes
User Reviews
4.4
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
24 cupcakes
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Course
Cake
Coca-Cola Cupcakes
Description
The Coca-Cola Cupcakes recipe uses cola mixed with milk, vegetable oil, and vanilla as the wet base, into which eggs and sour cream are incorporated for richness. The dry ingredients consist of cocoa powder, sugar, flour, and baking soda. Combining these produces a thin batter that yields cupcakes with a soft, moist texture. Baking in muffin cups lined with paper ensures easy removal once cooled.
The accompanying buttercream frosting blends butter, powdered sugar, vanilla extract, and maraschino cherry juice to create a creamy, sweet topping with a subtle cherry note that complements the cola flavor in the cake. For extra indulgence, a topping made of bittersweet chocolate, heavy cream, honey, and vanilla extract can be poured over the cupcakes, optionally garnished with maraschino cherries.
These cupcakes are well-suited to celebratory occasions or as a nostalgic treat, offering a flavor profile that balances chocolate, cola sweetness, and cherry accents. Cooling the cupcakes completely before frosting ensures the buttercream maintains its texture.
Ingredients
For the Cupcakes:
- 12 ounces cola Coca-Cola brand
- ½ cup milk
- ½ cup vegetable oil
- 1 tablespoon vanilla extract pure
- 3 egg large
- ¾ cup sour cream
- ¾ cup cocoa powder unsweetened
- 1 ½ cups sugar
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
For the Buttercream
- 2 cups butter room temperature, unsalted
- 1 ½ pounds powdered sugar sifted (24 ounces)
- 2 teaspoons vanilla extract pure
- 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 vanilla extract pure
- maraschino cherries optional
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.
User Reviews
Overall Rating
4.4
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