The Pioneer Woman Tasty Kitchen
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Cherry Coke Cupcakes

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Prep:

Cook:

Level: Easy

System:

24

Description

Chocolate Cherry Coke Cupcakes are gently iced with a chocolate Cherry Coke glaze then frosted with Cherry Coke buttercream!

Ingredients

  • FOR THE CUPCAKES:
  • 1 box Devils Food Cake Mix 18.25oz Box
  • 1 box Instant Chocolate Pudding Mix, 5.9oz Box
  • 1 cup Sour Cream
  • 1 cup Vegetable Oil
  • 4 whole Eggs
  • ½ cups Cherry Coke
  • 4 Tablespoons Maraschino Cherry Juice
  • FOR THE GLAZE:
  • 2 cups Powdered Sugar
  • 2 Tablespoons Cherry Coke
  • 2 teaspoons Cocoa
  • FOR THE BUTTERCREAM:
  • ½ cups Butter, Softened And Unsalted
  • ½ cups Shortening
  • 4 cups Powdered Sugar
  • 4 Tablespoons Maraschino Cherry Juice

Preparation

For the cupcakes:
Preheat oven to 350 F. Put paper liners into two 12-count cupcakes pans, set aside.

Combine cake mix, pudding mix, sour cream, and oil in the bowl of your stand mixer. Mix until combined. Add in eggs, Coke and cherry juice. Stir until all ingredients are incorporated.

Using a large cookie scoop, fill your cupcake liners about 2/3 full. You’ll have enough batter for 24 cupcakes. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes stand in the pan for about 5 minutes before removing to a cooling rack.

For the glaze:

Combine sugar and Coke in a bowl. Whisk in cocoa powder until glaze is smooth. You may have to add more Coke if the consistency is too thick. Spread over the tops of cooled cupcakes. Let glaze set before frosting.

For the frosting:

In a large bowl beat butter and shortening until very creamy. Slowly add in powdered sugar one cup at a time. Add cherry juice by tablespoons until you have a good spreading or piping consistency. You may need to add more cherry juice or a splash of milk to make frosting creamier. Pipe or spread onto the cupcakes.

Recipe adapted from Annie Eats

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