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Chocolate Cupcakes with Cranberry Buttercream Frosting

Prep Time20 mins
Cook Time22 mins
Total Time1 hr
Course: Desserts
Cuisine: American
Keyword: Chocolate, chocolate cupcakes, Cranberry, Cupcakes, Frosting
Servings: 24


  • 2 cups sugar
  • cup flour
  • ¾ cup Hershey's Dark Cocoa Powder
  • tsp baking soda
  • tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 tsp vanilla
  • 1 cup boiling water

Cranberry Syrup

  • 2 cups cranberries, fresh
  • ½ cup sugar
  • ½ cup water

Cranberry Buttercream Frosting

  • 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


  • 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.
  • Bake for 22-25 minutes or until toothpick inserted in center comes out clean.
  • If you want to fill the cupcakes with the cranberry frosting, remove center of cupcake and once completely cooled, frost cupcakes.

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.

Cranberry Buttercream Frosting

  • In a medium bowl, beat cream cheese and butter until combined.
  • Gradually beat in powdered sugar until smooth.
  • Slowly fold in crushed cranberries and cranberry syrup.