Looking for chocolate cupcakes with a slight twist? Look no further. Mixing cupcakes with Coca-Cola may sound odd, but amazingly it tastes like a sundae, or perhaps a Coke float.
Prep Time: 30 minutes
Cook Time: 20 minutes
2 cups Coca-Cola (do not use diet)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs
Whipped cream frosting
1 1/2 cups heavy whipping cream
4 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Maraschino cherries (for garnish)
1. Preheat oven to 325 degrees. Generously spray the inside of the cupcake liners with nonstick cooking spray.
2. In a small saucepan, heat the Coca-Cola, cocoa powder and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat, and let cool. In a large bowl, whisk the flour, baking soda and salt together.
3. In a small bowl, whisk the eggs until just beaten, and then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy. Do not overbeat, as it could cause the cake to be tough.
4. Pour the batter into the prepared cupcake liners, and bake for about 20 minutes, rotating the pan halfway through the baking time. Transfer the cupcakes to a wire rack, and cool completely.
5. In a medium bowl, beat whipping cream, powdered sugar and vanilla extract until medium peaks form. Transfer to pastry bag (cut off the corner of a plastic bag as an alternative). In a circular motion, pipe on whipped cream, and top with a cherry.