3 cups all purpose, unbleached flour
6 teaspoons Cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 cups sugar
1 cup unsalted butter (2 sticks)
2 eggs (or one 1/4 cup of cherry yogurt and one 1/4 cup of vanilla yogurt)
1 cup vanilla soy/almond milk
1 1/2 cups of Whole Food's Mexican Cola
3 teaspoons vanilla extract
Preheat oven to 350 degrees (F)
Mix flour, cocoa, baking soda, and sea salt into a medium bowl and set aside.
In a mixing bowl, combine sugar and butter and beat until light and fluffy. Mix in eggs (or yogurt), then beat until blended.
In a small bowl, combine milk, cola, and vanilla. Make sure the foam settles after you mix together. Foam will do no good for us!
Beginning with the flour mixture, add to the butter mixture. Alternate between the flour mixture and cola mixture. This should take 4 times to empty the bowls. Beat each mixture that is added.
Line the muffin/cupcake pans, add mixture 2/3 ways full. Bake for 18-20 minutes
Use the Vanilla Frosting recipe. I added cherries on top and in the middle for extra. That is optional.