Sunday, August 12, 2012

Cherry Coke Float Cupcakes

Last Sunday was my in house taste tester’s birthday. I let him decide what kind of cake he wanted. He chose these amazing Cherry Coke Float Cupcakes!!

They are super moist and full of flavour, very close to a black forest cake.
Plus they are so cute!

What you need,

For the Cupcakes:
1 ½ cups all-purpose flour
3 tbsp. cocoa powder
½ tsp. baking soda
¼ tsp. salt
¾ cup granulated sugar
½ cup butter, at room temperature (I used salted butter as usual so I left out the salt)
1 egg
½ cup buttermilk
¾ cup Coke (don’t use diet)
1 ½ tsp. vanilla extract
1 can cherry pie filling

For the Glaze:
¾ cup powdered sugar
2 tbsp. Coke

For the Icing:
1 cup heavy whipping cream
4 tbsp. powdered sugar
Cherries, for garnish

To make the cupcakes, start by preheating the oven to 350 degrees. Line a muffin pan with paper liners and set aside.

Sift the flour, cocoa powder, baking soda, and salt in a small bowl, and set aside.

In the bowl of a stand mixer combine the sugar and butter and beat on medium speed until light and fluffy, about 3 minutes.  Add the egg beating until well incorporated.  In a large mixing cup combine the buttermilk, Coke and vanilla extract.

Beginning with the flour mixture, add in 4 parts to the butter mixture, alternating with the coke mixture. Beat each addition until just incorporated. Give the final mixture a good mix with a rubber spatula to make sure it is well combined.

Divide the batter evenly between the muffin tins and bake for 18-20 minutes, or until a toothpick comes out clean.
Cool for 5 minutes in the pan and then transfer to a wire rack to cool completely.

Once the cupcakes are cooled, use a paring knife to cut a cone shape into the middle of each cupcake. Add a spoonful of cherry pie filling into each well.

In a small bowl whisk together the powdered sugar and coke. Let it sit for 5 minutes or so to thicken up. Using a small offset spatula, drizzle a little glaze onto the middle of each cupcake and gently spread it over the top. It will drip down the sides a bit but that is ok.

Beat the whipping cream in a chilled bowl beginning at low speed. Once the cream gets frothy begin adding the powdered sugar one tablespoon at a time, increasing speed as the cream comes together. Whip the cream until it holds stiff peaks. Pipe the whip cream onto the cupcakes and top with a cherry.

These cupcakes were absolutely divine! They taste as good as they look.
My in house taste tester loved them.


Recipe from Brown Eyed Baker


  1. So cute! Look super yummy! Love the muffin papers too.