Chocolate Cherry Cola Cupcakes with Red Licorice Filling and Marshmallow Frosting

Recipe courtesy of Bake You Happy, Cupcake Wars, 2010
TOTAL TIME: 42 min
Prep: 25 min
Inactive Prep: --
Cook: 17 min
 
YIELD: 24 cupcakes
LEVEL: Intermediate

ingredients

  • 1/2 cup canola oil
  • 1 tablespoon pure vanilla extract
  • 1 cup cherry cola, warmed in microwave for 1 minute
  • Red Licorice Filling, recipe follows
  • 2 cups crushed yogurt-covered pretzels
  • Marshmallow Frosting, recipe follows
  • Cherry Cola Glaze, recipe follows
RED LICORICE FILLING:
  • 5 ounces red licorice (about 10 jumbo pieces) (recommended: Red Vines)
  • 2 cups water
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 egg yolks, slightly beaten
CHERRY COLA GLAZE:
  • 3 to 5 teaspoons cherry cola
MARSHMALLOW FROSTING:
  • 8 egg whites
  • 2 cups granulated sugar
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Directions

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 warmed cherry cola 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 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.

Fill each of the cupcakes with Red Licorice Filling. Sprinkle the crushed yogurt covered pretzels on top. Top with Marshmallow Frosting and drizzle with Cherry Cola Glaze.
Red Licorice Filling:
Tear the licorice into 1 inch pieces and place in a saucepan with the water over medium heat until it comes to a boil. Remove from the heat and let cool. Whisk in the sugar, cornstarch, salt, and egg yolks. Cook over medium heat, whisking constantly, until thick and bubbly. Continue to cook for 1 minute, and then remove from the heat. Cool to room temperature.
Cherry Cola Glaze:
Add the cherry cola, 1 teaspoon at a time, to the powdered sugar until it has a good consistency to drizzle on cupcakes.
Marshmallow Frosting:
Place the 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.

Notes

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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