Cherry Coke Float Cupcakes

Nothing says fun quite like turning one of your favorite drinks into cupcakes. So far I’ve introduced you to Irish Car Bomb Cupcakes, Limoncello Cupcakes, and Margarita Cupcakes. This time I decided to leave the alcohol behind (for a couple of days anyway, stay tuned for a fun treat later this week!) and create a cupcake tribute to one of my favorite sodas as a kid. I mentioned yesterday when talking about the Fig Bars that my parents didn’t routinely keep sweets or pop in the house while we were growing up, so we really only got them when it was a special occasion (birthday party/sleepover) or we were eating away from home. I always remember getting a Cherry Coke when we’d find ourselves at Eat n’ Park grabbing dinner. I don’t know why I associate my Cherry Coke consumption with that particular restaurant, but I don’t remember having it anywhere else. Needless to say, when I saw this rendition of a childhood favorite in cupcake form I knew they would be gracing my kitchen before long.

This recipe begins with a chocolate-cola cake, is filled with cherry pie filling, topped with a sugar-cola glaze, then finally topped off with fresh sweetened whipped cream and a cherry, of course. What’s a float without some whipped cream and a cherry?! Although there are multiple components, I was surprised at how relatively quickly these came together.

The combination of chocolate, the faint Coke flavor, the cherry filling, and then the light whipped cream on top is a sensational combination of flavors and textures. It’s a fun treat, it makes you feel like a kid again, and it’s something that I guarantee all adults will enjoy.

These would be a fun cupcake option for someone who is a fan of black forest cake. Although it’s not traditional, it’s definitely a modern twist on the chocolate/cherry combination. I also think that these cupcakes would be great for summer picnics, much like the Root Beer Float Cake that I made last year. Whether you cozy up to these now during the winter or save them, you are definitely going to want to make these cupcakes – so much fun to eat, and absolutely delicious!

Cherry Coke Float Cupcakes

Yield: 12 cupcakes

Prep Time: 45 minutes | Bake Time: 18 to 20 minutes

For the Cupcakes:
1½ cups all-purpose flour
3 tablespoons cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, at room temperature
1 egg
½ cup buttermilk
¾ cup Coke (don’t use diet)
1½ teaspoons vanilla extract
1 (21-ounce) can cherry pie filling

For the Glaze:
¾ cup powdered sugar
2 tablespoons Coke

For the Icing:
1 cup heavy whipped cream
4 tablespoons powdered sugar
Maraschino Cherries, for garnish

1. Make the Cupcakes: Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners; set aside.

2. Sift together flour, cocoa powder, baking soda, and salt in a small bowl and set aside.

3. In a mixing bowl, combine the sugar and butter and beat on medium-high until light and creamy, about 3 minutes. Add the egg and beating for an additional minute. In a large mixing cup or small bowl, combine the buttermilk, Coke and vanilla extract. (Make sure you wait for the foam to go down when measuring the Coke and don’t worry if your mixture looks curdled when you add the buttermilk.)

4. Beginning with the flour mixture, add in 4 parts to the butter mixture, alternating with the Coke mixture. Beat each addition just until incorporated. Give the final mixture a good mix with a rubber spatula to make sure it is thoroughly combined.

5. Divide the batter evenly between the muffins tins. Bake for 18-20 minutes, or until the tops spring back when touched lightly and a toothpick inserted in the center cupcake comes out clean. Cool for 5 minutes in the pan and then transfer to a wire rack to cool completely.

6. Fill the Cupcakes: Once cooled, use a paring knife to cut out a cone shape in the middle of each cupcake. Add a spoonful of cherry mixture (2 to 3 cherries) to the well.

7. Glaze the Cupcakes: In a small bowl whisk together the powdered sugar and coke. Let sit 5 to 10 minutes to thicken. It should drip off of a soon very slowly. Using a small offset spatula, drizzle a little of the glaze onto the middle of each cupcake and then gently spread it over the top.

8. Frost the Cupcakes: Beat the heavy whipping cream in a chilled bowl with whisk attachment (or hand mixer), beginning on low speed. 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.

(Recipe adapted from The Novice Chef)

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