Coca Cola Cupcakes With Salted Peanut Butter Frosting Recipe 445

COKE CUPCAKES

Steps:

• Line a cupcake pan with paper liners. Preheat oven to 350 degrees.
• Stir dry ingredients together in large bowl. Set aside.
• Heat Coke, cocoa, and butter in small saucepan on medium heat until butter is melted.
• Whisk sugars into chocolate mixture until blended. Remove from heat and let cool.
• Add egg to cooled chocolate and stir well.
• Add chocolate mixture to dry ingredients and whisk together.
• Add vanilla and stir.
• Fill cupcake liners with 1/4 cup batter.
• Bake 20-25 minutes or until knife inserted comes out clean.
• Cool before filling.

COCA-COLA CUPCAKES

Steps:

• Preheat the oven to 350°F. Line 24 standard muffin cups with paper liners.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer combine the Coca-Cola®, milk, vegetable oil, and vanilla.
• With the mixer on low speed, beat in the eggs, one at a time. Add in sour cream, mix until fully incorporated.
• In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda.
• Gradually mix the dry ingredients into the wet ingredients until just combined. The batter will be thin.
• Evenly divide batter amongst the prepared muffin wells.
• Bake 20-25 minutes. Remove pan to wire rack. Cool completely before removing from muffin tins.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter at medium-high speed for about 5 minutes. With the mixer on low speed, slowly add in powdered sugar. Once the powdered sugar is fully incorporated, beat the butter and sugar on medium speed for an additional 5 minutes
• Add in vanilla, and maraschino cherry juice. Blend on low speed until moistened.
• Beat at medium-high speed until frosting is smooth and fluffy; about 2 minutes.
• Pipe frosting onto cooled cupcakes.
• In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
• Place chocolate in a heat-safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth. Whisk in the honey and vanilla. Allow to cool for about 5-10 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.
• Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don't add too much glaze or it will drip all over your liners.
• If desired, top each cupcake with a stemmed maraschino cherry.
• Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

PEANUT BUTTER CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• preheat the oven to 350°. Line a 12 cup muffin tin with cupcake liners.
• In a bowl of the stand mixer fitted with a paddle attachment, beat the butter, peanut butter, Brown sugar, granulated sugar together on medium speed until light colored and creamy, about one minute. Beat in egg for 30 seconds. Scrape down the sides of the bowl, then mix in the vanilla and beat on medium speed for one minute. Scrape down the sides of the bowl again.
• Add the flour mixture in three increments, alternating with the milk, which you'll add in two increments, beginning and ending with flour mixture and beating after each addition. Mix until just combined.
• Fill each cupcake liner three quarters full with batter. Bake for about 20 minutes until the tops of cupcakes are Golden and firm and a cake tester comes out clean. Let cool in the pan on a wire rack for 15 minutes, then transfer the cupcakes to a wire rack to cool completely before frosting. When cool, Frost each cupcake with chocolate frosting. Sprinkle lightly with either Fleur de sel or chopped salted peanuts if desired. The frosted cupcakes will keep, covered, at room temperature for up to two days.
• Chocolate frosting: 4 ounces bittersweet chocolate, chopped 1/2 cup heavy cream 3 tablespoons unsalted butter 1 tablespoon light corn syrup 1/4 teaspoon fine sea salt put the chocolate in a medium heatproof bowl and set aside. Mix the cream, butter, corn syrup and salt in a small pan and heat over medium heat until very hot but not boiling, about four minutes. Quickly pour the hot cream mixture over the chopped chocolate. Let stand for 5 to 7 minutes to melt the chocolate, then whisk until smooth. Refrigerate for 30 minutes then beat with electric mixer until light and fluffy. The frosting will keep for up to three days, refrigerated, in an airtight container. Bring to room temperature before using