Preheat oven to 350. Prepare cupcakes pans, set aside. For the cupcakes, combine cake mix, pudding mix, sour cream, and oil in your stand mixer. Mix until combines. Add in eggs, coke and cherry juice. Stir until all ingredients are incorporated. Using a large cookie scoop, fill your cupcake liners about 2/3 full. Youâ??ll have enough batter for 24 cupcakes. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes stand in the pan for about 5 minutes before removing to a cooking rack.
For the glaze combine sugar and coke in a bowl. Whisk in cocoa powder until glaze is smooth. You may have to add more coke if the consistency is too thick. Spread over the tops of cooled cupcakes. Let glaze set before frosting.
For the frosting, beat butter and shortening until very creamy. Slowly add in powdered sugar one cup at a time. Add cherry juice by tablespoons until you have a good spreading or piping consistency. You may need to add more cherry juice or milk to make frosting creamier.