Choc Cherry Cola Cupcakes


50g cocoa powder

175g plain flour

½ tsp salt

½ tsp bicarbonate of soda

225g caster sugar

2 large eggs, at room temperature

1 tsp vanilla extract

175g unsalted butter, softened

175ml cola

12 cherries (get the nice shiny good looking ones)

Chocolate Sauce to drizzle

4 tbsp Cherry brandy or 1 tsp cherry brandy essence


Chocolate Sauce center

250ml chocolate sauce

2 tbsp Cherry brandy or 1 tsp cherry brandy essence



Fluffy Vanilla Buttercream Frosting

2 tbsp Cherry brandy or 1 tsp cherry brandy essence

Americolour Deep Pink food gel



Makes 12


1/ Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.


2/ In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.


3/ Next, add cola and eggs in a jug and whisk well.


4/ Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.


5/ Fill each paper ½ of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.


6/ While the cupcakes are baking and cooling, prepare your chocolate sauce center by combining the sauce and brandy together. Place in a squeeze bottle or piping bag and set aside.


7/ Prepare your buttercream frosting setting about 3 tbsp of plain vanilla aside and cherry brandy or essence to the rest, along with pink food dye. Mix until well combined.


8/ Fit the end of your piping bag with a 1M tip and pipe in a swirl motion as demonstrated in the video. Drizzle some chocolate sauce over the frosting add a swirl of vanilla (using a Wilton 32) before you place a cherry on top.




STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).

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