Coca-Cola Cupcakes
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.
Ingredients:
FOR THE CUPCAKES
12 ounces Coca-Cola®
1/2 cup milk
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa powder
1 1/2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
FOR THE BUTTERCREAM
4 sticks (2 cups) unsalted butter, room temperature
1 ½ pounds (24 ounces) powdered sugar, sifted
2 teaspoons pure vanilla extract
6-7 tablespoons maraschino cherry juice
FOR THE TOPPING
4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 teaspoons pure vanilla extract
maraschino cherries, optional
Directions:
FOR THE CUPCAKES
1 Preheat the oven to 350°F. Line 24 standard muffin cups with paper liners.
2 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.
3 With the mixer on low speed, beat in the eggs, one at a time. Add in sour cream, mix until fully incorporated.
4 In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda.
5 Gradually mix the dry ingredients into the wet ingredients until just combined. The batter will be thin.
6 Evenly divide batter amongst the prepared muffin wells.
7 Bake 20-25 minutes. Remove pan to wire rack. Cool completely before removing from muffin tins.
FOR THE BUTTERCREAM
1 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
2 Add in vanilla, and maraschino cherry juice. Blend on low speed until moistened.
3 Beat at medium-high speed until frosting is smooth and fluffy; about 2 minutes.
4 Pipe frosting onto cooled cupcakes.
FOR THE TOPPING
1 In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
2 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.
3 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.
4 If desired, top each cupcake with a stemmed maraschino cherry.
5 Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.
