Frosting For the Cause: Chocolate Cherry Coke Float Cupcakes.

This is a guest-posting for Frosting For the Cause, but I wanted to keep it here as well for my own records. :-)


Remember those good ol’ days? Way back when people didn’t die until they lived to a ripe old age, and even then, you hardly ever heard the word “cancer” mentioned? Those days where you could sit on a porch swing and enjoy the company of your grandparents and an ice-cold Coke, and nothing was better…

… ‘cept for the times when Pawpaw pulled out the ice cream, too! Nothing beats a Coke Float, right?!

Chocolate Cherry Coke Float Cupcakes.
Chocolate Cherry Coke Float Cupcakes

These deliciously moist cupcakes are so fudgy, yet so light… with just a hint of Coca-Cola. The cola glaze on top adds just a *bit* of fizz to your tongue, but the cherry buttercream is the high note to end on. In addition to the cherry on top, there’s a second cherry waiting to surprise you in the cake!

Sing it with me, now! “I’d like to buy the world a … cure!” :-)

Making these is simple, and I promise you will love them! To start, assemble all of your ingredients:

Chocolate Cherry Coke Float Cupcakes
(recipe from Coco Bean, adapted from Nigella Lawson)

  • 3 cups flour
  • 1-1/2 cups sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 large eggs
  • 1 cup buttermilk
  • 4 tsp. vanilla extract
  • 1 cup unsalted butter
  • 6 Tbsp. cocoa powder
  • 1-1/2 cups Coca-Cola
  • 1/2 cup maraschino cherry syrup
  • 24 maraschino cherries (with stems)
  • 24 “salad” maraschino cherries (without stems)

018

Preheat oven to 350°. Combine flour, sugar, baking soda, and salt into large mixing bowl (I used my KitchenAid stand mixer). Make a well in the dry mixture and leave while preparing the other ingredients.

Pour Coca-Cola and cherry syrup into 2-qt. saucepan.

019

Bring to a boil over medium heat, and boil gently for 5 minutes. While you are waiting, mix together in a small bowl the eggs, buttermilk, and vanilla extract until combined; set aside.

After your Coca-Cola mixture has boiled, add the butter and cocoa powder to the saucepan. Turn heat to low, and stir until melted and smooth.

020

021

Remove from heat, and pour in a steady stream into the “well” in the dry ingredients.

022

(This is VERY difficult to do one-handed while trying to photograph with the other hand! Try not to splash everywhere and run down the saucepan the way I did. *grin*)

023

On a low speed (I set my mixer on 2), gently beat until well-combined.

025b

Slowly pour in the buttermilk mixture.

026

(I got it this time. *wink*)

Mix well until the batter is a shade of dark caramel and is silky-smooth. (Nevermind the air bubbles you can see – I promise it was very smooth!)

027

Pour batter into prepared cupcake liners. I used a red version of these cups from Wilton. You’ll want to use a taller liner than your standard ones because you need room for the glaze to pool later.

Press a “salad” maraschino cherry into the center of each cupcake.

029

Bake for 15-17 minutes, or until the top of cupcakes are springy to the touch, and a toothpick comes out clean.

031

Cool completely. While you’re waiting, mix up your Coca-Cola glaze icing.

Coca-Cola Glaze Icing

  • 2 cups powdered sugar
  • 4 Tbsp. Coca-Cola

In a glass measuring cup, mix cola and powdered sugar until very smooth. Drizzle over cooled cupcakes and allow to set/harden for at least half an hour.

032

Again, while waiting, whip up your cherry buttercream – a recipe I threw together on the fly!

Cherry Buttercream
(recipe by Nicole Cleghorn)

  • 1 cup butter, softened
  • 1 pound powdered sugar (3-3/4 cups)
  • 1 tsp. almond extract
  • 4 Tbsp. milk
  • 2 Tbsp. maraschino cherry syrup

Cream butter until light & fluffy. Add sugar and whip until combined. Add almond extract and cherry syrup; beat well. Begin adding milk a tablespoon at a time until buttercream is desired spreading consistency. (I wanted mine soft enough to “dollop” and not so stiff for piping.)

Seriously, this stuff was so good I could’ve just eaten the bowlful with a spoon!

033

Top each cupcake with cherry buttercream and a maraschino cherry (with stem). Share and enjoy!

Chocolate Cherry Coke Float Cupcakes.

Chocolate Cherry Coke Float Cupcakes.

My husband and I dropped these cupcakes off to the midnight crews at the oncology ward of our local hospital. What a surprise they were for the ER attendants when we came in the middle of the night! :-)

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8 comments on “Frosting For the Cause: Chocolate Cherry Coke Float Cupcakes.

  1. paddleattachment on said:

    These cupcakes look really great. I love the nostalgia wrapped up in them!

  2. Pingback: Hot Off the Grill Cupcakes. | Life's a Batch

  3. Pingback: St. Patrick’s Day Treats & Green Buttercream. | Life's a Batch

  4. Monica Coleman on said:

    Gorgeous! I wonder how this would taste with white cake. Hmmmm….

  5. Michael on said:

    Call me stupid, but when you say cherry syrup, do you mean the juices left in the jar of maraschinos or a true cherry flavored syrup?

    • Nicole on said:

      Not stupid, I promise! You are correct – it’s the maraschino cherry juice left in the jar. I will amend my post to make that more clear. I hope no one has been using Grenadine or something similar – eek!

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I’m Nicole, and I’m glad you’ve stopped by my little corner of the web! I’m a former Air Force wife whose passions are baking, cookie-making, and photo-taking… all to the benefit of my loves – my family! C’mon in to…read more.

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