Coca-Cola Cupcakes

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 1/2 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

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.


Hamilton Beach 6-Speed Classic Stand Mixer, Stainless Steel

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