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Coca Cola Peanut Butter Cupcakes
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5 from 6 votes

Chocolate Coca-Cola Cupcakes with Salted Peanut Butter Frosting

The Coca-Cola in this recipe adds a nice "lift" and light texture. Don't use diet Coke as it adds a funky aftertaste. The cake batter will be thin, but bakes into a tender crumb and deep, dark chocolate brown. The peanut butter buttercream frosting will become a go-to recipe to top many cupcakes, cakes, even cookies!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Cake
Servings: 12
Author: Good Dinner Mom


For the cupcakes

  • 1 cup/240 ml Coca-Cola Mexican is best if you can find it since it uses regular sugar, not high fructose corn syrup. If you can't find Mexican Coca Cola, just do NOT use diet
  • 1/2 cup/50 g unsweetened cocoa powder
  • 4 tablespoons 1/2 stick/60 g unsalted butter, cut into fours
  • 1/2 cup plus 2 tablespoons/130 g granulated sugar
  • 1/4 cup firmly packed dark brown sugar
  • 3/4 cup/110 g all-purpose flour
  • 1/2 teaspoon plus 1/8 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 large egg

For the Peanut Butter Buttercream

  • 4 cups/480 g confectioners' sugar
  • 8 ounces 2 sticks/230 g unsalted butter, softened
  • 1 cup/260 g natural creamy peanut butter more is fine for extra peanut flavor
  • 1/4 teaspoon sea salt
  • 4 to 5 tablespoons heavy whipping cream
  • Chocolate jimmies or sprinkles
  • Ground salted peanuts
  • Sel gris or coarse sea salt for sprinkling


Make the cupcakes:

  • Preheat the oven to 350F/180C degrees.
  • Line 12 standard cupcake pan wells with cupcake liners.
  • In a small saucepan, heat the Coca-Cola, cocoa powder, and butter over medium heat until the butter is melted. Add the granulated and brown sugars and whisk until dissolved. Remove the mixture from the heat source and let cool for about 10 minutes.
  • While the Coca-Cola mixture cools, in a medium bowl whisk the flour, baking soda and salt together.
  • In a small bowl, whisk the egg until foamy, then whisk into the cooled cocoa mixture. Getnly stir the flour mixture into the cocoa mixture. It will be thin and might be a little lumpy, that is fine.
  • Divide the batter evenly among the cupcake liners (note: Since the batter is thin, it might help to pour it into a bowl with a pour spout to help better control your pouring.), fill the liners a generous three-quarters full. Bake the cupcakes for 18-20 minutes, or until the cakes spring back when pressed in the middle.
  • Transfer to a cooling rack and allow the cupcakes to cool completely before frosting.

Make the Salted Peanut Butter Buttercream Frosting:

  • Combine the confectioners' sugar, butter, peanut butter, and salt in a large mixing bowl. Beat with an electric mixer on low speed until just combined, then switch to high speed and beat until light and fluffy.
  • Add the heavy whipping cream, 1 tablespoon at a time, and beat until the mixture is lightened and smooth. Transfer to a piping bag fitted with any 1/2-inch decorator piping tip or use a resealable plastic bag with the corner snipped off. Pip the frosting onto the cooled cupcakes.
  • Garnish with jimmies, ground peanuts, and a sprinkling of sel gris (salt).