These festive, incredibly moist and decadent Coca-Cola Chocolate Cupcakes utilize the iconic coca-cola flavors and are irresistible when combined with a creamy peppermint buttercream frosting!
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For me, part of the joy of Christmastime is the baking. Oddly enough, it’s pretty rare to come across unique Christmas cupcake recipes. So I’ve decided to change that this year. Coca-Cola Chocolate Cupcakes with Peppermint Buttercream are my latest holiday obsession and they’ll be yours too! This is a slight twist on my perfect Chocolate Cupcakes.
Ingredients
- Unsalted butter – It’s the silky smooth operator that brings the richness.
- Vegetable oil – Keeps those cupcakes as moist as a Southern summer.
- Granulated sugar & Light brown sugar – Sweetness squared, y’all.
- Room-temp large egg – The binder that holds your cupcake dreams together.
- All-purpose flour – The foundation of any cupcake empire.
- Cocoa powder – Because chocolate makes the world go round.
- Baking soda – The lift that’ll make those cupcakes rise like the morning sun.
- Salt – A pinch to balance the sweet and bring out the flavors.
- Coca-Cola – The secret bubbly twist for that iconic taste.
- Pure vanilla extract – A dash of cozy, warm flavors.
And for that Peppermint Buttercream that’ll have you dancing in a winter wonderland:
- Room-temperature unsalted butter – Whipped to perfection for that creamy crown on each cupcake.
- Just a pinch of salt – To cut through the sweet and add depth.
- Confectioners’ sugar – Powdered perfection for a smooth frosting.
- Peppermint extract – A cool breeze of flavor to tingle the tastebuds.
- Heavy cream – For that lush, spreadable consistency.
How to Make Coca Cola Cupcakesne.
For the Coca-Cola Chocolate Cupcakes:
- Preheat oven to 350 degrees.
- In your stand mixer, beat butter, oil and both sugars together on high speed until light and fluffy.
- Next add the egg and incorporate.
- In a separate bowl, whisk together flour, cocoa powder, baking soda and salt.
- Turn mixer down to low speed and add half of flour mixture and incorporate.
- Next add half of Coca-Cola.
- Incorporate final half of flour mixture and then remaining Coca-Cola.
- Finally mix in vanilla extract and make sure the batter is well-mixed.
- Add cupcake liners to muffin pan and using an ice cream scoop, scoop batter into liners filling 2/3s of the way.
- Bake cupcakes for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Be careful not to overbake.
- Cool cupcakes to room temperature.
For the Peppermint Buttercream:
- In your stand mixer, add butter and salt at medium low speed.
- Next turn the mixer down to low and slowly add powdered sugar in small portions until all is added then turn the speed to medium high to combine.
- Add peppermint extract then heavy cream and mix until nice and fluffy.
- Pipe buttercream on room temperature cupcakes and sprinkle with crushed candy canes then top each cupcake with a round peppermint and serve.
Tips
Use a Scoop to Fill Cupcake Liners
Use a large scoop for standard sized cupcakes and a small cookie scoop for minis. Fill each liner about ⅔ of the way.
Don’t Peak!
Opening up the oven during baking can cause the fragile air bubbles in the cake to pop and that means a dense cake.
Add Extra Flavor!
For an extra pop of flavor and moisture, give your cupcakes a little drizzle of reduced Coca-Cola syrup once they’re baked; just simmer the soda in a saucepan until thickened and brush on lightly.
How to Store
Keep your Coca-Cola cupcake delights fresh by storing them in an airtight container at room temperature for up to 3 days. They can also go in the fridge and will stay delish for for up to a week – just make sure to let them sit at room temp for a bit before serving for that perfect buttercream texture.
If you Love These Coke Cupcakes, You Will Love These Recipes:
- Coca-Cola Cake
- Peppermint One Bowl Brownies
- Ultimate Chocolate Pound Cake
- Peppermint French Silk Pie
- Flourless Chocolate Cake
Coca-Cola Chocolate Cupcakes with Peppermint Buttercream
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
For the Coca-Cola Chocolate Cupcakes:
- ¼ cup unsalted butter room temperature
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg room temperature
- 1 ¼ cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Coca-Cola
- 1 teaspoon pure vanilla extract
For the Peppermint Buttercream:
- 1 cup unsalted butter room temperature
- Pinch salt
- 3 cups confectioners’ sugar
- ¼ teaspoon peppermint extract
- 2 tablespoons heavy cream
- Garnish: 2 candy canes, crushed and round peppermints for cupcake tops
Instructions
For the Coca-Cola Chocolate Cupcakes:
- Preheat oven to 350 degrees.
- In your stand mixer, beat butter, oil and both sugars together on high speed until light and fluffy.
- Next add the egg and incorporate.
- In a separate bowl, whisk together flour, cocoa powder, baking soda and salt.
- Turn mixer down to low speed and add half of flour mixture and incorporate.
- Next add half of Coca-Cola.
- Incorporate final half of flour mixture and then remaining Coca-Cola.
- Finally mix in vanilla extract and make sure the batter is well-mixed.
- Add cupcake liners to muffin pan and using an ice cream scoop, scoop batter into liners filling 2/3s of the way.
- Bake cupcakes for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Be careful not to overbake.
- Cool cupcakes to room temperature.
For the Peppermint Buttercream:
- In your stand mixer, add butter and salt at medium low speed.
- Next turn the mixer down to low and slowly add powdered sugar in small portions until all is added then turn the speed to medium high to combine.
- Add peppermint extract then heavy cream and mix until nice and fluffy.
- Pipe buttercream on room temperature cupcakes and sprinkle with crushed candy canes then top each cupcake with a round peppermint and serve.
Notes
Nutrition
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I tried this recipe, and it turned out really good. What else can I add to the recipe? Thanks for the recipe.
If I use this recipe for a sheet cake, will it still be just as moist?
Do you use sweetened or unsweetened cocoa powder in the cupcakes. thanks!
Unsweetened.
Just made these cupcakes for a Christmas party I am going to and they taste great!! The mix only made about 15 cupcakes but that could be because I made bigger cupcakes, and I struggled with the frosting. It is a little runny so I thought maybe putting it in the fridge for a little bit would help it set better, but I haven’t tried putting it on the cupcakes yet. They are still cooling! Super excited to try them out!
Hi Bailey, the frosting should be pretty stiff. I hope they turned out well.