january and february are my busiest baking months of the year. oh, and i can’t forget to throw december in there too. it seems like every other week, we’re celebrating someone’s birthday, plus valentines day.

last week, it was my dear sister-in-law’s birthday that we celebrated. she wanted me to surprise her with a new cupcake flavor. after some pinterest browsing, i eventually narrowed it down to either cherry cola or tiramisu. i thought the cherry cola cupcakes sounded really fun and festive. don’t worry, the tiramisu cupcakes are now in my “baking queue” and will probably make their debut later in march.

i used my favorite chocolate cake recipe and adapted it to meet all of my cherry cola cupcake wants and needs. the cake is moist and chocolatey with a delicate flavor of cherry cola. the frosting is a cream cheese, butter cream with a trace of cherry cola. all topped off with a bright red maraschino cherry. they were delish. but most importantly, the birthday girl approved and loved them!

Chocolate Cherry Cola Cupcakes

For the cake: 
2 1/4 cups sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk or whole milk
1/2 cupvegetable oil (i used pure olive oil, not extra virgin)
2 teaspoons maraschino cherry juice
1 cup cherry cola
Maraschino cherries with stems

For the frosting:
3/4 cup (1-1/2 sticks) unsalted butter, softened
12 oz. cream cheese, softened
4 cups confectioners sugar, sifted
2 tablespoons cherry cola

Preheat the oven to 350 degrees F. Line 24 muffins cups with liners. In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.  Add the eggs, milk, oil and cherry juice into a mixer and beat on medium speed, 2 minutes. Slowly add the dry ingredients and mix until blended. Stir in the cola. Pour the batter into the prepared cupcake liners (about 3/4 full). Bake until a wooden pick inserted in the center comes out clean, 17 to 20 minutes. Cool 10 minutes in the pan. Remove the cupcakes from the tins and transfer to a wire rack to cool completely.

In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter until it is completely smooth. Add the cream cheese and beat until combined.Add the sugar and the cola and beat until smooth. Be careful not to over beat the frosting or it will lose structure. You can frost with a pastry bag and the largest tip you can find or your preferred method.