Recipe adapted from A Cozy Kitchen who adapted it from Baked: The New Frontier
1 cup Coca-cola (The real deal, not diet)
1/3 cup dark unsweetened cocoa powder
1/2 stick unsalted butter, cut into 1-inch pieces
2/3 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1 tsp almond extract
1 cups all-purpose flour
3/4 teaspoons baking soda
1/2 teaspoon salt
1 large egg
Preheat the oven to 350. Place the butter, cocoa powder, and coke in a high sided pot and heat on medium low until the butter melts. I use scharffenberger cocoa powder, but it’s pretty frou frou, so I’m sure any ol’ cocoa powder would do. I like it because it’s a little spicy. And frou frou.
Whisk together the flour and baking soda and salt while that’s happening, and beat egg.
Once the coke/butter/cocoa mixture melts, add the sugars and almond extract and stir until dissolved then stream in the egg while stirring constantly so said egg doesn’t scramble in the warm mixture. Carefully fold in flour, so as not to overmix and render the cupcakes tough/chewy.
Bake at 350 for about 15 minutes.
Frost with Espresso Cream Cheese Frosting.
The almond is pretty close to a cherry flavor, I think next time I will put a tsp of almond extract in the batter, and just go straight espresso on the icing.