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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.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 24 cupcakes

Ingredients

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

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.