I make a lot of cupcakes. I am very very picky with my recipes too, but here is one that is freakin’ awesome… super moist, perfect balance of flavor, and liked by all 35 people who tried one (then went back for 2nd’s)

Coca-Cola Cupcakes

• 1 cup Coca-Cola
• 1/2 cup butter (I used unsalted)
• 1/2 cup vegetable oil (I used Mazola Cholesterol-Free, 0 Trans Fat oil)
• 1/4 cup powdered cocoa
• 22 large marshmallows
• 2 cups all purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1 cup buttermilk (I used reduced fat)
• 2 large eggs, beaten before added

1. Preheat oven to 325 degrees.
2. Line cupcake pans with paper liners (silver metallic liners work best).
3. In a small saucepan, mix Coca-Cola, butter, vegetable oil and cocoa and bring to a boil
4. Remove from heat and add in the marshmallows.
5. Place a lid on the saucepan and leave until marshmallows begin to melt, then stir well. If marshmallows aren’t melting well, turn the stove on again and keep mixing until the marshmallows are melted. Then, set aside to cool.
6. Now, mix flour, sugar, and baking soda in a large mixing bowl.
7. Add buttermilk, eggs, and vanilla; mix well.
8. Combine flour-mix and milky mix.
9. Use a pour-spout ladle and pour (quite liquidy) cupcake batter into cupcake pan liners until they are 4/5 full. They will puff up slightly above the rim, but shouldn’t pour over.
10. Bake at 325 degrees for approximately 20 minutes or until toothpick inserted in center comes out clean.
11. Set pan aside to cool for 5 min, then take cupcakes out and put them on a rack to cool (I used my toaster oven racks).
12. Once cooled, frost about 6 at a time with your favorite frosting (I used fun-fetti on some and triple chocolate fudge on others), then add sprinkles (before frosting hardens).
13. Put those 6 in the fridge, and start on the next 6.
14. Let cool for about 2 hours (I cooled mine overnight). Eat the yumminess to your heart’s content!