If you’re looking for an amazing dessert recipe, get ready to fall in love with the flavor of these Chocolate Cupcakes with Cranberry Buttercream Frosting. Not only does every bite give you that perfect balance of chocolate and cranberry but isn’t life just better when you can walk and eat your dessert at the same time? I’m a huge fan of cupcakes for this vary reason because desserts should be “on-the-go” treats as well!
When it comes to holiday desserts, there are so many different options to try and choose from. I’m typically a Pecan Pie or a Pumpkin Pie kind of girl, but it’s 2020, and nothing about this year is “typical”.
So this year, I’m changing up my game. And I’m doing it big as well. While I know I’m going to be making all the traditional desserts for the holidays, I’m adding these delicious Chocolate cupcakes to the list. Because the thought of having a cranberry frosting on top of these crazy good cupcakes really does make me smile!
Can you use canned cranberry sauce instead of fresh cranberries in this recipe?
I would think that this switch would be possible but it is going to vary up the taste and flavor. Because when it comes to having a fresh-tasting frosting, using fresh ingredients is always going to be best.
I love using fresh cranberries because it’s such a tart and sweet flavoring. I also like the texture of having the bits of cranberries in the frosting as well.
How can you tell when cupcakes are done baking?
The easiest way to tell when cupcakes are done baking is to use the toothpick test. Grab a clean toothpick from the cabinet and stick it into the middle of one of the cupcakes. If it comes out clean, that’s the indicator that you’re looking for to tell you that your cupcakes are done baking.
If the toothpick comes out when batter on it, you’re going to need to have the cupcakes cook for a little bit longer. I would recommend checking every couple of minutes or so as a precaution to not overcooking them during this process.
Tips for Making These Chocolate Cupcakes and Cranberry Frosting
The biggest thing to keep in mind when you’re dealing with any cupcake recipe is that you need to be certain that your cupcakes are completely cooled down before you attempt to frost them. Trust me on this one…sometimes patience is not my virtue and I’ve skipped this step only to regret it later as the frosting was literally sliding and melting off the tops… (A little like in these photos.)
To learn from my mistakes, just allow the cupcakes time to cool down. Not only will this make them ready for frosting but it will also give them time to firm up and not be so hot to eat as well.
The other thing to keep in mind is that you’re going to want to keep your cupcakes store in a way that keeps them as fresh as possible. Since these cupcakes and frosting have ingredients in them that need to be kept cool, storing them in an airtight container in the fridge is going to be what needs to happen.
And if you decide that you want to freeze any of the cupcakes for later, be certain to freeze them without the frosting on them. You can always whip up the frosting later and give them a fresh new taste!
Enjoy making these fun and unique holiday cupcakes over the next few months. They’re easy to make and taste so great that you’re definitely going to be making these cupcakes over and over again!
Ingredients for Chocolate Cupcakes with Cranberry Buttercream Frosting
- Sugar
- Flour
- Hershey’s dark chocolate cocoa powder
- Baking soda
- Baking powder
- Salt
- Eggs
- Milk
- Vegetable oil
- Vanilla
- Boiling water
Ingredients for Cranberry Sauce
- Cranberries
- Sugar
- Water
Ingredients for Cranberry Buttercream Frosting
- Cream cheese
- Butter (room temperature)
- Confectioner’s sugar
- Cranberry syrup
- Crushed cranberries
(Actual measurements in the recipe card below.)
How to make Chocolate Cupcakes with Cranberry Buttercream Frosting
- Preheat oven to 350° and grease a muffin pan or line with baking liners.
- In a large mixing bowl, mix together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate mixing bowl, whisk eggs. Add milk, oil, vanilla, and boiling water.
- Pour the wet ingredients into the large mixing bowl of dry ingredients and mix on medium speed until fully combined.
- Bake for 22-25 minutes or until toothpick inserted in center comes out clean.
How to make Cranberry Syrup
- Place cranberries, water, and sugar into a medium saucepan and cook over low/medium heat, stirring frequently, for approximately 10 minutes, or until thickened.
How to make Cranberry Buttercream Frosting
- In a medium mixing bowl, mix together softened cream cheese and butter until combined.
- Gradually stir in powdered sugar until frosting is light and fluffy.
- Slowly fold in leftover crushed cranberries and cranberry syrup.
Try these delicious Chocolate Cupcakes with Cranberry Buttercream Frosting
Here are a few more delicious recipes you can find on the blog:
- Gingerbread Cupcakes with Molasses Frosting
- Cranberry Pecan Oatmeal Cookies
- Cranberry Orange Pecan Loaf
- And, 19 Delicious Apple Recipes
- 2 cups sugar
- 1¾ cup flour
- ¾ cup Hershey's Dark Cocoa Powder
- 1½ tsp baking soda
- 1½ tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla
- 1 cup boiling water
- 2 cups cranberries, fresh
- ½ cup sugar
- ½ cup water
- 8 oz cream cheese, room temperature
- ½ cup butter, room temperature
- 4 cups powdered sugar
- 2-3 tbsp crushed leftover cranberries
- 2-3 tbsp sauce from cranberries
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Preheat oven to 350° and grease a muffin pan or line with baking liners.
-
In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
-
In a separate mixing bowl, whisk eggs. Add milk, oil, vanilla, and boiling water.
-
Pour the wet ingredients into dry ingredients and mix on medium speed until fully combined.
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Bake for 22-25 minutes or until toothpick inserted in center comes out clean.
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If you want to fill the cupcakes with the cranberry frosting, remove center of cupcake and once completely cooled, frost cupcakes.
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Place cranberries, water, and sugar into a medium saucepan and cook over low/medium heat, stirring frequently, for approximately 10 minutes, or until thickened.
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In a medium bowl, beat cream cheese and butter until combined.
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Gradually beat in powdered sugar until smooth.
-
Slowly fold in crushed cranberries and cranberry syrup.
Chocolate Cupcakes from HERSHEY'S™ "Especially Dark" Chocolate Cake
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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I can hardly wait to try these chocolate cupcakes with cranberry frosting!! I love cranberries and the thought of them together with chocolate sounds divine! Thanks for sharing your recipe.
I hope you enjoy these cupcakes Christine! They are super delicious. :)