Description
Indulge in the delightful fusion of rich chocolate and tart cranberries with these Chocolate Cranberry Cupcakes. Perfectly moist and bursting with flavor, these cupcakes are ideal for any occasion—from family gatherings to casual Tuesday treats. Easy to make and visually stunning, they’re sure to impress everyone at your table.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 2 large eggs (room temperature)
- 1/2 cup whole milk (or almond milk)
- 1/4 cup vegetable oil (or melted butter)
- 1/2 cup dried cranberries (chopped if large)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, salt, and sugar.
- In another bowl, beat eggs until frothy, then mix in milk and vegetable oil.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Gently fold in dried cranberries and chocolate chips.
- Scoop batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg