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)


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.


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.



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


(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*)


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


Slowly pour in the buttermilk mixture.


(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!)


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.


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


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.


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!


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

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  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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