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.

COKE CUPCAKES

Steps:

• Line a cupcake pan with paper liners. Preheat oven to 350 degrees.
• Stir dry ingredients together in large bowl. Set aside.
• Heat Coke, cocoa, and butter in small saucepan on medium heat until butter is melted.
• Whisk sugars into chocolate mixture until blended. Remove from heat and let cool.
• Add egg to cooled chocolate and stir well.
• Add chocolate mixture to dry ingredients and whisk together.
• Add vanilla and stir.
• Fill cupcake liners with 1/4 cup batter.
• Bake 20-25 minutes or until knife inserted comes out clean.
• Cool before filling.

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.

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.

FILLED CUPCAKES WITH COCOA FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, cocoa powder, baking soda, and salt for cupcakes together into a medium bowl. Combine mayonnaise, sugar, milk, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Slowly add flour mixture and beat at medium speed for 2 minutes. Divide batter evenly amongst the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 25 to 28 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 30 minutes.
• While the cupcakes are baking, stir together flour and salt for the filling in a small saucepan. Gradually whisk in milk. Cook and stir over medium heat until thick and pudding-like, 5 to 10 minutes. Remove from the heat, cover, and refrigerate until cold, about 30 minutes.
• Cream shortening and confectioners' sugar together until light and fluffy. Gradually mix in chilled pudding mixture and vanilla extract, beating until light and fluffy. Transfer filling to a pastry bag fitted with a small tip.
• Push the pastry tip into the top of a cupcake about 1 inch deep. Squeeze filling to fill cupcake, stopping before it starts to leak outside of the hole. Repeat to fill remaining cupcakes.
• Combine butter, milk, and cocoa powder for the frosting in a saucepan and bring to a boil over medium heat. Remove from the heat and transfer to a mixing bowl. Immediately add confectioners' sugar and vanilla extract; beat well. Frost cupcakes with warm frosting.

COCA-COLA CUPCAKES

Steps:

• Preheat oven to 350 F and line a standard muffin tin with cupcake wrappers
• In a medium mixing bowl combine flour, salt, cocoa powder, and baking soda. Mix until combined and set aside.
• In a saucepan, over medium heat, combine Coca-Cola, butter, granulated sugar, and brown sugar. Stir and heat up until the butter is all melted, and the sugar is dissolved. 4-5 minutes. Don't make it boil. Let the mixture cool
• Pour the cooled Coca-Cola mixture into a large mixing bowl.
• *This step is important because if the Coca-Cola mixture is not cooled, when adding the eggs, you take a chance of the mixture to cook the eggs and the egg white will curdle
• Add the eggs and mix.
• Add the flour mixture to the Coca-Cola mixture, mix with a hand-mixer until all combined.
• *NOTE* You can mix with a whisk, but you may have more lumps. I used a hand mixer.
• Once all the flour is combined, stop, don't over mix.
• Pour the batter into the prepared muffin pans to about 2/3 full
• Bake in a preheated oven for 20-22 minutes or when you insert a toothpick into the center and come out clean.
• Allow to cool completely while making the Buttercream.
• In a large mixing bowl combine butter and powdered sugar (1 cup at a time)
• Mix in the Coca Cola and mix until combined.
• Scoop the buttercream into a piping bag with a star tip nozzle.
• *NOTE* You can use a Ziploc bag for piping as well
• Pipe the buttercream on all the cupcakes.
• Serve and enjoy.

COLA CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• Line two twelve cup muffin tins with cupcake lines.
• In a large bowl, using a wire whisk, stir together flour, white or brown sugar, cocoa, soda, powder, and salt.
• Stir in all wet ingredients- vanilla, eggs, oil, and coffee or cola, and buttermilk, to dry mixture, using a large wire whisk, or beat on electric mixer on medium speed for two minutes.
• Pour into prepared pan.
• Batter will be thin.
• Bake for 20-24 minutes or until cupcakes test done.
• (Cupcakes should be slightly puffed up in centre and spring back when touched).
• Freeze frosted or unfrosted.
• Makes 18 to 24 (medium).
• Recipe can be doubled or tripled.

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.

MOM'S CHOCOLATE COCA-COLA CAKE & FROSTING

Steps:

• In a large bowl, mix together 2 cups flour, 1/2 tsp cinnamon, and 2 cups sugar.
• In a heavy saucepan combine 1/2 cup margarine or butter, 1/2 cup oil, 3 tbsp cocoa, and 1 cup coke. Bring to a boil. Pour over the dry ingredients mixed earlier. Mix until blended.
• In a small bowl, mix together 1/2 cup buttermilk and 1 tsp baking soda. Then add it to the mixture.
• Add 2 eggs and 1 tsp vanilla and beat inches Then fold in the marshmallows.
• Bake in a 13 x 9 x 2 inch pan for 30 to 35 minutes (or until a toothpick inserted in the middle comes out clean) in a 350 degree oven.
• For the frosting: Place 1/2 cup margarine or butter, 3 tbsp cocoa, and 5 tbsp coke in a saucepan and bring to a boil. Add the confectioners sugar and vanilla. Mix well. If it is too thick, and a drop or two more of coke.
• If you want the white 7 minute frosting: (These ingredients are not listed above!) In the top of a double boiler, combine 1 1/2 cups sugar, 1/4 cup + 1 tbsp cold water, 2 egg whites, 1 tbsp light corn syrup, and a dash of salt. Beat at a low speed of an electric mixer 30 seconds or just until blended. Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla and beat 2 minutes or until frosting is thick enough to spread.