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Choc Cherry Cola Cupcakes

The Scran Line

Everything means more with a cherry on top.



  • 50 grams cocoa powder
  • 175 grams plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 175 grams unsalted butter, softened
  • 175 milliliters cola
  • 12 cherries (get the nice shiny good looking ones)
  • Chocolate Sauce to drizzle
  • 4 tablespoons Cherry brandy or 1 teaspoon cherry brandy essence
  • Chocolate Sauce center
  • 250 milliliters chocolate sauce
  • 2 tablespoons Cherry brandy or 1 teaspoon cherry brandy essence
  • Frosting
  • Fluffy Vanilla Buttercream Frosting
  • 2 tablespoons Cherry brandy or 1 teaspoon cherry brandy essence
  • Americolour Deep Pink food gel

Let's get Cooking...

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  3. Next, add cola and eggs in a jug and whisk well.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  5. Fill each paper 1/2 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  6. While the cupcakes are baking and cooling, prepare your chocolate sauce center by combining the sauce and brandy together. Place in a squeeze bottle or piping bag and set aside.
  7. Prepare your buttercream frosting setting about 3 tablespoons of plain vanilla aside and cherry brandy or essence to the rest, along with pink food dye. Mix until well combined.
  8. Fit the end of your piping bag with a 1M tip and pipe in a swirl motion as demonstrated in the video. Drizzle some chocolate sauce over the frosting add a swirl of vanilla (using a Wilton 32) before you place a cherry on top.