Best 9 Chocolate Cherry Cola Cupcakes With Red Licorice Filling And Marshmallow Frosting Recipes

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Cupcakes: delightful treats that come in a variety of sizes, flavors, and colors, perfect for any occasion. When it comes to combining unique and delicious flavors, chocolate cherry cola cupcakes with red licorice filling and marshmallow frosting stand out as a true culinary gem. This decadent treat offers a harmonious blend of classic flavors, with the rich taste of chocolate and the refreshing fizz of cherry cola, complemented by the chewy texture of red licorice filling and the fluffy sweetness of marshmallow frosting. Get ready to embark on a sweet journey as we explore the steps to creating these irresistible cupcakes that are sure to impress your taste buds and leave you craving more.

Here are our top 9 tried and tested recipes!

CHOCOLATE CUPCAKES WITH GANACHE AND MARSHMALLOW FROSTING



Chocolate Cupcakes with Ganache and Marshmallow Frosting image

Provided by Food Network

Time 45m

Yield 24 cupcakes

Number Of Ingredients 19

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup half-and-half
1/2 cup canola oil
1 tablespoon pure vanilla extract
1 cup boiling water
Chocolate Ganache, recipe follows
Marshmallow Frosting, recipe follows
1 cup heavy whipping cream
12 ounces semisweet chocolate, chopped or chips
8 egg whites
2 cups granulated sugar
3/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
  • In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the boiling water until fully combined.
  • Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
  • Dip the tops of the cupcakes in Chocolate Ganache. Pipe Marshmallow Frosting onto the cupcakes using a pastry bag and your favorite tip.
  • In a medium saucepan, bring the whipping cream to a simmer. Take off the heat and add the chocolate. Let the mixture sit for 5 minutes. Whisk the mixture until smooth and creamy.
  • Place egg whites, sugar and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.

CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES



Chocolate-Marshmallow Cream-Filled Cupcakes image

Delicious creamy marshmallow-filled chocolate cupcakes. Fun to make, and so tasty to eat!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Whipped fluffy white frosting
3/4 cup marshmallow creme
1 container Betty Crocker™ Rich & Creamy rainbow chip frosting
3/4 cup Betty Crocker™ Whipped fluffy white frosting

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
  • Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
  • In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
  • In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.

Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 2 g, TransFat 1 1/2 g

CHOCOLATE CHERRY CUPCAKES



Chocolate Cherry Cupcakes image

A Nigella Lawson recipe that always has people asking for more - even people who don't normally eat chocolate cakes. Very morish. Use the best jam you can afford. If you use a relatively cheap jam, it'll probably be sweeter so use less sugar. You could also try adding a splash of kirsch to the batter and icing if you so desire. Very easy to make too.

Provided by Lisa Connelly

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

125 g soft unsalted butter
100 g dark chocolate, broken into pieces
300 g morello cherry jam
150 g caster sugar
1 pinch salt
2 large eggs, beaten
150 g self-raising flour
100 g dark chocolate
100 ml double cream
12 natural coloured glace cherries

Steps:

  • Preheat the oven to 180C/gas mark 4.
  • Melt the butter in a heavy bottomed pan.
  • When it's nearly comletely melted, stir in the chocolate.
  • Leave it for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted.
  • Now add the cherry jam, sugar, salt and eggs.
  • Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.
  • Scrape and pour into the muffin papers standing in a muffin tin and bake for 25 minutes.
  • Cool in the pan for 10 minutes before turning out.
  • When the cupcakes are cool, break the chocolate for the icing into little piecesand add them to the cream in a saucepan.
  • Bring to the boil, remove from the heat and whisk the mixture either by hand, or with an electric mixer till it's thick and smooth.
  • Ice the cakes with a spoon and put a cherry on the centre of each cake.

Nutrition Facts : Calories 375.2, Fat 22.7, SaturatedFat 13.8, Cholesterol 69.3, Sodium 200.4, Carbohydrate 45.1, Fiber 3.8, Sugar 24.9, Protein 5.1

CHOCOLATE-CHERRY CUPCAKES



Chocolate-Cherry Cupcakes image

If you're a fan of chocolate and cherry, then these cupcakes are for you! Start by making a quick cherry compote to use in both the cupcakes and the frosting for maximum cherry flavor! The cherry buttercream recipe makes enough to generously frost the cupcakes, so keep that in mind when making it!

Provided by Kim

Time 1h40m

Yield 24

Number Of Ingredients 21

2 ½ cups frozen tart cherries, pitted
½ cup white sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup firmly packed dark brown sugar
½ cup unsalted butter, softened
½ cup white sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup sour cream, at room temperature
½ cup strongly brewed coffee, cooled to room temperature
1 cup unsalted butter, softened
4 cups powdered sugar, or as needed
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons heavy cream

Steps:

  • Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl. Stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.
  • Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.
  • Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.
  • Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
  • Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.
  • Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.
  • Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.
  • Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.
  • Spread or pipe frosting over the cooled cupcakes.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 50.8 g, Cholesterol 51.9 mg, Fat 15.1 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 214.9 mg, Sugar 39.4 g

DARK CHOCOLATE-CHERRY CUPCAKES



Dark Chocolate-Cherry Cupcakes image

Moist, chocolaty cupcakes with juicy pie cherries inside. Adapted from Kelly Smith's "Dark Chocolate Cake II."

Provided by Taylor R

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 45m

Yield 24

Number Of Ingredients 12

2 cups all-purpose flour
2 cups white sugar
¾ cup Dutch-process dark chocolate cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
2 large eggs
¼ cup salted butter, softened
¼ cup canola oil
2 teaspoons almond extract
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease or line two 12-cup muffin tins with paper liners.
  • Stir flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Dig a well in the center and pour in buttermilk, eggs, butter, oil, and almond extract. Begin stirring, then use an electric mixer to make to a smooth, thick batter. Pour in cherry pie filling and stir until distributed.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full. Try to distribute cherries evenly.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 23 to 27 minutes. Let cool completely.

Nutrition Facts : Calories 185.8 calories, Carbohydrate 33.6 g, Cholesterol 21 mg, Fat 5.3 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 209.1 mg, Sugar 17.2 g

CHERRY COCA COLA CUPCAKES RECIPE



Cherry Coca Cola Cupcakes Recipe image

Everything you love about cherry coke in a delicious cupcake!

Provided by Lauren

Categories     Dessert

Time 33m

Number Of Ingredients 9

15.2 ounce devil's food cake mix
1 cup cherry coca cola ((not diet))
⅓ cup Maraschino cherry liquid ((from cherry jar))
3 eggs
⅓ cup oil
48 maraschino cherries
16 ounce cream cheese frosting
¼ cup Maraschino cherry liquid
¼ cup chocolate syrup (optional)

Steps:

  • Preheat oven to 350 degrees.
  • In a bowl, combine cake mix, coca cola, cherry liquid, eggs, and oil.
  • Mix until combined.
  • Fill cupcake liners 2/3 way full.
  • Top each uncooked cupcake with one stemless cherry.
  • Bake cupcakes according to directions on box.
  • Combine frosting and liquid in a bowl.
  • Frost cupcakes with cherry frosting and top with maraschino cherry. Drizzle with chocolate syrup if desired!
  • Enjoy!

Nutrition Facts : Calories 221 kcal, Carbohydrate 33 g, Protein 2 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 20 mg, Sodium 195 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

CHOCOLATE CHERRY CUPCAKES



Chocolate Cherry Cupcakes image

Inside each of these cupcakes is a fruity surprise! I start with a convenient cake mix to produce these special treats. -Bertille Cooper, California, Maryland

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 7

1 package chocolate cake mix (regular size)
1-1/3 cups water
1/2 cup canola oil
3 large eggs
1 can (21 ounces) cherry pie filling
1 can (16 ounces) vanilla frosting
Chocolate curls, optional

Steps:

  • In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Place a rounded teaspoonful of pie filling in the center of each cupcake. Set remaining pie filling aside. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool completely. , Frost cupcakes; top each with one cherry from pie filling. Garnish with chocolate curls if desired. Refrigerate remaining pie filling for another use.

Nutrition Facts : Calories 252 calories, Fat 11g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 187mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE CUPCAKES WITH MARSHMALLOW CREAM FILLING



Chocolate Cupcakes with Marshmallow Cream Filling image

Moist, tender chocolate cake conceals a marshmallow filling in these delightful treats. They're yummy even without frosting. -Deborah Lowery, Middleport, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 1-1/2 dozen.

Number Of Ingredients 24

3/4 cup boiling water
1/2 cup baking cocoa
1/4 cup hot brewed coffee
1/2 cup unsalted butter, softened
1-1/4 cups sugar
2 large eggs
2 teaspoons vanilla extract
1-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
FILLING:
2 teaspoons hot water
1/4 teaspoon salt
1 jar (7 ounces) marshmallow creme
1/2 cup shortening
1/2 teaspoon vanilla extract
1/3 cup confectioners' sugar
FROSTING:
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
3/4 teaspoon vanilla extract
1-1/2 cups confectioners' sugar
Assorted seasonal sprinkles and candies

Steps:

  • In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside., In a large bowl, cream butter and sugar until light and fluffy. , Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Combine hot water and salt; stir until dissolved. Cool. In a large bowl, beat the marshmallow creme, shortening and vanilla until light and fluffy. Gradually add the confectioners' sugar and salt mixture. Beat until fluffy., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with marshmallow filling. Push the tip through the top to fill each cupcake., In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers.

Nutrition Facts : Calories 328 calories, Fat 15g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 211mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

CHERRY-FILLED CUPCAKES WITH CHOCOLATE FROSTING



Cherry-Filled Cupcakes with Chocolate Frosting image

Here's the bake shop version of the sweet shop favorite, chocolate-covered cherries. Each cupcake's got a maraschino cherry baked inside.

Provided by My Food and Family

Categories     Home

Time 1h23m

Yield 24 servings

Number Of Ingredients 7

1 pkg. (2-layer size) white cake mix
24 maraschino cherries, stemmed, drained and patted dry
2 oz. BAKER'S Unsweetened Chocolate
1 pkg. (16 oz.) powdered sugar
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3 Tbsp. milk

Steps:

  • Heat oven to 350º F.
  • Prepare cake batter as directed on package. Spoon 2 Tbsp. batter into each of 24 paper-lined muffin cups. Top each with 1 cherry; cover with remaining batter.
  • Bake 20 to 23 min. or until toothpick inserted near centers comes out clean. Cool 10 min.; remove from pan to wire racks. Cool completely.
  • Microwave chocolate in medium microwaveable bowl on HIGH 1-1/2 min. or until almost melted, stirring every 30 sec.; stir until completely melted. Cool 5 min. Add sugar, cream cheese and vanilla; beat with mixer until blended. Gradually add milk, beating until blended. Spread onto cupcakes.

Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 28 g, Protein 2 g

Tips:

  • Use two bowls to mix your wet and dry ingredients separately. This will help to ensure that all of the ingredients are evenly distributed throughout the batter.
  • Do not overmix the batter. Overmixing can result in tough, dense cupcakes. Mix just until the ingredients are combined.
  • Use a cupcake scoop to fill the cupcake liners. This will help to ensure that all of the cupcakes are the same size and shape.
  • Bake the cupcakes in a preheated oven. This will help to prevent the cupcakes from sinking in the center.
  • Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.

Conclusion:

These chocolate cherry cola cupcakes are a delicious and festive treat that are perfect for any occasion. With their moist chocolate cake, cherry cola filling, and marshmallow frosting, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a fun and easy dessert to make, give these chocolate cherry cola cupcakes a try!

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