Chocolate Cranberry Cupcakes 巧克力蔓越莓小蛋糕
Prep time: 
Cook time: 
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Serves: 11 cupcakes
  • 80g Dried cranberries
  • 3 tbsp Rum
  • 175g Butter, softened
  • 175g Icing sugar - (I used 150g), sifted
  • 45g Valrhona cocoa powder
  • 90g Hot water
  • 1 tsp Vanilla extract
  • 3 Large Eggs
  • 75g Whipping cream 动物鲜奶油
  • 175g Plain flour
  • ½ tsp Baking powder
  • ½ tsp Baking sodaGanache Cream
  • 120g semi-sweet chocolate, chop to small pieces
  • 10g butter
  • 80g whipping cream
  • ½ tsp vanilla extract
  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 at medium speed. 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 together with the rum, mix well.
  7. Spoon chocolate batter into muffin cups to ¾ full.
  8. Bake in 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. Ganache cream - Melt chocolate pieces and butter in double boiler and set aside. Lightly boil whipping cream stir well and pour into melted chocolate, stir till smooth and leave to cool.Recipe adapted from 常温蛋糕经典100 with slight modification
Recipe by Anncoo Journal at