Chocolate Cherry Cola Cupcakes With Red Licorice Filling And Marshmallow Frosting Food

CHERRY COKE® CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Mix cake mix and cherry-flavored cola together in a bowl until batter is smooth. Spoon batter into prepared muffin cups about 2/3 full.
• Bake in the preheated oven until muffins spring back when lightly touched, 18 to 23 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Beat cream in a large bowl using an electric mixer until frothy; beat in confectioners' sugar until stiff peaks form. Lift your beater or whisk straight up: the frosting will form sharp peaks; refrigerate.
• Cut a well out of the top center of each cupcake and fill with 2 to 3 cherries from the cherry pie filling. Transfer frosting to a piping bag or a plastic bag with 1 corner cut off. Frost cupcakes and top each with a maraschino cherry.

CHOCOLATE-COVERED CHERRY CUPCAKES

Steps:

• Heat oven to 350°F.
• Line 12 regular-size (2 1/2-in. diameter) muffin cups with paper or foil liners.
• Whisk flour and cocoa powder in a small bowl until blended; set aside.
• In a large bowl, beat butter, sugar, baking powder, baking soda and salt with a mixer on high speed 2 minutes or until well blended.
• Add egg and vanilla; beat 2 minutes or until fluffy.
• Reduce mixer speed to low; beat in milk (batter will look curdled), then the flour mixture just until blended.
• Spoon evenly into lined muffin cups Place a square of chocolate in center of each cupcake.
• Top with a cherry and another square of chocolate.
• Bake 18 to 20 minutes until a pick inserted off center comes out clean.
• Cool in pan on a wire rack 5 minutes before removing from pan to rack to cool com-pletely (cupcakes will sink in center).
• Frosting: Beat cream cheese, but-ter and cherry juice in a medium bowl with mixer on high speed until blend-ed and smooth.
• Reduce speed to low; beat in confectioners' sugar.
• Refriger-ate 15 minutes or until firm enough to spread.
• Frost cupcakes.
• To garnish: Top each cupcake with 1 or 2 cherries.
• Melt chocolate bar and scrape into a ziptop bag.
• Cut a tip off a corner of bag; drizzle chocolate over half or all the cupcakes.
• Cover and refrigerate until serving or up to 1 day.

CHERRY COCA COLA CUPCAKES RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine cake mix, coca cola, cherry liquid, eggs, and oil.
• Mix until combined.
• Fill cupcake liners 2/3 way full.
• Top each uncooked cupcake with one stemless cherry.
• Bake cupcakes according to directions on box.
• Combine frosting and liquid in a bowl.
• Frost cupcakes with cherry frosting and top with maraschino cherry. Drizzle with chocolate syrup if desired!
• Enjoy!

COCA COLA CHOCOLATE CHERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees and line a muffin pan with cupcake liners. Set aside. Mix the flour, cocoa powder, baking soda, and salt in a medium sized bowl and set aside.
• Mix the flour, cocoa powder, baking soda, and salt in a medium sized bowl and set aside.
• In a separate large mixing bowl, cream together the sugar and butter with an electric mixer, beating on medium-high speed until fluffy. Add the egg and beat for one more minute. In another small bowl, combine the buttermilk, Coke, and vanilla extract. Allow time for the foam to go go down when measuring the Coke. Your mixture might look curdled when you add the buttermilk. That's normal.
• Beginning with the flour mixture, add in small parts to the butter mixture, alternating with the Coke mixture. Beat each addition just until incorporated.
• Divide the batter evenly between the muffins tins. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool and then transfer to a wire rack to cool completely.
• Once cooled, use a small sharp knife to cut out a cone shape in the middle of each cupcake. Add a spoonful of cherry pie filling (2 to 3 cherries) to the well.
• Beat the heavy whipping cream in a chilled bowl with whisk attachment (or hand mixer), beginning on low speed. I like to place my mixing bowl and whisk attachment in the freezer for a few minutes before mixing. Once the cream gets frothy begin adding the powdered sugar, 1 tablespoon at a time, increasing speed as the cream comes together until you reach medium-high speed. Whip the cream until it holds stiff peaks (if you dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside down). Pipe the whipped cream onto cupcakes as desired and top with maraschino cherries for garnish. Enjoy!

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.

CHOCOLATE-CHERRY CUPCAKES

Steps:

• Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl. Stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.
• Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.
• Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.
• Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
• Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.
• Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.
• Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.
• Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.
• Spread or pipe frosting over the cooled cupcakes.

CHOCOLATE AND CHERRY CUPCAKES

Steps:

• Preheat the oven to 1800C/ Gas Mark 4.
• In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth – this should take 3-5 minutes using an Electric Hand Mixer.
• Add the eggs and vanilla extract and beat again briefly – add the sifted flour and baking powder and beat the mixture again until it’s well combined.
• Stir in the pieces of Dark Chocolate and Cherries using a wooden spoon (Make sure you do not crush the chocolate, otherwise when the cupcakes are baking, the chocolate won’t melt inside).
• Carefully spoon the mixture into each of the cupcake cases, filling them to about two-thirds full.
• Bake them in the oven for about 20-25 minutes – to check they are cooked, insert a skewer in the centre of the cakes which should come out clean.
• Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool.
• Once they are completely cool, ice the cupcakes with the Chocolate Buttercream icing using a mini palette or butter knife. For decoration, place 5-6 almonds on each top in a petal formation and a dot of white icing in the centre as the pollen.

WHITE CHOCOLATE CHERRY CUPCAKES OR ICING

Steps:

• Prepare, bake and cool cupcakes.
• Melt 2 1/4 c white chocolate chips, cool slightly.
• On medium speed, beat butter until fluffy. Beat in melted chocolate, vanilla, confectioners' sugar until smooth.
• Chill until thickened (approx 15 mins).
• Spoon jam or filling until freezer bag. Snip 1/4" hole in one corner. Insert bag tip 1" deep into center top of each cupcake. Squeeze 1 Tbs jam into each.
• Transfer frosting into pastry bag fitted with decorative tip and pipe over cupcakes.
• Optional topping:.
• Sprinkle with edible glitter or red sprinkles and white chocolate shavings from chocolate bar. Melt remaining white chocolate and barely dip fresh cherries into mixture. Cool and set atop each cupcake.

CHOCOLATE CUPCAKES WITH GANACHE 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 boiling water 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. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
• Dip the tops of the cupcakes in Chocolate Ganache. Pipe Marshmallow Frosting onto the cupcakes using a pastry bag and your favorite tip.
• In a medium saucepan, bring the whipping cream to a simmer. Take off the heat and add the chocolate. Let the mixture sit for 5 minutes. Whisk the mixture until smooth and creamy.
• Place 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.

CHOCOLATE CUPCAKES WITH A MARSHMALLOW FROSTING

Steps:

• Preheat oven to Preheat oven to 350°F. Line cupcake pan with cupcake liners.
• Sift flour, baking soda and salt into a large bowl. (1 1/3 cup cake flour, 3/4 tsp baking soda, 1/4 tsp salt)
• Boil water and add espresso to it, stirring until dissolved. (1/3 cup water, 1/2 tsp instant espresso)
• Whisk cocoa powder, then buttermilk and vanilla into water/espresso mixture. (1/3 cup cocoa powder, 1/2 cup buttermilk, 1 tsp vanilla))
• Using a stand mixer, whisk sugar and butter until fluffy. About 10 minutes. (1 1/4 cup sugar, 1/2 cup unsalted butter)
• Add each egg and the yolk, one at a time, into the butter mixture, letting each one fully mix into the batter before adding the next. About 2-3 minutes of mixing in between each egg. Add in oil and mix until fully combined. (2 extra large eggs, 1 extra large yolk)
• Fold in ½ of the flour mixture and then fold in ½ of the buttermilk mixture to the batter. Then fold in remaining flour and then remaining buttermilk mixture.
• Bake for 20-25 minutes or until a toothpick inserted comes out clean.
• Combine egg whites, sugar, and cream of tartar in a heat proof bowl/double boiler. Set over pot of simmering water, making sure the bottom of the bowl doesn't touch the water. (10 egg whites, 2 1/4 cup sugar, 3/4 tsp cream of tartar)
• Whisk until well combined and frothy. It will be slightly warm. About 7 minutes.
• Add vanilla extract and food coloring if using and then transfer to a stand mixer (you can also use a hand mixer). Using the whisk attachments beat the mixture on high until stiff peaks form. About 5-10 minutes. (2 1/4 tsp vanilla extract)
• Pipe onto cooled cupcakes and stick in the fridge for about 30 minutes to help it set up.
• Melt chocolate and coconut oil and combine. To melt, microwave ingredients for 30 seconds, and then stir. Microwave another 30 seconds, stir and repeat until everything is melted. (3 tbs refined coconut oil, 3 cups chocolate chips)
• Dip cupcakes quickly into melted chocolate, letting excess chocolate drip off. Once all have been dipped, refrigerate for at least 10 minutes to help the chocolate set up completely.
• Enjoy!