Ingredients
Cola Chocolate Cupcakes
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoons cola extract
- 1/3 cup coca cola
- 1/2 cup + 1 tablespoon heavy cream
- 1/2 cup butter, melted
- 2 tablespoons sour cream or yogurt
- 1 1/8 cups all purpose flour
- 1/4 cup dark cocoa powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Cherry Frosting
- 2 sticks unsalted butter, at room temperature
- 3 to 4 cups confectioners’ sugar, sifted
- 1/4 teaspoon salt
- 1.2 oz bag of freeze dried cherries
- 1-2 tablespoons heavy cream
Instructions
- Make the cupcakes: Preheat over to 350 degrees. In a bowl, whisk egg and sugar until smooth and no lumps remain.
- Add cream, melted butter and vanilla, and mix until combined. Stir in sour cream.
- Sift dry ingredients together and add to wet mixture. Fold to combine. When close to combined but no entirely, add the cola extract and cola. Mix until batter is smooth.
- Line a muffin tin with liners and using a heaping 1/4 cup measure, add batter to each cup.
- Bake for 15-18 minutes. Let cool before frosting.
- Make the frosting: Pulverize your freeze dried cherries in a food processor until they are a dust, with no big chunks. You can run it through a fine mesh sieve to make the frosting come out smoother, if desired, but it’s not necessary.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 1 minute.
- Add 2 cups of the confectioners’ sugar and salt. Beat on low speed until the sugar is well incorporated.
- Add your freeze dried cherries, another ½ cup sugar and the cream. Add more sugar as needed to thicken the frosting. Beat on medium speed until the frosting is smooth and fluffy, about 4 minutes.
- Frost cooled cupcakes generously.