Choc Cherry Cola Cupcakes
#chicacherrycola

INGREDIENTS

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

 

Frosting

Fluffy Vanilla Buttercream Frosting

2 tbsp Cherry brandy or 1 tsp cherry brandy essence

Americolour Deep Pink food gel

 

METHOD

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.

 

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

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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