Coca-Cola Cupcakes

in Cakes, Chocolate, Desserts

I don’t drink coca-cola. But I do eat it. Weird. Yeah, I dunno.

It’s way better eaten. Let’s take a look, shall we?

There’s some dark and white sugar cooked with dark dutch processed cocoa powder…and a can of coke! Your kitchen will smell all sorts of delicious.

There’s some the ol’ that pouring into this and this pouring into that. No biggie.

There’s some mixing. No equipment needed. This is an old school kind of recipe.


Take a little PAM and spray the liners–this is a sticky cupcake batter. Then the usual 3/4 of the way fill up in your cupcake liners.

UPDATED TIP ALERT: A few of you tried this recipe and sprayed them and the cupcake still stuck. Using foil liners should fix this problem. If you don’t have ‘em just know that the cupcake will stick a little. They’re still awesome.

These cupcakes are chocolately, decadent, rich and kind of amaze. There’s just a hint of coca-cola flavor. It’s not super obvious. But despite this, it’s MA-JOR.


This frosting isn’t frosting–it’s just whipped cream. I had plans on a coca-cola buttercream, but my inability to plan properly (read: leave the butter out), forced me to improvise.

And guess what? I kinda dig whipped cream as frosting. I might be doing this mistake on purpose next time.

Next, cherries on top!

P.S. Why are maraschino cherries so cute looking, but so gross tasting. WHY? Someone needs to fix that.

Coca-Cola Cupcakes

Recipe adapted from Baked: The New Frontier

Yields 15 cupcakes

Print this recipe!

Cupcakes:
2 cups Coca-cola (do not use diet!)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs

Whipped Cream Frosting:

1 1/2 cups of heavy whipping cream
4 tablespoons of powdered sugar
1/2 teaspoon of vanilla extract
Maraschino cherries (for topping)

Preheat the oven to 325 degrees F. Generously spray the inside of the cupcake liners with nonstick cooking spray.

In a small saucepan, heat the Coca-cola, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool. In a large bowl, whisk the flour, baking soda, and salt together.

In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not overbeat, as it could cause the cake to be tough.

Pour the batter into the prepared cupcake liners/tin and bake for about 20 minutes, rotating the pan halfway through the baking time, until a small skewer inserted into the cake comes out clean. Transfer the cupcakes to a wire rack to cool completely.

In a medium bowl, beat whipping cream, powdered sugar and vanilla extract until medium peaks form. Transfer to pastry bag with a 5B star tip. In a circular motion, pipe on whipped cream and top with one cherry.

{ 180 comments… read them below or add one }

Cassie August 30, 2012 at 11:41 am

I only have cherry coke at home. Does that still work out the same? Has anyone tried it?

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Adrianna August 30, 2012 at 11:47 am

Should work just fine. I doubt the cherry flavor will come through, though. :)

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meredith dameron September 3, 2012 at 12:43 pm

The cupcakes turned out yummy, my icing did not. any tips?

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Adrianna September 3, 2012 at 2:12 pm

Hmm…I’m not sure. What went wrong exactly?

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Marcella September 30, 2012 at 11:53 am

If I make these two days before they are actually eaten will they still be good?

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Adrianna September 30, 2012 at 11:59 am

I’m afraid not. I think cupcakes should be eaten the day of or at the very latest, the day after. But if you want to make something and have it last, I’d recommend this cranberry banana oat bread. It lasts for days!

http://acozykitchen.com/cranberry-oat-banana-bread/

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Anjali October 15, 2012 at 9:23 am

Thanks……the cup cakes came out perfect…… can I put a cream cheese frosting on the cup cakes…..what’s your take on this

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Adrianna October 15, 2012 at 10:54 am

I think they’d be great with cream cheese frosting.

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Debbie October 30, 2012 at 2:24 pm

These cupcakes are fantastic! I use a marshmallow fluff buttercreme frosting on them and they are fabulous! I’ve made them for work several times and everyone loves them. In fact, I’m making a batch right now! Thanks for the great recipe.

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Callie January 19, 2013 at 11:18 am

Any suggestions for baking times with muffin tins?

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Adrianna January 19, 2013 at 11:20 am

Same bake time. They’re the same.

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Callie January 19, 2013 at 7:41 pm

Thank you!

I tried another technique for baking them without the paper/tin cups. I sprayed the pans and then floured them with the same cocoa powder (as you would a cake or brownie pan). They popped out with no problem. I also did this with the cups. It’s a little more time consuming, but they came out of the cups with no problem. You could use flour, too, but I find the cocoa powder blends in better.

They are delicious cupcakes. I couldn’t resist eating one before I iced them.

Thanks for sharing the recipe.

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Reenie June 26, 2013 at 6:47 am

One can of any flavor coke or soda pop, one cake mix. That is all you need to make cupcakes. I have been doing it this way for years. My son loves cherry coke with a chocolate cake mix.

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Kelly July 17, 2013 at 7:47 pm

I made this recipe for a bake sale and it was awesome! I really wanna make cake pops with it (sadly not the traditional way I’m no good at that, but with a pan). Do you think adding a pudding package and extra egg is good to make it dense enough for the pops, or will it mess with the recipe too much?

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Nikki October 4, 2013 at 2:23 pm

This sounds delicious! I’m planning on making them for a friend’s birthday.
How long does this take, approximately, so I know about how much time to set aside?

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Adrianna Adarme October 4, 2013 at 4:23 pm

about 2 hours!

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Laura December 18, 2013 at 10:19 am

Just tried this today using Vanilla Coke and mini muffin trays and they turned out fantastic! Thank you!

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Ava December 29, 2013 at 1:41 pm

can i use caffeine free diet coke????

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Adrianna Adarme December 29, 2013 at 5:12 pm

Sure!

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Kristen January 20, 2014 at 11:44 am

I just took out the first batch to cool and I have a couple of other trays baking. From what I can see from the batter these taste amazing with a hint of coca cola which is not over powering but also gave a different taste to the average chocolate cake. I will have to have my other friends taste once I am finished (going to fill with cherry pie filling that has been pureed and then top with ganache) to really give the best review. Once complaint (a compliment in disguise) is that the recipe says it yields 15 and I got 26; I could tell by the measurements it would be more than 15. Again, that is actually a compliment because I am never against more cupcakes lol. Thanks for the recipe and it was simple and easy to make. Will send another follow up once they are fully complete.

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MIRIAM March 26, 2014 at 10:20 am

Whar piping tip do you use?

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Robin G March 30, 2014 at 4:45 pm

How would you suggest turning this into a cake instead of cupcakes? Since it only makes 15 cupcakes, do you think there’s even enough batter for a cake?

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Adrianna Adarme April 1, 2014 at 9:58 pm

I do! I think it’ll only make about a 9-inch cake so it’d only be like one layer.

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Robin G April 2, 2014 at 11:42 am

Thank you ma’am!

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Kristin A April 1, 2014 at 9:18 pm

I made these cupcakes with a vanilla buttercream this weekend. Turned out well and everyone loved them!!

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lara May 7, 2014 at 12:51 am

how long does it take you too make the whole thing

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Alison June 30, 2014 at 10:01 pm

You can’t really taste the coke in the cupcake (it’s still super good though) but my frosting came out really liquidy and it also tastes like coconut? Did I do something wrong?

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