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Coca Cola Chocolate Cupcakes with Peppermint Buttercream | Grandbaby Cakes

Coca-Cola Chocolate Cupcakes with Peppermint Buttercream

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.
Course Dessert
Cuisine American
Keyword chocolate, chocolate cake, chocolate recipes, christmas, cupcake recipes, holiday recipes, party recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 cupcakes
Calories 233kcal


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


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.


Feel free to replace peppermint in this recipe and make year round.  You can use vanilla or any other flavors to switch up the buttercream.


Calories: 233kcal | Carbohydrates: 30g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 54mg | Potassium: 31mg | Sugar: 24g | Vitamin A: 325IU | Calcium: 11mg | Iron: 0.5mg