These fun Chocolate-Cherry Cola Cupcakes are delightfully moist and appreciated by kids and adults alike.
Though I am not much of a fan of soft drinks these days, I recently came across a cookbook at a thrift store that immediately caught my attention. It featured a wide selection of recipes made with “one of the world’s favorite soft drinks.” I am, of course, referring to cola. Leafing through it, I was astounded to see everything from casseroles, roasts, and fish recipes to pancakes, sorbets, and even truffles. Sure, I’ve heard of using cola in brines for ham or in barbecue sauces, but seeing just how versatile it is in the kitchen was quite the surprise!
I didn’t buy the book, but it did inspire me to make these gorgeous cupcakes. Made with the ease of a box of devil’s food cake mix, a can of cherry pie filling, and a tub of ready-made cherry frosting, these little beauties are basically foolproof and guaranteed to go down a treat with adults and kids alike. Their crumb is perfectly moist, and the cola gives them a delightfully rich flavor with hints of caramel. Crowned with a jewel-like maraschino cherry, they make a lovely birthday treat but also do exceptionally well at potlucks and bake sales.
What are maraschino cherries?
You’ve probably seen these almost fluorescent-red cherries crowning your ice cream sundae when you were a kid, studded into grandma’s fruitcake at Christmas, in your mom’s pineapple upside-down cake, and adorning your cocktails as an adult. But what exactly are maraschino cherries?
With their peculiar appearance, one might be tempted to think that maraschino cherries aren’t even real cherries at all. In fact, they are! It is believed that maraschino cherries trace their origins back two centuries, when sour marasca cherries in Croatia and the north of Italy were soaked in cherry liqueur and exported all over the world. By the end of the 19th century, they were a popular garnish in drinks and desserts across the United States.
Due to the advent of Prohibition and the high cost of importing the cherries, however, the recipe was reinvented in 1919 by Professor Ernest Wiegand. The alcohol was eliminated, and instead, they were soaked in a brine of calcium chloride and sulfur dioxide, which stripped them of their taste and natural dark color. The final process involved a second soak in sugar syrup, red food coloring, and almond oil before their pits were removed. And thus, the maraschino cherry we all know today came to be!
How do I store leftovers?
These cupcakes can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Storing them in the fridge will make their crumb a bit denser. For longer storage, flash-freeze the cupcakes for 1 hour before wrapping them in plastic wrap and placing them in an airtight container in the freezer for up to 3 months.
Serving suggestions
These cupcakes are a lovely ending to a summer barbecue with dishes such as our hearty Ranch Burgers or hot dogs topped with The Best Homemade Hot Dog Chili. Both dishes go very well with a side of our creamy Deviled Egg Potato Salad and Garlic-Parmesan Grilled Corn.
Chocolate-Cherry Cola Cupcakes
Ingredients
- 1 package devil's food chocolate cake mix (15.25 ounces)
- 12 ounces cola of choice (such as Coca-Cola)
- 1/4 cup vegetable oil
- 4 large eggs
- 2 tablespoons maraschino cherry liquid
- 1 can cherry pie filling (21 ounces) lightly drained
- 1 tub cherry-flavored frosting (16 ounces)
- 24 maraschino cherries
Instructions
- Preheat the oven to 350℉ and line 2 muffin tins with paper liners.
- Place the cake mix, cola, vegetable oil, and eggs in a large bowl. Using an electric mixer, mix on low speed until the batter is smooth.
- Add the maraschino cherry liquid and cherry pie filling. Mix again on low speed until combined.
- Divide the batter among the muffin tins and bake the cupcakes for 18 to 22 minutes. A toothpick inserted in the center should come out clean.
- Cool in the tins for 10 minutes. Remove from the tins and cool completely on a wire rack, approximately 1 hour.
- Transfer the frosting to a piping bag fitted with a Wilton 1A piping tip and swirl it onto the cooled cupcakes. Decorate with a maraschino cherry and serve.
I love cherry coke would this also be okay to use in it to add more cherry flavor?
Sounds great to me!
I just made these and they were raw inside even after baking an extra 15 min. They were burnt on the bottom but raw in the middle. Any ideas? I think it’s cause their to wet… Gonna try again this time gonna use cherry coke and put pie filling in the middle and not gonna add the cherry juice. I’ll let y’all know how they turn out. I also subbed unsweetened applesauce for the oil I always do makes cakes and cupcakes a teensy bit better for you. Thank you!
Oh no! I have now made these a few times and they have turned out really good. They are super moist cupcakes. I wonder if cooking on a lower temp would help? That’s a good idea to omit the extra cherry juice and substituting the applesauce. Please let me know how they turn out.