Utterly adorable, moist and delicious cupcakes. There’s definitely something different about them but you’d never guess that it’s cola! No need to be fussy about brand, but full-sugar cola definitely recommended. I can’t remember how many cupcakes this makes, but the original recipe makes 2 sandwich tins of 23cm
250g Self-raising Flour
300g Golden Caster Sugar
3 heaped tbsp Cocoa
generous pinch Bicarbonate of Soda
2 Eggs, beaten
1tsp Vanilla Extract
For the icing
200g Icing Sugar
For the Sauce
caramel chocolate bar (king size)
splash of double cream
2 tbsp mini marshmallows (optional)
Heat the oven to 180C/350F/Gas4 and put cases in 12 cup bun tins.
Gently melt the butter in the cola over a low heat on the hob. Take a mixing bowl and sieve the sugar, flour and bicarb into it. Add the melted butter and cola to the flour, along with the milk, vanilla and the eggs.
Sift the flour, sugar, cocoa and bicarbonate of soda into a bowl. Melt the butter and cola drink gently in a pan then add to the dry ingredients, together with the milk, eggs and vanilla.
Combine gently but thoroughly then fill the bun cases (as mentioned, it makes more than 12 but I can’t remember, have fun, use your judgement and let me know!) Bake for 12-16 minutes until a skewer comes out clean.
Gently melt to the butter, cola and cocoa in a pan, then bring to the boil and add in the icing sugar. Beat until the icing comes together and then dollop onto the cupcakes while they are still warm
As I made individual cakes I decorated these with micro marshmallows. But if you make this as a sandwich cake you can make a sauce to serve it with by melting the chocolate caramel bar in the cream then adding the marshmallows until they’re soft and squishy but not melted in. Original recipe and concept by James Martin