Chocolate Coca-Cola Cupcakes

This is an interesting and very delicious recipe. It came out of a cook book that my in-laws bought be back in 2005. A couple of years ago we were eating at "Cracker Barrel" and had Coca-Cola Cake for dessert. Afterwards I remembered this cookbook and looked it up and there was the recipe. I've made this cake several times (usually for birthdays) and it's my middle son's favorite cake flavor. This past weekend we had a family reunion and I wanted to make a dessert that would be easy to transport and simple to serve, so I adapted this recipe into cupcakes. It was a hit!

WARNING:  This recipe is not for anyone who is counting calories or on a strict diet. (Once you read the ingredients list you'll know what I mean) But I promise that this recipe is so delicious that you won't even care if you gain a couple of pounds.   : )


Recipe:
4 cups all-purpose flour
8 tbsp cocoa
1 tsp cinnamon
1 tsp salt
2 tsp soda
4 cups sugar
1 pound butter
4 eggs
1 cup buttermilk
4 tsp vanilla
2 cups Coca-Cola

Line a muffin pan with cupcake liners and preheat oven to 350 degrees.
Sift together dry ingredients and set aside.

In a saucepan, heat the butter and Coca-Cola until the butter melts. Add the eggs, vanilla, and buttermilk and mix well.

Add the liquid to the dry ingredients and beat until smooth. The batter will be very thin. Pour batter into cupcake liners leaving 1/4 inch between batter and the top of the liner. Bake for 30 minutes.
This recipe yields approx 30 cupcakes.

SIDE NOTE:  This recipe can be used to make a cake also- same recipe, just pour into a 12 inch round cake pan or 11 x 17 rectangular cake pan. Also, the type of cocoa that you use will determine how dark the cake turns out. If you use a European cocoa, your cake will be dark and rich. If you use Hershey's Baking Cocoa, like I did, your cake will be a lighter brown.



Now, onto the Chocolate Coca-Cola Frosting.
Recipe:

1/2 cup butter, room temp
1 cup Coca-Cola
6 tbsp cocoa
2 tsp vanilla
1 1/2 bags of confectioner's sugar

Cream the butter with the cocoa. Add vanilla. Alternate the sugar and Coca-Cola, mixing well after each addition. You want the frosting to be stiff yet spreadable so the key to this recipe is alternating the sugar and the Coke until you reach the desired consistency. (You may use more sugar than the recipe or less depending on humidity and kitchen temperatures).

To frost the cupcakes, I used a pastry bag and a Wilton 1M frosting tip.

I encourage you to try this recipe. It's different and delicious!

Happy Baking!