CHOCOLATE CHERRY COLA CUPCAKES WITH RED LICORICE FILLING AND MARSHMALLOW FROSTING
Provided by Food Network
Time 42m
Yield 24 cupcakes
Number Of Ingredients 27
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.
PINA COLADA CUPCAKES
Provided by Food Network Kitchen
Time 2h
Yield 12 cupcakes
Number Of Ingredients 21
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder and salt in a medium bowl. Whisk the eggs, 3/4 cup granulated sugar, the brown sugar, coconut milk, vegetable oil and vanilla and coconut extracts in a large bowl. Add the flour mixture and whisk until smooth.
- Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until the tops of the cupcakes are golden and spring back when gently pressed, 18 to 20 minutes.
- Meanwhile, combine the rum, lime juice and the remaining 1 tablespoon granulated sugar in a small saucepan over medium heat. Bring to a simmer and cook, stirring, until the sugar dissolves. When the cupcakes are done, poke them all over with a toothpick and brush with the rum syrup while still warm. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
- Meanwhile, make the frosting: Bring the pineapple juice to a boil in a small saucepan. Reduce the heat to a simmer and cook until syrupy and reduced to 2 to 3 tablespoons, 6 to 8 minutes. Transfer to a small bowl and refrigerate until completely cool. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Reduce the mixer speed to low and beat in the confectioners' sugar and salt. Increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the vanilla and coconut extracts and beat 1 minute, then add the rum and the reduced pineapple juice and beat to combine. Spread the frosting on the cupcakes and top with the shredded coconut. Decorate with maraschino cherries and cocktail umbrellas.
COLA CAKE
This recipe uses a can of soda instead of the oil, water, and eggs added to packaged cake recipes. Cake comes out surprisingly fluffy and moist with a slight kick to it that people love. Experiment with different flavored sodas for slightly differing tastes.
Provided by sheerblonde05
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 2
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Combine the cake mix and cola in a large bowl. Use a hand whisk to mix ingredients until light and smooth, about 3 minutes. Pour batter into prepared baking dish.
- Bake cake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Allow cake to cool before cutting.
Nutrition Facts : Calories 197 calories, Carbohydrate 34.7 g, Fat 6.7 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 356.7 mg, Sugar 19.7 g
COLA CHOCOLATE CUPCAKES
These terrific dark chocolate cupcakes, based on a vintage chocolate cake recipe, are perfect for any occasion. No creaming. Easily made by hand. Can be doubled and tripled with perfect results.
Provided by looneytunesfan
Categories Dessert
Time 40m
Yield 24 cupcakes
Number Of Ingredients 11
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.
HOT COCOA CUPCAKES
We were snowed in one Christmas and couldn't get to the store to buy cookies for Santa. My daughter and I searched through our cupboards and found ingredients for the perfect ho-ho-homemade treats for St. Nick. -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper or foil liners., Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking cocoa, hot cocoa mix, baking powder and baking soda; beat into creamed mixture alternately with milk, beating after each addition., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pan 10 minutes before removing to wire racks; cool completely., For frosting, beat butter until creamy. Beat in marshmallow cream and vanilla. Beat in confectioners' sugar alternately with milk. Beat on medium speed until fluffy, about 2 minutes. Spread or pipe onto cupcakes. Add toppings as desired.
Nutrition Facts : Calories 292 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 167mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.
COLE'S CHOCOLATE CUPCAKES
Make and share this Cole's Chocolate Cupcakes recipe from Food.com.
Provided by cuddlemewahm
Categories Dessert
Time 40m
Yield 25-30 cupcakes, 25-30 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line cupcake pan with cupcake liners. Combine all dry ingredients then slowly add the wet EXCEPT the boiling water. Mix for 2 minutes on high and then add boiling water mixing for about 30 seconds. The batter will be very runny, this is ok. Pour into cupcake liners until about half full. Bake for 30 minutes or until toothpick poked in center comes out clean.
Nutrition Facts : Calories 158.3, Fat 5.5, SaturatedFat 0.9, Cholesterol 18.3, Sodium 201.1, Carbohydrate 25.2, Fiber 0.9, Sugar 16.1, Protein 2.4
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- Line 2 12-cup cupcake pans with cupcake liners and set aside. Adjust an oven rack to the center position and heat oven to 350 degrees.
- In a large bowl, whisk together the cocoa powder, flour, sugar, baking soda, baking powder and salt. In a separate medium sized bowl combine the melted chocolate, sour cream, oil, cola and eggs. Once the wet ingredients are combined, add them to the dry ingredients and mix to combine, being care not to over mix. Divide the batter between cupcake pans and bake until a skewer inserted in the center of the cupcakes comes out with a few moist crumbs attached, about 15 to 20 minutes, rotating the pans halfway through baking. (While the cupcakes are baking prepare the cola syrup.) Let cupcakes cool in their pans for 5 minutes, and then invert them onto cooling racks to cool completely and poke a few holes on top of each cupcake and brush cupcakes with Cola Syrup while they cool.
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