Coca Cola Cupcakes Wcola Frosting Recipes

Steps:

• 1. Preheat oven to 325 degrees. Prep cupcake tin with paper liners.
• 2. PART 1:
• 3. In a saucepan mix cola, butter, vegetable oil and cocoa powder. Bring to a boil, remove from heat and add marshmallows. Place lid on pan until marshmallows start to melt, stir well.
• 4. PART 2:
• 5. Mix flour, sugar and baking soda in a large bowl, add buttermilk, eggs, and vanilla, mix well.
• 6. Combine Part 1 and Part 2 together, blend well.
• 7. Spoon batter into cupcake liners 2/3 full.
• 8. Bake for approximately 20 minutes. Do a toothpick test and if it comes out clean, it's done.
• 9. Remove the cupcakes from the oven onto a wire rack to cool.
• 10. COLA FROSTING:
• 11. In a medium saucepan, mix together cocoa, cola and butter. Heat over medium heat until melted then bring to a boil.
• 12. Remove from heat and add powdered sugar, nuts and vanilla, blend well.
• 13. Make sure that the cupcakes are completely cooled.
• 14. Let frosting cool until stiff enough to frost or pipe onto the cupcakes.

Steps:

• Bring to boil butter, cocoa, and cola drink. Remove from heat and stir in confectioners' sugar, chopped nuts, and vanilla. Top cake while hot.

Steps:

• Cupcake: Preheat the oven to 350F. Line a cupcake pan with baking papers. In a small saucepan, heat Coca-Cola, cocoa powder, and butter over medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool. In a large bowl, whisk flour, baking soda, and salt together. In a small bowl, whisk egg until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently stir flour mixture into cocoa mixture. Use a 1/4 cup measure to pour batter into the cupcake papers. Bake cupcakes for 25 minutes or until cake springs back when pressed in the middle. Allow cupcakes to cool completely before frosting. Frosting: In the bowl of a stand mixer fitted with a whisk attachment, combine powdered sugar, butter, peanut butter and salt. Mix on low speed until just combined, then switch to high speed. Add heavy cream one tablespoon and beat until mixture is lightened and smooth. Transfer to a piping bag or zip-top bag with the corner snipped. Pipe onto cooled cupcakes. Garnish with jimmies, ground peanuts and a sprinkling of sea salt.