Coca-Cola Cupcakes
These Coca-Cola Cupcakes are a moist, chocolatey treat with a nostalgic cherry frosting. Perfect for parties or sweet cravings!
Equipment
- Mixing Bowls
- Electric Mixer
- Cupcake Pan
- Parchment paper liners
- Measuring cups and spoons
- Spatula
Ingredients
Cupcake Batter
- 12 ounces Coca-Cola the secret ingredient that adds flavor and moisture
- 1 cup milk for added richness in the batter
- 1 cup vegetable oil keeps the cupcakes moist and tender
- 1 tablespoon pure vanilla extract enhances the flavor profile
- 3 large eggs provides structure and stability
- 1 cup sour cream adds moisture and a slight tang
- 1 cup unsweetened cocoa powder gives the cupcakes their rich chocolate flavor
- 1 cup sugar sweetens the batter to perfection
- 2 cups all-purpose flour the base of the cupcakes
- 1 teaspoon baking soda helps the cupcakes rise
Cherry Buttercream Frosting
- 2 cups unsalted butter room temperature, for the creamy frosting
- 1 pound powdered sugar sifted (24 ounces), sweetens and thickens the frosting
- 2 teaspoons pure vanilla extract adds flavor to the frosting
- 6-7 tablespoons maraschino cherry juice gives the frosting a lovely color and flavor
- 4 oz bittersweet chocolate chopped into very small pieces, for added richness in the frosting
- 1 cup heavy whipping cream lightens the frosting
- 2 tablespoons honey a natural sweetener for the frosting
- 2 teaspoons pure vanilla extract enhances the frosting flavor
- maraschino cherries optional, for decorating the cupcakes
Instructions
Baking the Cupcakes
- Preheat your oven to 350°F (175°C). Line a cupcake pan with parchment paper liners.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and sugar. Set aside.
- In another bowl, combine the Coca-Cola, milk, vegetable oil, vanilla extract, and sour cream. Add the eggs one at a time, mixing well after each addition.
- Gradually add the wet ingredients to the dry ingredients. Use a spatula to mix until just combined. Be careful not to overmix; a few lumps are okay!
- Divide the batter evenly among the lined cupcake cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Making the Frosting and Decorating
- In a large mixing bowl, beat the room temperature butter until creamy. Gradually add the sifted powdered sugar, mixing on low speed to avoid a sugar cloud.
- Once combined, add the maraschino cherry juice, bittersweet chocolate, heavy whipping cream, honey, and vanilla extract. Beat on high speed until light and fluffy.
- Once the cupcakes are completely cool, frost them generously with the cherry-flavored buttercream. You can use a piping bag for a decorative swirl or simply spread it on with a spatula.
- For an extra touch, top each frosted cupcake with a maraschino cherry.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Use almond milk and dairy-free butter alternatives to make this recipe dairy-free.
- Reduce powdered sugar in the frosting to make it less sweet.
- Add chocolate chips to the batter for extra chocolate flavor.
- Store leftover cupcakes in an airtight container at room temperature for up to three days or freeze for up to three months.