Coca-Cola Cake is a Southern favorite, a dense chocolate cake that pairs perfectly with chocolate butter cream frosting. My version uses dark chocolate cocoa instead of unsweetened cocoa, and I omit the traditional marshmallows and pecans.

CocaCola Cupcakes


2 cups sugar
2 cups unbleached all-purpose flour
1/2 cup butter
1 /2 cup vegetable oil
3 tbs Hershey’s Special Dark cocoa powder
1 cup Coca-Cola
1 tsp baking soda
1/2 cup buttermilk
2 eggs
1 tsp vanilla

How I Made Them:

Preheat the oven to 350 degrees and prepare a cupcake tin with festive cupcake wrappers.

Melt the butter over medium heat in a heavy bottom saucepan.  Add the oil, cocoa, and Coca-Cola and whisk together.  Turn up the heat and bring the mixture to a boil.

In a large heat-proof mixing bowl, sift together the sugar and flour.  In a small bowl, dissolve the baking soda in the buttermilk.

Pour the hot liquid mixture over the dry ingredients and mix together with a rubber spatula. Add the buttermilk mixture, then the eggs, then the vanilla, stirring to mix into the batter in between each ingredient.

Fill each cupcake tin about 3/4 full.  Bake for 30 minutes or until a cake tester comes away clean. Let the cupcakes cool completely.

Frost the cupcakes with a simple chocolate buttercream frosting: beat together 3 tbs dark chocolate cocoa, 1 stick of butter, 3 tbs half and half, and confectioner’s sugar (about 3 cups, depending on the consistency you want).

Makes 20 cupcakes (I don’t know why it makes an odd number).

How They Turned Out:

Make sure you have plenty of ice cold milk! These are amazing!!