Chocolate Cherry Cola Cupcakes with Red Licorice Filling and Marshmallow Frosting

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1.5 teaspoons baking soda 
• 0.5 cup canola oil 
• 0.8 cup cocoa powder 
• 1 cup cherry cola warmed for 1 minute
• 3 teaspoons cherry cola 
• 0.3 cup cornstarch 
• 0.8 teaspoon cream of tartar 
• 8  egg whites 
• 4  egg yolks slightly beaten
• 2 large eggs 
• 1.8 cups flour all-purpose
• 1.5 cups granulated sugar 
• 2 cups granulated sugar 
• 1 cup half-and-half 
• 5 ounces licorice red ( 10 jumbo pieces) (recommended: Vines)
• 0.8 cup powdered sugar 
• 0.3 teaspoon salt 
• 1 teaspoon salt 
• 1 tablespoon vanilla extract pure
• 1 teaspoon vanilla extract pure
• 2 cups water 
• 2 cups yogurt-covered pretzels crushed

Equipment

• bowl
• sauce pan
• oven
• whisk
• wire rack
• hand mixer
• muffin liners

Directions

1. Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
2. In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt.
3. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the warmed cherry cola until fully combined.
4. Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15 minutes.
5. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
6. Fill each of the cupcakes with Red Licorice Filling.
7. Sprinkle the crushed yogurt covered pretzels on top. Top with Marshmallow Frosting and drizzle with Cherry Cola Glaze.
8. Tear the licorice into 1 inch pieces and place in a saucepan with the water over medium heat until it comes to a boil.
9. Remove from the heat and let cool.
10. Whisk in the sugar, cornstarch, salt, and egg yolks. Cook over medium heat, whisking constantly, until thick and bubbly. Continue to cook for 1 minute, and then remove from the heat. Cool to room temperature.
11. Place the egg whites, sugar, and cream of tartar in a heat-safe bowl over a saucepan with boiling water.
12. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.
13. Add the cherry cola, 1 teaspoon at a time, to the powdered sugar until it has a good consistency to drizzle on cupcakes.