Coca Cola Cupcakes by Mary-Grace Hamilton - Musely
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Coca Cola Cupcakes

posted in Food & Drink > Recipes
05/13/2016
  • 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

    - 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.

  • Enjoy! 
    Enjoy! 

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