These are absolutely delicious and they only take exactly 18 minutes so don’t overtake. The batter almost looks like a chocolate mousse when you put it into the foil cupcake liners!
Cherry Coke Cupcakes
August 12, 2012 by Leave a Comment
Cherry Coke Cupcakes
Yield: 12 cupcakes
For the cupcakes:
1½ cups all-purpose flour
3 tbsp. cocoa powder
½ tsp. baking soda
¼ tsp. salt
¾ cup sugar
8 tbsp. unsalted butter, at room temperature
1 large egg
½ cup buttermilk
¾ cup Coca-Cola
¼ tsp. maraschino cherry juice
2 tsp. vanilla extract
Maraschino cherries, stemless
Red foil cupcake liners add a nice touch
For the glaze (optional):
1 cup confectioners’ sugar
2 tbsp. Coca-Cola
2/3 cup heavy cream
3-4 tbsp. powdered sugar
I made my own buttermilk by combing the 1/2 cup milk and 1 teaspoon cream of tartar and stirring well. Then I let it sit for 5 minutes to work up the acidity required to turn it into buttermilk.
Preheat the oven to 350° F. Line a muffin pan with foil or paper liners. In a medium bowl combine the flour, cocoa powder, baking soda and salt. Stir together and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and butter. Mix on medium-high speed until light and fluffy. Mix in the egg until incorporated. In a bowl or large measuring cup, combine the buttermilk, Coke, maraschino cherry juice, and vanilla extract; stir to combine. (This mixture may look disgusting and/or curdled – it’s okay!)
Mix the dry ingredients into the butter-sugar mixture on low speed, alternately with the liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Divide the batter evenly between the cupcake liners. Drop 4 or 5 stemless maraschino cherries into each cupcake well and push them down into the batter. Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
To make the optional glaze, combine the confectioners’ sugar and Coke in a small bowl and whisk until smooth. Spoon or drizzle a small amount of the top of each cupcake. Allow to set.
To make the whipped cream topping, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Begin whipping on medium speed, slowly adding the confectioners’ sugar and gradually increasing the speed to high as the cream holds soft peaks. Whip until the cream holds stiff peaks, being careful not to overbeat. Spoon or pipe the whipped cream on top of the cupcakes and top each with a maraschino cherry.
Thanks so much for sharing Cherry Coke Cupcakes by Heather Eisenhooth. These sound amazing and I will have to check them out.