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a bunch of cupcakes on a white cake stand

Coca Cola Chocolate Cherry Cupcakes

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These Coca Cola Chocolate Cherry Cupcakes are so moist and delicious. They are stuffed with cherries then topped with a delicious whipped cream frosting!
Course Dessert
Cuisine American
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Servings 12 cupcakes
Calories 330


For the Cupcakes:

  • cups all-purpose flour
  • 3 Tablespoons cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 egg
  • ½ cup buttermilk
  • ¾ cup Regular Coke
  • teaspoons vanilla extract
  • 1 (21 oz) can cherry pie filling

For the Icing:

  • 1 cup heavy whipping cream
  • 4 Tablespoons powdered sugar
  • Maraschino Cherries, for garnish


  • Preheat the oven to 350 degrees and line a muffin pan with cupcake liners. Set aside. Mix the flour, cocoa powder, baking soda, and salt in a medium sized bowl and set aside.
  • Mix the flour, cocoa powder, baking soda, and salt in a medium sized bowl and set aside.
  • In a separate large mixing bowl, cream together the sugar and butter with an electric mixer, beating on medium-high speed until fluffy. Add the egg and beat for one more minute. In another small bowl, combine the buttermilk, Coke, and vanilla extract. Allow time for the foam to go go down when measuring the Coke. Your mixture might look curdled when you add the buttermilk. That's normal.
  • Beginning with the flour mixture, add in small parts to the butter mixture, alternating with the Coke mixture. Beat each addition just until incorporated.
  • Divide the batter evenly between the muffins tins. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool and then transfer to a wire rack to cool completely.
  • Once cooled, use a small sharp knife to cut out a cone shape in the middle of each cupcake. Add a spoonful of cherry pie filling (2 to 3 cherries) to the well.
  • Beat the heavy whipping cream in a chilled bowl with whisk attachment (or hand mixer), beginning on low speed. I like to place my mixing bowl and whisk attachment in the freezer for a few minutes before mixing. Once the cream gets frothy begin adding the powdered sugar, 1 tablespoon at a time, increasing speed as the cream comes together until you reach medium-high speed. Whip the cream until it holds stiff peaks (if you dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside down). Pipe the whipped cream onto cupcakes as desired and top with maraschino cherries for garnish. Enjoy!


  • Chill your frosting bowl. To make the frosting, I like to chill my metal mixing bowl in the freezer for about 10 minutes before beating the heavy cream. It helps the frosting come together better, and quicker too.
  • Change up the filling. You could easily swap the cherry pie filling with strawberry pie filling. You can also leave it out completely if filled cupcakes aren't your thing.
  • Swap Coca Cola for Dr. Pepper. You can swap out the Coca Cola for Dr. Pepper, too! Either one works great at keeping the cupcakes moist, flavorful, and fluffy.
  • How to Store: Leftover cupcakes that you do not plan to eat right away need to be stored in the refrigerator due to the whipped cream frosting. They will keep for up to 2 days in the refrigerator, though they taste best when eaten fresh.


Calories: 330kcal | Carbohydrates: 44g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 128mg | Potassium: 121mg | Fiber: 1g | Sugar: 17g | Vitamin A: 665IU | Vitamin C: 1.9mg | Calcium: 38mg | Iron: 1.1mg