Cola cupcakes. Sounds a little strange but oh my. How gorgeous they are. Recently I just needed an afternoon in the kitchen. I needed to mess around and play with a recipe until I had created a mouthful of yumminess. I think I ended up recreating these yummy cupcakes that are always a firm hit whenever I have baked them. It’s a recipe everyone always loves and can’t wait for these little beauties to be made again.
Chocolate and peanut butter cupcakes with the caramel taste of cola topped with creamy icing sprinkled with crushed peanuts, chocolate vermicelli, and sea salt simply make the most delicious treat.
Not quite sure why I originally added cola to a chocolate cake recipe but it gave them a lovely caramel taste which complemented the salted peanut frosting rather well.
These cakes are simple to make as all ingredients are placed in a bowl together and mixed. Even children can help to make these cakes by weighing out the ingredients and sprinkling on the decorations.
This recipe contains peanuts and peanut butter and is therefore not suitable for those who have a nut allergy.
To make these delicious cupcakes:
Cola Cupcakes With Peanut Frosting
- 220 ml Cola
- 65 g Cocoa Powder
- 100 g Unsalted Butter
- 140 g Granulated Sugar
- 75 g Smooth Peanut Butter
- 4 Tablespoons Double Cream
- 1/2 Teaspoon Salt
- 250 g Icing Sugar
- 80 g Unsalted Butter
- 25 ml Whole Milk
- 1 tablespoon Smooth Peanut Butter
- 1 tablespoon Sea Salt
- 1 tablespoon Chocolate Vermicelli
- 1 tablespoon Crushed Salted Peanuts
- Place all of the cake batter ingredients into a bowl and whisk until you have a smooth batter.
- Cook at 170 degrees for around 10 minutes until a cocktail stick comes out clean.
- Remove from the oven and place on a cooling rack to cool.
- Whisk butter and peanut butter until fluffy
- Add icing sugar, cream, and salt and whisk until all is combined.
- If it seems a little thick you can add a few drops to cold water.
- Pipe the frosting on to the cooled cakes and sprinkle with sea salt, crushed peanuts, and chocolate vermicelli.
These cakes don’t last longer than 24 hours in our house but I’m sure if you kept them in an airtight container they would be still gorgeous to your taste buds 48 hours later. They are delicious served as part of a traditional afternoon tea or a luxurious partner to a good quality pot of tea. Made even better when served in china cups.
Have you added unusual ingredients to cakes? Was it a success or something you’d never attempt again?