Chocolate Chip Cherry Cola Cupcakes… dreaming of cake

Since launching the blog last week, I’ve had a few comments from my lovely friends about how dangerous this blog might be to those trying to lose weight. Fear not! Here’s a recipe without sugar or eggs, so it must be super healthy… right…?

One year, a long time ago, I had a calendar that featured a different cupcake recipe every day. I used to just sit at my desk, staring at the gorgeously delicious pictures… I’m not sure a lot of work got done that year… don’t tell anyone…

No sugar or eggs, but plenty of cherry cola (so… fruit…?) – although they definitely do not end up tasting of cherry! It adds a sweetness along with the condensed milk to replace the sugar, and let’s face it, it’s quite fun putting cola in a cupcake!

Chocolate chip cherry cola cup cakesChocolate chunk cherry cola cupcakes

Makes 12 – you’ll need a 12 hole muffin tin


100g soft baking spread (or butter/margarine)
225ml condensed milk
140g self raising flour
60g cocoa powder
1 tsp baking powder
100g dark chocolate chunks*
½ tsp vanilla extract
200ml cherry cola

*Grab a cheap, supermarket own brand bar and chunk it up!


  1. Preheat your oven to 190°C/170°C fan/Gas Mark 5.
  2. Line your muffin tin with cases – I love using brightly coloured silicone cases – just throw in the dishwasher and reuse!
  3. Beat the butter with an electric mixer for a couple of minutes until it’s lighter – I find this makes it easier to mix the other ingredients into.
  4. Add the condensed milk and mix together until combined.
  5. Mix the flour, cocoa and baking powder together in the scale pan or another bowl, then gradually add this to the butter and condensed milk mixture, mixing as you go.
  6. Stir in the vanilla extract, then the cola, using a wooden spoon rather than an electric mixer as the wet mix will fly everywhere. Literally. Everywhere.
  7. Mix until smooth.
  8. Pour yourself a glass of cherry cola with what’s left and enjoy a taste of childhood whilst finishing the cakes.
  9. Add the chocolate chunks and mix in.
  10. Using a cheapy ice cream scoop, portion out into your 12 cases. Be generous, there’s plenty of mix!
  11. Bake for 20-25 minutes until they start to crack on top.
  12. Remove from the oven and let cool in the tin for five minutes.
  13. Remove and cool on a rack.

You can adapt this recipe to include white or milk chocolate chunks – just reduce the dark chocolate and make up with white or milk chocolate. You could also add nuts – 50g of chopped macadamia nuts or walnuts would work well.


Adapted from ‘500 Cupcakes’, published by Sellers Publishing, Inc.