Instructions

• Preheat the oven to 350°F. Line 24 standard muffin cups with paper liners and set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer, combine 12 ounces Coca-Cola®, ½ cup milk, ½ cup vegetable oil, and 1 tablespoon pure vanilla extract. Mix briefly to combine.
• With the mixer on low speed, add 3 large eggs one at a time, beating after each addition until incorporated. Scrape the bowl as needed.
• Add ¾ cup sour cream to the wet mixture and mix until fully incorporated. Scrape the bowl again if needed.
• In a separate large bowl, whisk together ¾ cup unsweetened cocoa powder, 1 ½ cups sugar, 2 ½ cups all-purpose flour, and 1 ½ teaspoons baking soda until evenly combined.
• Gradually add the dry ingredients to the wet ingredients with the mixer on low, mixing until just combined and no large streaks of flour remain. The batter will be thin.
• Evenly divide the batter among the prepared muffin liners (about 24), filling each about two-thirds full.
• Bake 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs. Remove the pan from the oven and place it on a wire rack.
• Let the cupcakes cool completely in the pan on the wire rack before removing them from the muffin tins.
• For the frosting: in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat 2 cups unsalted butter (room temperature) on medium-high speed for about 5 minutes, until pale and fluffy.
• With the mixer on low speed, slowly add 1 ½ pounds (24 ounces) sifted powdered sugar, adding a little at a time until incorporated. Once all powdered sugar is added, increase to medium speed and beat for an additional 5 minutes.
• Add 2 teaspoons pure vanilla extract and 6–7 tablespoons maraschino cherry juice to the butter-sugar mixture. Blend on low until moistened, then beat on medium-high for about 2 minutes until the frosting is smooth and fluffy.
• Pipe or spread the frosting onto the cooled cupcakes.
• For the chocolate glaze: in a small saucepan over medium heat, warm ½ cup heavy whipping cream until very hot and steaming but not boiling. Remove from heat.
• Place 4 ounces chopped bittersweet chocolate in a heat-safe bowl. Pour the hot cream over the chocolate and let sit for about 5 minutes. Whisk until smooth.
• Whisk in 2 tablespoons honey and 2 teaspoons pure vanilla extract. Allow the glaze to cool for about 5–10 minutes, until slightly thickened but still pourable. Do not let it harden.
• Spoon the glaze over the frosted cupcakes, allowing it to drip down the sides a little. Work quickly before the glaze sets.
• If desired, top each cupcake with a maraschino cherry.
• Store the cupcakes in the refrigerator. Remove them to room temperature about 1 hour before serving.