Coca Cola Cupcakes
Flavored like the classic soda, these gluten free Coca Cola Cupcakes are soft, light, and fluffy. They're a fun treat for any occasion!
Servings 24 cupcakes
Calories 294kcal
Equipment
Ingredients
- 1 cup butter
- ⅓ cup cocoa powder
- 12 ounce can Coca Cola I used Cherry
- 2 cups gluten free flour see notes
- 1 ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ⅔ cup buttermilk
- 2 large eggs
- 2 teaspoon vanilla
FOR THE GLAZE
- ½ cup butter
- ¼ cup cocoa powder
- ½ cup Coca-Cola again, I used Cherry
- 4 cups powdered sugar
Instructions
- Preheat oven to 350.
- Grease 13x9" cake pan or line 24 muffin cups.
- Combine the butter, cocoa powder, Coca-Cola, and buttermilk in a small saucepan and stir. Bring to boil over medium-high heat, stirring occasionally to prevent cocoa from scorching.
- Meanwhile whisk together gluten free flour, sugar, salt, baking soda and cinnamon in a medium bowl.
- Once Coca-Cola mixture starts to boil, pour it into flour mixture.
- Add eggs and vanilla and whisk until combined.
- Spread batter into prepared pan(s). This recipe will make a 13x9" pan or 2 dozen cupcakes.
- Bake for 25-30 minutes for cake pan, 12-20 minutes for cupcakes until a toothpick inserted in center comes out clean. Be careful not to over-bake.
- Set pan on cooling rack for five minutes, then start the glaze.
- FOR THE GLAZE: combine butter, cocoa, and Coca-Cola in a saucepan. Stir to combine and bring to boil over medium-high heat. Remove from heat and whisk in powdered sugar.
- Drizzle the glaze over the cake or cupcakes.
- Store leftovers in an airtight container on the counter for 3-4 days if they last that long! In my opinion, these taste even better after sitting for a bit.
Nutrition
Serving: 1g | Calories: 294kcal | Carbohydrates: 45g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 208mg | Fiber: 1g | Sugar: 35g