My brother is always asking me to bake his favorite cookies, brownies or cupcakes. A few days ago my brother brought a Coca Cola cupcake recipe to my attention. Putting soda in cupcakes was something different, but having experiences of cooking with Coca Cola, I knew that the soda does add sweetness to whatever you are cooking. I figured I would give the recipe a shot.
The one concern I had with this recipe was that it might add too much sweetness since the recipe also calls for sugar and coco powder. To my surprise, the cupcakes were not overly sweet and tasted great. The Coca Cola added that extra something to the cupcake.
Cupcakes Batter
2 cups Coca Cola (do not use diet!)1 cup unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
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
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| Coca Cola Cupcake Batter |
Whipped Cream Frosting
1 1/2 cups of heavy whipping cream
4 tablespoons of powdered sugar
1/2 teaspoon of vanilla extract
Optional: Maraschino cherries (for topping)
4 tablespoons of powdered sugar
1/2 teaspoon of vanilla extract
Optional: Maraschino cherries (for topping)
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| Whipped Cream Frosting |
Preheat the oven to 325 degrees F. Generously spray the inside of the cupcake liners with nonstick cooking spray.
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.
In a small bowl, whisk the eggs until just beaten, 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.
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.
In a small bowl, whisk the eggs until just beaten, 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.
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| Coca Cola Cupcake Batter |
Pour the batter into the prepared cupcake liners/tin and bake for about 20 minutes, rotating the pan halfway through the baking time, until a small skewer inserted into the cake comes out clean. Transfer the cupcakes to a wire rack to cool completely.
In a medium bowl, beat whipping cream, powdered sugar and vanilla extract until medium peaks form. Transfer to pastry bag with a 5B star tip. In a circular motion, pipe on whipped cream and top with one cherry. If you do not have a pastry bag, you can use a knife or or place the frosting in a plastic bag and cut the tip to frost the cupcakes.
In a medium bowl, beat whipping cream, powdered sugar and vanilla extract until medium peaks form. Transfer to pastry bag with a 5B star tip. In a circular motion, pipe on whipped cream and top with one cherry. If you do not have a pastry bag, you can use a knife or or place the frosting in a plastic bag and cut the tip to frost the cupcakes.
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| Coca Cola Cupcake with Whipped Cream Frosting |
I did experience some trouble getting the whip cream frosting to thicken up. There are several reasons as to why the whip cream frosting didn’t thicken up including not beating the batter long enough or the mixer was not on a high enough speed. To remedy this problem I added in three to four tablespoons of cream cheese and about three tablespoons of cream of tartar. The cream of tartar helps stabilize the whip cream frosting.
Thank you to acozykitchen.com for sharing this delicious recipe!
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