Description
Indulge in the delightful combination of rich chocolate and tart cranberries with these Chocolate Cranberry Cupcakes. Perfectly moist and bursting with flavor, each bite offers a symphony of sweetness and tanginess that’s sure to impress at any gathering. Easy to make, these cupcakes are ideal for both novice bakers and seasoned pros, bringing warmth and nostalgia to your kitchen.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 cup dried cranberries (plump)
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time along with vanilla extract; mix until smooth.
- Gradually combine dry ingredients with milk until just mixed.
- Fold in cranberries (and chocolate chips if using).
- Fill liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 18g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg