Cherry Coke Float Cupcakes
Chocolate cupcakes made with Coca-Cola, filled with cherries, topped with a Coca-Cola glaze, whipped cream frosting and cherry on top!
Nothing says fun quite like turning one of your favorite drinks into cupcakes. In the past, I’ve introduced you to Limoncello Cupcakes and Margarita Cupcakes; this time I left the alcohol behind and created a cupcake tribute to one of my favorite bubbly drinks as a kid.
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 needed to grace my kitchen.
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 my favorite whipped cream frosting for cupcakes, and a maraschino cherry, of course. What’s a float without some whipped cream and a cherry?! Although there are multiple components, these cupcakes come together relatively quickly.
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The combination of chocolate, the faint Coke flavor, the cherry filling, and the whipped cream on top is a sensational combination of flavors and textures.
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 many moons ago.
If chocolate-covered cherries are your jam, or you love cherry-flavored cola, add these to your baking list ASAP!
Three years ago: Strawberry Pimm’s Cup Cocktail
Four years ago: S’mores Ice Cream
Cherry Coke Float Cupcakes
Ingredients
For the Cupcakes:
- 1½ cups (187.5 g) all-purpose flour
- 3 tablespoons natural unsweetened cocoa powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- ¾ cup (150 g) granulated sugar
- ½ cup (113.5 g) unsalted butter, at room temperature
- 1 egg
- ½ cup (120 ml) buttermilk
- ¾ cup (177 ml) Coca-Cola (don't use diet)
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- 21 ounce (595.34 g) can cherry pie filling
For the Glaze:
- ¾ cup (90 g) powdered sugar
- 2 tablespoons Coca-Cola
For the Whipped Cream Frosting:
- 8 ounces (226.8 g) cream cheese, at room temperature
- ½ cup (100 g) granulated sugar
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- 2 cups (476 ml) heavy cream
- Maraschino Cherries, for garnish
Instructions
- Make the Cupcakes: Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners; set aside.
- Sift together flour, cocoa powder, baking soda, and salt in a small bowl and set aside.
- 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.)
- Beginning with the flour mixture, add in 4 parts to the butter mixture, alternating with three parts of 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.
- Divide the batter evenly between the muffins cups. 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.
- 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.
- 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.
- Frost the Cupcakes: On medium speed, beat the cream cheese, sugar and vanilla extract in a mixer with the whisk attachment until smooth and completely combined, about 3 minutes. Slowly add the heavy cream, scrape the sides of the bowl, then increase speed to medium-high and whip until stiff peaks form. Pipe the whipped cream onto cupcakes as desired and top with maraschino cherries to garnish. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on January 25, 2012.
Hi! I am trying to figure out which ingredients you used to make these cherry coke cupcakes. For the heavy whipped cream what kind did you use and is it okay to use heavy WHIPPING cream?
Yes, heavy whipping cream would be a fine substitution.
Has anyone tried making this in a bundt or poundcake pan? I’m thinking it could work.
I made these for a coworker’s 30th birthday- they were excellent! The batter tasted like a Wendy’s Frosty mixed with a Coke float. Delicious! I found the batter to be very runny so I added a 1/4 extra flour. I got nearly 55 cupcakes from one batch. Great recipe, thanks for sharing!
Made these for my boyfriend’s birthday today! Neither of us likes cherry flavor so I used regular coke and substituted a rum and chocolate ganache for the cherry filling. They are delicious.
Thanks for the recipe! Or at lease the base ;)
Love your website, you never disappoint.
Question – do I use unsweetened cocoa powder or dutch processed cocoa powder?
Love your website!
Hi Liz, You can use either.
These were fantastic! I followed the recipe exactly. Though, I am not sure that the glaze was entirely necessary. It didn’t seem to add a whole lot. But maybe that was just me. Regardless, I highly recommend :). I didn’t get a lot of coke flavor, but I liked what the coke did to the texture of the cake.
These look wonderful[no surprise]! You do amazing work, I’ll definitely have to try these out sometime soon!
i love these cupcakes.these are looking so tasty…..
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These look absolutely amazing! I’m definitely trying these, especially after making your espresso cupcakes and the limoncello ones. But can I replace the coke with actual cherry coke to make it more… Cherry-coke-y? Or will that mess it up?
Yes, you could definitely do that!
Hi Michelle,
Thank you for this recipe. Just baked this and they came out perfect. My husband and kids love the cake and frosting. The only issue was with the Glaze, it was kind of runny,did not thicken after 15min but I used it like that.Overall the cake was just perfect. Next time I’ll do as you suggested and bake the cake 2 days in advance for the coke flavor to come through. Tnx. I love your blog
Love, Love, love…. Michelle…. You make this look easy and tasty……I have baked enough vanilla… i now want some really tasty and cupcakes…
I love these cupcakes! I am going to try to convert this to a cake. Any suggestions?
Hi Katie, You’ll need to double the recipe for an 8 or 9-inch two-layer cake and probably increase the baking time a little bit.
I’ve made these before and they were delicious. However, I was wondering if you could recommend a different frosting I could use that would be more suitable for traveling a bit of a distance (I wanted to make them for my boyfriend’s nephew’s birthday, and we’ll be driving from Delaware County to Pittsburgh) so I don’t have to worry about it melting or curdling, or having to prepare the frosting once we arrive. Thanks.
Hi Samantha, I would recommend the vanilla buttercream recipe here: https://www.browneyedbaker.com/2010/10/28/vanilla-cupcakes-vanilla-buttercream-frosting/. Enjoy the cupcakes!
These look incredible! This is my first time visiting your site and I find myself repeating to my computer screen, “You evil genius.” BTW – for the whipped cream topper, I would recommend a stabilized whipped cream — all of the flavor, with a lbit of insurance that your piping will hold its shape for much longer. Check it out:
STABILIZED WHIPPED CREAM ICING
1 tsp. unflavored gelatin
4 tsp. cold water
1 c. heavy whipping cream (at least 24 hours old and very cold)
1/4 c. confectioners’ sugar
1/2 tsp. clear vanilla extract
Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.
Yield: 2 cups
Cakes iced with whipped cream must be kept refrigerated.
These look gorgeous! My poor diet just caved, I’m going to have to give making them a try this weekend. Thanks for the recipe.
I’ve adapted this recipe and come up with some delicious cupcakes!
see http://lorraine-room-for-dessert.blogspot.com/
What a beautiful cupcakes! Thanks for the cool recipe!
I loved the sponge and the topping but wasn’t mad on the glaze, I wonder what the taste would be if using cherry coke in the recipe mmmmm has anyone tried this? Lorraine x
I just put 2 and 2 together and got 4. nevermind :)
I want to make these cupcakes, but I’m a little worried about cutting the cone shape out of the center. Any suggestions on how to make this go smoothly?
How do they stay instact, once replacing the bottom?
Also, how did you get the cupcake liners on the cupcakes, if you filled them? (lol)
I was wondering if you could use cola extract or cola syrup instead of actual cola to add more of the cola flavor?? I’m thinking that may work better for the glaze. I am going to try this week!
Yes, you could definitely do that! Enjoy!
Hello
I used this recipe as a basis for some cupcakes I did and I was wondering if I you mind if I did a blogpost about it, with backlinks of course
Absolutely!
I was wondering if actual Cherry Coke could be used in the cupcake batter versus just plain Coke…I’m not a fan of the pie filling but I still want that cherry taste. What do you suggest? Thank you! I LOVE your website..thank you for sharing your wonderful ideas and recipes. :)
I made these over the weekend and they tasted yummy! The glaze was a teeny bit runny but nothing that I couldn’t work with. I’m going to try this again as I’d like the cake to be a little more moist. Aside from that they were perfect.
ooohhh…these are dreamalicious
So I made these tonight and doubled the recipe to make 2 dozen, but mine appear to be very greasy on the bottom of the cupcake liners and seem heavy. Do you suggest maybe next time reducing the amount of butter in them? Not sure if anyone else has had this problem.
Hi Jennifer, I’m not sure that I would reduce the butter; I didn’t seem to have any grease issues. You might want to try a different brand of cupcake liners to see if that makes a difference.
Mine are greasy, too. I’m using Wilton’s cupcake liners.
I was wondering if you could make this as a cake( I was thinking a 9X13 or a two 9″ layer) instead of cupcakes. If so would you suggest pouring 1/2 the batter, then the cherries, then the other 1/2 of the batter? I really want to make this for my son’s birthday, but I’m a little intimidated…
Hi Jennie, You would need to double this recipe for a 9×13 or two 9″ layers. I don’t know that I would recommend putting the cherries inside the unbaked batter. You might right into some trouble with baking. I would probably make the cakes and then use the cherries as a topping, or filling.
I made these cupcakes yesterday, and the verdict was about half and half. I had a little trouble filling them, but the whipped frosting was SOOO GOOOD! Oh my goodness, i wanted to eat it with a big spoon! Can i put this whipped cream on other cupcakes/cakes/waffles?
I love these cupcakes and I made them for a Super Bowl Party. But I found that the “coke” flavor didn’t come out in either the cupcake or the glaze. I just made them again last week and substituted a “dessert topping” that was Dr. Pepper Cherry for the actual Coke in the batter and in the glaze; I found the result was better for my taste as the topping was more thick and concentrated in flavor. Any other ideas????
Hi Heidi, I will have to give that a try the next time I make them, thank you for sharing! As far as more concentrated flavor, I definitely found the flavor to come through more the second and third day. Perhaps make the cupcakes a day or two ahead of time, seal in an airtight container, and then frost when ready to serve? It might help to enhance the coke flavor.
My favourite “Float” has always been ginger beer, so maybe this will also work if I replace the Coca Cola with it? And what about good old cream soda? That should also work like a bomb!
Hi Wendy, I do believe that those should also work! Just make sure you don’t use diet versions (which don’t have sugar in them).
i made these today… it was my first time working with whipping cream, i whipped it til it stuck to a spoon as instructed, but it didn’t hold it’s shape as well as yours seems to have once i put it on the cupcakes… yours looks lighter/fluffier… should i have whipped it for a longer period of time to get that consistency??? they were still great tasting, i’d just like to know for future reference…
Hi Jennifer, I think whipping cream was one of the hardest things for me to overcome when I first started baking. Sometimes I would whip it too soft, and sometimes I was on the verge of making butter from whipping it too long. It honestly takes a bit of practice to get the feel for it and know when it is at the right “soft peak” stage and the right “stiff peak” stage. I think you probably just needed to whip it for a tad longer.