For the cutest little sweet treat this Christmas you need to try these chocolate cranberry cupcakes. A beautiful mix of chocolate and cranberries in a light fluffy cupcake topped with chocolate orange buttercream and golden stars.
125gramsunsalted butteror a baking butter like stork
125gramslight brown soft sugar
2medium eggs
125gramsself-raising flour
0.5teaspoonvanilla extract
1teaspoonsbaking powder
80gTerry's Chocolate Bar
50gdried cranberries
zest of half an orange
Buttercream Ingredients
60gunsalted butter
80gicing sugar / confectioners sugar
80gCream Cheese
3tablespoonscocoa powder
sprinkles
dried cranberries
Instructions
Add cupcake cases to a cupcake tin and preheat the oven to 180ºC/ 160º fan/ 356ºF.
Cream together the butter and sugar until light and fluffy.
Add the eggs one a time and mix in.
Sieve the flour and baking powder in to the mix and gently stir it in.
Chop up the chocolate and add to the mix.
Lightly chop the dried cranberries and add to the mixture along with the orange zest.
Add the mixture to the cupcake cases.
Pop into the oven and bake for 12-18 minutes until golden brown and until a cake tester comes out clean.
Leave to cool on a wire rack.
Chocolate Buttercream
In a mixer (or using a hand mixer), beat the butter and sugar together to make a smooth buttercream.
Drain off any excess water in the cream cheese and add it to the buttercream mix along with the vanilla extract and cocoa powder.
Beat again until smooth and pop it in the fridge to set slightly.
When the cupcakes are cool, add the buttercream to a pipping bag with a star nozzle. Pipe the buttercream on each cupcake. Add your decorations and serve,