Recipe courtesy of Bake You Happy

Chocolate Cherry Cola Cupcakes with Red Licorice Filling and Marshmallow Frosting

  • Level: Intermediate
  • Total: 42 min
  • Prep: 25 min
  • Cook: 17 min
  • Yield: 24 cupcakes
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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

  1. Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
  2. 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.
  3. 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.
  4. 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:

  1. 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:

  1. 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:

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