Chocolate Cranberry Cupcakes Recipe

Name: Chocolate Cranberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried cranberries; 3 tablespoons rum; 3/4 cup butter softened; 1 7/16 cups icing sugar 150g; 1/2 cup Valrhona Cocoa Powder; 6 1/16 tablespoons hot water; 1 teaspoon vanilla extract; 3 large eggs; 5/8 cup whipping cream; 1 3/8 cups plain flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda

Servings: persons

2 cups dried cranberries
3 tablespoons rum
3/4 cup butter softened
1 7/16 cups icing sugar 150g
1/2 cup Valrhona Cocoa Powder
6 1/16 tablespoons hot water
1 teaspoon vanilla extract
3 large eggs
5/8 cup whipping cream
1 3/8 cups plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda

1
Soak dried cranberry with 3 tbsp of rum for one hour.
2
Sieve cocoa powder with hot water and set aside.
3
Sieve plain flour, baking powder and baking soda together.
4
Beat butter and icing sugar together till pale. Gradually add in cocoa mixture and vanilla extract, mix well.
5
Add eggs one at a time mixing until incorporated and slowly add whipping cream into it, mix well.
6
Stop machine and fold in in flour with a rubber spatula, do not over mix and lastly add in dried cranberries, mix well.
7
Spoon chocolate batter into muffin cups to 3/4 full.
8
Bake at preheated oven 170C for 25-30 mins or skewer inserted into centre of the cake comes out clean.
9
Leave cake to cool on wire rack and spread some ganache cream on top of cake using a palette knife or dust some icing sugar over it.
10
Store the remaining cupcakes in the refrigerator and to soften them at room temperature for 15 minutes or longer before consume.

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups dried cranberries, 3 tablespoons rum, 3/4 cup butter softened, 1 7/16 cups icing sugar 150g, and more.

Yes, Chocolate Cranberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cranberry Cupcakes

How did you like this recipe?

Frequently Asked Questions