Cola-Infused Dark Chocolate Cupcakes
Indulge in the rich, decadent flavor of these Cola-Infused Dark Chocolate Cupcakes. Inspired by a vintage chocolate cake recipe, these moist and fluffy cupcakes combine the unique taste of cola with dark cocoa for an extraordinary dessert experience. Ideal for celebrations or as a sweet treat any day, these cupcakes are easy to prepare without the need for creaming. Perfectly adaptable, this recipe can be doubled or tripled with flawless results. Top them with your favorite frosting or enjoy them plain; either way, these cupcakes will be a hit!
24
Servings
200
Calories
11
Ingredients
Ingredients
all-purpose flour
1 3/4 cups (sifted)
white sugar or brown sugar
2 cups (packed firmly if brown)
cocoa powder
3/4 cup (measured, then sifted)
baking soda
2 teaspoons
baking powder
1 teaspoon
salt
1/8 teaspoon
vanilla extract
1 teaspoon
large eggs
2 (room temperature)
vegetable oil
1/2 cup
strong coffee or cola
1 cup (cooled if using coffee)
buttermilk or yogurt
1 cup
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C).
2
Line two 12-cup muffin tins with cupcake liners.
3
In a large mixing bowl, whisk together the all-purpose flour, white or brown sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
4
Add in the wet ingredients – vanilla extract, eggs, vegetable oil, chilled coffee or cola, and buttermilk or yogurt. Mix thoroughly using a large wire whisk until the batter is smooth and uniform. If preferred, you can use an electric mixer at medium speed for about two minutes.
5
The batter will be thin, which is normal.
6
Evenly distribute the batter into the prepared muffin tins, filling each cup about 2/3 full.
7
Bake in the preheated oven for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be slightly puffed in the center and spring back when gently touched.
8
Once baked, remove the cupcakes from the oven and allow them to cool in the tins for 5 minutes, before transferring them to a wire rack to cool completely.
9
Frost with your favorite icing or enjoy plain. These cupcakes can be stored unfrosted or frosted in the freezer.
Nutrition Information
8g
Fat
31g
Carbs
2g
Protein
18.75g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of these cupcakes?
These cupcakes feature a rich combination of cola and dark chocolate, providing a deep, decadent flavor inspired by vintage recipes.
How many cupcakes does this recipe yield?
This recipe makes 24 cupcakes.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees F (175 degrees C).
Can I use brown sugar instead of white sugar?
Yes, you can use either 2 cups of white sugar or 2 cups of firmly packed brown sugar.
Is it normal for the batter to be thin?
Yes, the batter for these Cola-Infused Dark Chocolate Cupcakes is intended to be thin; this is normal and results in a moist texture.
What can I substitute for cola in this recipe?
If you do not want to use cola, you can substitute it with an equal amount of strong, chilled coffee.
Do I need an electric mixer to make these?
An electric mixer is optional. You can use a large wire whisk to mix the batter thoroughly until smooth.
How long do the cupcakes need to bake?
Bake the cupcakes for 20 to 24 minutes.
Can I substitute buttermilk with anything else?
Yes, you can use an equal amount of yogurt if you do not have buttermilk.
How full should I fill the cupcake liners?
Fill each cupcake liner approximately 2/3 full to allow room for the cupcakes to rise.
Can this recipe be doubled?
Yes, this recipe is perfectly adaptable and can be doubled or tripled with flawless results.
How do I know when the cupcakes are finished baking?
The cupcakes are done when a toothpick inserted into the center comes out clean and the tops spring back when gently touched.
Should the eggs be at room temperature?
Yes, using room temperature eggs helps them incorporate more easily into the batter.
What is the calorie count per cupcake?
Each cupcake contains approximately 200 calories.
Can these cupcakes be frozen?
Yes, these cupcakes can be stored in the freezer either frosted or unfrosted.
How long should I let them cool in the tin?
Allow the cupcakes to cool in the muffin tins for 5 minutes before moving them to a wire rack.
Does the cocoa powder need to be sifted?
Yes, the recipe recommends measuring the cocoa powder and then sifting it to ensure a smooth batter.
What type of oil is used in this recipe?
The recipe calls for 1/2 cup of vegetable oil.
Is there a need to cream the butter and sugar?
No, this is an easy-to-prepare recipe that does not require the creaming method.
How much sugar is in one serving?
Each serving contains 18.75g of sugar.
What is the fat content per cupcake?
Each cupcake has 8g of fat.
How much protein is provided per serving?
There are 2g of protein per cupcake.
What is the carbohydrate count for one cupcake?
There are 31g of carbohydrates per serving.
Does the recipe require baking soda and baking powder?
Yes, it requires 2 teaspoons of baking soda and 1 teaspoon of baking powder.
Can I use any type of frosting?
Yes, you can top them with your favorite frosting or enjoy them plain.
What ingredients are whisked together first?
The dry ingredients—all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt—are whisked together first.
How much vanilla extract is needed?
The recipe requires 1 teaspoon of vanilla extract.
Should the flour be sifted?
Yes, the recipe specifies using 1 3/4 cups of sifted all-purpose flour.
What tags define this recipe?
The tags include cupcakes, chocolate, easy dessert, cola, baking, sweet treats, dessert recipes, and celebration cakes.
How much salt is included in the recipe?
The recipe uses 1/8 teaspoon of salt.