I don't know if you know this about me, but my favorite soda is cherry coke. Especially when it's made with grenadine fresh at a bar. That's when they have the most flavor. So good.
Of corse I had to try to make these. There was the chance that chocolate coke was a odd tasting combination. But it was totally worth the risk.
I attempted to write "Coke" on the second one. You have to cut me some slack though because I am without the comforts of my house in Illinois. Like tips. That is right, I used a ziplock bag doing this.
There was an optional syrup on top of the cupcake and I think it's a good choice to add a little bit of coke flavor. Also, I used grenadine instead of the cherry juice. The original recipe that Annie's Eats used had only one cherry in the middle of the cupcake, she opted to use 4 or 5 but I went for three. The cupcakes are really moist and flavorful. Maybe a little more cherry flavor in the cupcake?
Cherry Coke Cupcakes
makes 12 cupcakes
For the cupcakes:
1 1/2 cups flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
8 tablespoons unsalted butter, (softened)
1 large egg
1/2 cup buttermilk
3/4 cup Coca-Cola
1/4 teaspoon maraschino cherry juice
2 teaspoon vanilla
maraschino cherries, (stemless)
For the glaze:
1 cup powdered sugar
2 tablespoons Coca-Cola
2/3 cup heavy cream
3-4 tablespoons powdered sugar
maraschino cherries to add to the top
Preheat oven to 350.
Line your cupcake pan with your liners.
In a medium bowl combine the four, cocoa powder, baking soda and salt.
Stir together and set aside.
In the bowl of an electric mixer with the paddle attachment, combine the sugar and butter until light and fluffy.
Mix in the egg until incorporated.
In a bowl, combine the buttermilk, coke, cherry juice, and vanilla.
Mix the dry ingredients into the stand mixer on low speed and alternate with the liquid and dry, beginning and ending with the try and mixing until just incorporated.
Divide the batter evenly between the cupcake liners.
Put 4 or 5 cherries into each cupcake and push them into the batter.
Bake for 18 minutes, or until a toothpick comes out clean.
Allow to cool for five minutes, then transfer to a wire rack to cook completely.
To make the glaze, combine the powdered sugar and coke in a small bowl and whisk until smooth.
Spoon or drizzle a small amount on the top of each cupcake and allow to set before adding the whipped frosting.
To make the whipped cream frosting, add the heavy cream to the bowl of a stand mixer fitter with the whisk attachment.
Begin whipping on medium speed, slowly adding the powdered sugar and gradually increasing the speed to high as the cream holds soft peaks.
Whip until the cream holds still peaks, be careful not to over beat them.
Spoon or pipe the whipped cream on top of the cupcakes and top each with a cherry.