Coca Cola Cupcakes Wcola Frosting Recipes

COCA-COLA CUPCAKES

Steps:

• Preheat the oven to 350°F. Line 24 standard muffin cups with paper liners.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer combine the Coca-Cola®, milk, vegetable oil, and vanilla.
• With the mixer on low speed, beat in the eggs, one at a time. Add in sour cream, mix until fully incorporated.
• In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda.
• Gradually mix the dry ingredients into the wet ingredients until just combined. The batter will be thin.
• Evenly divide batter amongst the prepared muffin wells.
• Bake 20-25 minutes. Remove pan to wire rack. Cool completely before removing from muffin tins.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter at medium-high speed for about 5 minutes. With the mixer on low speed, slowly add in powdered sugar. Once the powdered sugar is fully incorporated, beat the butter and sugar on medium speed for an additional 5 minutes
• Add in vanilla, and maraschino cherry juice. Blend on low speed until moistened.
• Beat at medium-high speed until frosting is smooth and fluffy; about 2 minutes.
• Pipe frosting onto cooled cupcakes.
• In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
• Place chocolate in a heat-safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth. Whisk in the honey and vanilla. Allow to cool for about 5-10 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.
• Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don't add too much glaze or it will drip all over your liners.
• If desired, top each cupcake with a stemmed maraschino cherry.
• Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

COCA COLA CUPCAKES W/COLA FROSTING

Steps:

• 1. Preheat oven to 325 degrees. Prep cupcake tin with paper liners.
• 2. PART 1:
• 3. In a saucepan mix cola, butter, vegetable oil and cocoa powder. Bring to a boil, remove from heat and add marshmallows. Place lid on pan until marshmallows start to melt, stir well.
• 4. PART 2:
• 5. Mix flour, sugar and baking soda in a large bowl, add buttermilk, eggs, and vanilla, mix well.
• 6. Combine Part 1 and Part 2 together, blend well.
• 7. Spoon batter into cupcake liners 2/3 full.
• 8. Bake for approximately 20 minutes. Do a toothpick test and if it comes out clean, it's done.
• 9. Remove the cupcakes from the oven onto a wire rack to cool.
• 10. COLA FROSTING:
• 11. In a medium saucepan, mix together cocoa, cola and butter. Heat over medium heat until melted then bring to a boil.
• 12. Remove from heat and add powdered sugar, nuts and vanilla, blend well.
• 13. Make sure that the cupcakes are completely cooled.
• 14. Let frosting cool until stiff enough to frost or pipe onto the cupcakes.

CHOCOLATE CHERRY COLA CUPCAKES WITH RED LICORICE FILLING AND MARSHMALLOW FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
• In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the warmed cherry cola until fully combined.
• Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
• Fill each of the cupcakes with Red Licorice Filling. Sprinkle the crushed yogurt covered pretzels on top. Top with Marshmallow Frosting and drizzle with Cherry Cola Glaze.
• Tear the licorice into 1 inch pieces and place in a saucepan with the water over medium heat until it comes to a boil. Remove from the heat and let cool. Whisk in the sugar, cornstarch, salt, and egg yolks. Cook over medium heat, whisking constantly, until thick and bubbly. Continue to cook for 1 minute, and then remove from the heat. Cool to room temperature.
• Place the egg whites, sugar, and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.
• Add the cherry cola, 1 teaspoon at a time, to the powdered sugar until it has a good consistency to drizzle on cupcakes.

COCA-COLA CUPCAKES WITH SALTED PEANUT BUTTER FROSTING RECIPE - (4.4/5)

Steps:

• Cupcake: Preheat the oven to 350F. Line a cupcake pan with baking papers. In a small saucepan, heat Coca-Cola, cocoa powder, and butter over medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool. In a large bowl, whisk flour, baking soda, and salt together. In a small bowl, whisk egg until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently stir flour mixture into cocoa mixture. Use a 1/4 cup measure to pour batter into the cupcake papers. Bake cupcakes for 25 minutes or until cake springs back when pressed in the middle. Allow cupcakes to cool completely before frosting. Frosting: In the bowl of a stand mixer fitted with a whisk attachment, combine powdered sugar, butter, peanut butter and salt. Mix on low speed until just combined, then switch to high speed. Add heavy cream one tablespoon and beat until mixture is lightened and smooth. Transfer to a piping bag or zip-top bag with the corner snipped. Pipe onto cooled cupcakes. Garnish with jimmies, ground peanuts and a sprinkling of sea salt.

COCO-COLA ICING

Steps:

• Bring to boil butter, cocoa, and cola drink. Remove from heat and stir in confectioners' sugar, chopped nuts, and vanilla. Top cake while hot.