Two things inspired me to create these extra moist, richly decadent cupcakes — old-fashioned, glass-bottle black cherry soda and chic & stylish cupcake papers.
I found the Olde Brooklyn Brighton Beach Black Cherry Soda at a HomeGoods® in Minneapolis. I love drinking ice-cold soda from a glass bottle. Who knows if it really tastes better or if it’s just the sentimental feeling it sparks when you pop the cap off.
The stylish cupcake liners were given to me by Sutton Gourmet Paper. I was excited to try them because the company claims that the papers keep their color and design even after baking chocolate cupcakes in them. They are right! As you can see in my photos, the liners look just as pretty after I baked the cupcakes. Thank you, Natalie!
Cupcakes are *rock stars* of the bakery world right now (although getting a run for their sugar from the current pie craze), but I’ve never really been a big fan of them. They are often dry with a big glob of frosting on top. But these are moist with the perfect balance of chocolate and black cherry flavor infused in the cupcake and frosting.
Black Cherry Soda Cupcakes
Makes 24-28 cupcakes
1 package chocolate cake mix (for 9×13 pan)
1/2 cup cocoa
1-1/3 cup black cherry soda
1 teaspoon cherry extract
1 cup Miracle Whip salad dressing
1/2 cup cherry flavored baking morsels, finely chopped or ground—I used my cheese grater to finely grind the chips into tiny shavings
Preheat oven to 350°. Combine all ingredients in a large mixing bowl. Beat on medium speed until blended. Fill cupcake liners* 2/3 full. Bake at 350° for 20-25 minutes or until toothpick inserted in middle comes out clean. Cool completely before frosting. Store frosted cupcakes in the refrigerator.
*Note: I used square cupcake pans.
Black Cherry Soda Frosting
8 ounces cold cream cheese
5 Tablespoons unsalted butter, softened at room temperature
2 teaspoons cherry extract
1 teaspoon black cherry soda
2 to 2-1/2 cups powdered sugar
In a medium bowl, beat cream cheese and butter with a mixer just until blended. Be sure the cream cheese is cold and the butter is at room temperature. Add the cherry extract and the black cherry soda. Add 1/2 cup of the powdered sugar at a time and beat just until smooth. Add more/less powdered sugar and black cherry soda until you get your desired frosting consistency.
What’s your favorite glass-bottle soda?
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