Blue Velvet Cheerwine Cupcakes with Chocolate Buttercream

By Fresh Beats, Fresh Eats
February 7, 2016
1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: It’s Super Bowl 50, which means you’re gonna see roughly a million and a half posts with cutesy-colored football cakes, “bro” snacks, and other assorted Super Bowl recipes to slowly engorge yourself with while Coldplay lip-synchs something during the halftime show.

With all of that action, how could I not get a slice?

Look, you all know I’m not the biggest fan of America’s favorite non-stock-car-related pasttime, but I’m willing to get on board with any snack-related activity, particularly when it involves my current home state. So go make a vine of you doing the dab so people can see how terrible of a dancer you are, go make some blue velvet Cheerwine cupcakes, and go Panthers.
Fresh Beats, Fresh Eats

Makes: 14


  • 1 1/2 cups AP flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • 1/2 cup unsalted butter (room temp)
  • 1 cup sugar
  • 2 large eggs
  • 1 ounce blue food coloring
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon vanilla
  • 1/2 cup buttermilk
  • 3/4 cup Cheerwine (cherry coke works if you can't get any)
  • 1/4 cup salt
  • 1/8 teaspoon cherry oil or flavoring
  • fleur de sel (for garnish)
  • blue sprinkles (for garnish)


  • 1/2 cup unsalted butter (room temp)
  • 4 ounces dark chocolate
  • 1 tablespoon cocoa powder
  • 1/4 cup (+2 tbsp) heavy cream
  • 1/2 teaspoon vanilla extract
  • 4 cups powdered sugar
  1. First, preheat your oven to 350.
  2. Whisk the dry stuff: flour, baking soda, cocoa powder, and salt. Make sure you sift the cocoa powder first to get the chunks out of there.
  3. Cream together the butter and sugar in a stand mixer on medium for 2-3 minutes, until they're light and fluffy.
  4. Mix in the eggs one at a time.
  5. Mix in the vinegar, food coloring, vanilla, and cherry flavoring. Make sure you go REAL easy on the cherry stuff; it's a lot stronger than your everyday vanilla extract. Add a bit too much and it's gonna taste like you're eating cherry rubbing alcohol.
  6. Mix together the cheerwine and buttermilk in a seperate bowl. Yes, it will look disgusting, don't worry about it.
  7. Add in the dry stuff and the cheerwine/buttermilk mix, alternating between the two until both are fully mixed in.
  8. Pour the batter into a cupcake tin with cupcake liners, and bake for about 25 minutes.
  9. Take the cupcakes out, cool for 5 minutes, then cool completely on the cooling rack while you make the frosting.
  10. First, melt the chocolate over a double boiler, then move it to a seperate bowl to cool. You can also microwave it in 10 second intervals in a glass bowl if you want, stirring between intervals.
  11. Stir in the cocoa powder as the chocolate cools.
  12. Cream your butter for 2-3 minutes on medium.
  13. Mix in the heavy cream, followed by the vanilla. Don't worry if it isn't fully mixed, it'll come together in the end, I promise.
  14. Mix in the chocolate, then the powdered sugar, both on low. Once the sugar is fully mixed in, crank up the mixer to high for 15 seconds to get a nice, whipped texture.
  15. Once the cupcakes are completely cool, frost those bad boys and top with some blue sprinkles and a couple flakes of fleur de sel.
  16. Eat.

More Great Recipes:
Cake|Dessert|Make Ahead|Serves a Crowd