Chocolate Cherry Cola Cupcakes

Igredients for Chocolate Cherry Cola Cupcakes @

So, after being accused of not making cupcakes in forever, (which translates into about a whole week, maybe two if you have kids), I decided to make these simple little cupcakes.

When I opened my frdige the first thing I saw was a Cherry Coca Cola, so I thought to myself Cherry and Chocolate it is!

Ingredients for Chocolate Cherry Cola Cupcakes @

Here are your basic Chocolate Cherry Cola Cupcake ingredients.

I followed the instructions on the back of the cake box, only instead of water I substituted Cherry Coca-Cola for the water, and I added about 2 Tbsp. of maraschino cherry juice. If you don’t have a jar of maraschino cherries, don’t sweat it, simply add 1/2 tsp of cherry extract to the cake batter.

Two things I wanted to share with you guys. First, I thought these Life Saver Gummies – Wild Berries would be a great garnish, because of their flavor and color. If you’ve never had them before, they’re delicious!

Second, you can see here I used the smaller size Duncan Hines Devil’s Food Cake Mix. I really like the 9 oz. size when I want to make a fun dessert for the kids but I don’t too much of it.

Just like the regular size mix they go on sale all the time! Ounce per ounce the regular size cake mix is always going to a better deal, but there are times where the smaller mixes come in handy.

 I also added just a few sprinkles before garnishing them with the Life Saver Gummies – Wild Berries.

Chocolate Cherry Cola Cupcakes @

Ready to dig in?

Chocolate Cherry Cola Cupcakes


1 (9 ounce) box Devil’s Food Cake Mix

1/2 cup Cherry Coca-Cola

1/4 cup canola oil

2 Tbsp. maraschino cherry juice or 1/2 tsp. cherry extract

2 large eggs

1/4 cup butter, softened but not metled

1-1/2 cups confectioners’ sugar

2-3 tablespoons of same Cherry Coca-Cola

Garnish: rainbow sprinkles & Life Saver Gummies – Wild Berries or any garnish you prefer


1. Preheat oven to 350 degrees. Line muffin pan with 10 cupcake liners (I usually spray those with nonstick spray), or spray muffin cups with nonstick spray.

2. Blend dry mix, Cherry Coca Cola, oil, and eggs in a large bowl at low speed until moistened (about 30 seconds). Scrape down sides, and beat at medium speed for 2 minutes. Pour batter into muffin cups, distributing evenly.

3. Bake for apx. 20 minutes; be sure not to over bake. Cool in pan, on wire rack for 15 minutes. Cool completely before frosting.

Frosting Directions

1. In a large bowl, beat butter at medium speed with an electric mixer until nice and creamy. Add powdered sugar and cola, beat until smooth. Spread over cooled cupcakes.

The cherry flavor in the butter cream frosting is going to be very light. If you want a stronger cherry flavor you can either add cherry extract, add only 1/4 of a teaspoon at a time, or you can simply go with the Duncan Hines canned frosting starter and add a packet of cherry almond frosting creations flavor mix.

2. Garnish with sprinkles and gummies, or any other garnish, if desired.

One more thing my taste testers are funny when it comes to anything cherry flavored. They say they like it, but they want it light. This cupcake and frosting are both very light, I could easily make them heavier, but after coming off of Christmas I thought light would be nice.

Here are the comments of my Taste Testers:

Taste Tester 1 – The cupcake is light and moist and the frosting seems to be perfect! BUT I wanted something heavier. On a scale of 1-10, I rate these a 9.

Taste Tester 2 – Both the cupcake and frosting are great! Do you have any heavy goopy frosting to pour on there? I rate these a solid 8.5.

Taste Tester 3 – There aren’t any chunks of fruit, right? Not bad for something with cherry in the title. I rate these a 9. Next time no fancy frosting, give us the cheap stuff out of the can.

That’s my panel of taste testers, gotta’ love ’em. :)

This recipe can easily be made with a regular size cake mix, simply follow the back of the box for the exact amounts. Remembering to substitute the Cherry Coca-Cola for the water.

I’ve made this recipe many times, many different ways, and whether you make cupcakes or cake in a pan it turns out great!

Megamommy ѽ

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Hot Cocoa 3 Musketeers Cupcakes

Hot Cocoa Cupcakes Close Up

So a couple of weeks ago, I was in Target checking out the seasonal section of course, and I saw Hot Cocoa Flavor 3 Musketeers, sounds yummy right?

Of course they are delicious! :)

You know how some people just gravitate towards anything super chocolaty? I think we all have at least one of those people in our lives. For me it’s my youngest son. If It’s chocolaty, rich and/or gooey he loves it!

I knew right away what I was going to do with these little delights. I just had to make him some yummy chocolaty cupcakes.

With all the wonderful food bloggers out there, I’m sure there are a million bloggers that have done exactly what I’m doing here. But oh well, what’s a girl to do? I just wanted to make a simple & delicious dessert for my son.

Here are most of your basic cupcakes ingredients. Sorry I forgot a few. If you can’t find the Kemp’s Hot Chocolate Flavored milk don’t sweat it, either use regular chocolate milk, or even water like it calls for on the back of the cake mix.

Hot Cocoa 3 Musketeers Cupcakes

Ingredients: 1 Devil’s Food Cake Mix – any brand will do, I used Betty Crocker Chocolate Flavored Milk, if available, if not use any chocolate milk or water – use amount called for on the back of the cake mix Vegetable Oil – amount called for on back of cake mix package Eggs – called for on back of cake mix package Chocolate Marshmallow Buttercream Frosting: 2 cups butter, softened 2 1/2 cups confectioner’s sugar 1 (13 ounce jar) marshmallow cream 1 packet dry hot chocolate mix, any variety Directions: 1. Preheat oven to 350 degrees F. Line two muffins pans with about 20 liners. Usually, I get about 20, but it does vary. Set mixture aside. 2. Prepare the cake mix according to package directions, using Hot Chocolate Flavored Milk in place of water, if desired. 3. Pour small amount of batter into each of the muffin cups, filling just the bottom. Place one unwrapped candy in the center of each muffin cup and finish filling with cake batter. Divide the batter evenly among the muffin cups, filling about 2/3 full. 4. Bake for approx. 17-21 minutes or until toothpick inserted in the center comes out clean. Cool the cupcakes completely. 5. While cupcakes are cooling, cream butter in a mixing bowl with an electric mixer or stand mixer until butter is soft and fluffy. Gradually beat in confectioners’ sugar, about 1/2 cup at a time; beat in packet of dry hot chocolate mix. Gently fold the marshmallow creme into the frosting until thoroughly incorporated. The chocolate flavor of this frosting is very light; that was my goal for these cupcakes. Feel free to go as heavy as you want to. 6. Pipe or spread the frosting onto cooled cupcakes. Garnish with marshmallow bits. You may need to press some of the marshmallow bits in a little to get them to cling to the top of the cupcake. Don’t push too hard or they will sink deep into the buttercream frosting. Store cupcakes in airtight containers at room temperature or in the fridge.

 These cupcakes were very good! Sometimes the flavors of the seasonal candies are kind of strange. No worries, the flavor of the Hot Cocoa and Marshmallow 3 Musketeers is not that different than a regular 3 Musketeers, so you’re safe there.

If someone in your house doesn’t really care for marshmallows, you can always garnish these with just a piece of Fun Size 3 Musketeers on top. The opposite is true as well, if you have someone that loves marshmallows simply add some of the marshmallow bits to your batter as well.

I hope you enjoy this simple delicious recipe as much as we did. :)

 Megamommy ѽ

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