Chocolate Cherry Cola Cupcakes with Red Licorice Filling and Marshmallow Frosting

Total Time:
42 min
Prep:
25 min
Cook:
17 min

Yield:
24 cupcakes
Level:
Intermediate

Ingredients
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup half-and-half
  • 1/2 cup canola oil
  • 1 tablespoon pure vanilla extract
  • 1 cup cherry cola, warmed in microwave for 1 minute
  • Red Licorice Filling, recipe follows
  • 2 cups crushed yogurt-covered pretzels
  • Marshmallow Frosting, recipe follows
  • Cherry Cola Glaze, recipe follows
  • Red Licorice Filling:
  • 5 ounces red licorice (about 10 jumbo pieces) (recommended: Red Vines)
  • 2 cups water
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 egg yolks, slightly beaten
  • Marshmallow Frosting:
  • 8 egg whites
  • 2 cups granulated sugar
  • 3/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • Cherry Cola Glaze:
  • 3 to 5 teaspoons cherry cola
  • 3/4 cup powdered sugar
Directions
  • Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.

  • In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the warmed cherry cola until fully combined.

  • Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.

  • Fill each of the cupcakes with Red Licorice Filling. Sprinkle the crushed yogurt covered pretzels on top. Top with Marshmallow Frosting and drizzle with Cherry Cola Glaze.

Red Licorice Filling:
  • Tear the licorice into 1 inch pieces and place in a saucepan with the water over medium heat until it comes to a boil. Remove from the heat and let cool. Whisk in the sugar, cornstarch, salt, and egg yolks. Cook over medium heat, whisking constantly, until thick and bubbly. Continue to cook for 1 minute, and then remove from the heat. Cool to room temperature.

Marshmallow Frosting:
  • Place the egg whites, sugar, and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.

Cherry Cola Glaze:
  • Add the cherry cola, 1 teaspoon at a time, to the powdered sugar until it has a good consistency to drizzle on cupcakes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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