Recipe courtesy of Bake You Happy
Chocolate Cherry Cola Cupcakes with Red Licorice Filling and Marshmallow Frosting
- Level: Intermediate
- Yield: 24 cupcakes
- Total: 42 min
- Prep: 25 min
- Cook: 17 min
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.