Cranberry-Orange Chocolate Drizzled Cupcakes
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Cranberry-Orange Chocolate Drizzled Cupcakes! Tart cranberries, orange zest, and dark chocolate make these cupcakes absolutely irresistible. They are the perfect festive treat to nibble on during the holidays.
Ingredients Needed:
- Golden yellow cake mix
- Egg
- Oat milk
- Navel orange
- Cranberries
- Dark chocolate
Ingredient Notes For These Cranberry-Orange Chocolate Drizzled Cupcakes:
- Cake Mix – You can use the brand shown below or another yellow cake mix. Both will work just fine.
- Egg – Make sure it is at room temperature.
- Pro Tip: Add it to a bowl of warm water and let it sit until it reaches room temperature.
- Milk – I love using Oatly Oat Milk because it is the best plant based milk I have come across. However, you can use whatever milk you desire.
- Cranberries – Cranberry season is super short. So, while they are in season, I always buy a number of bags and freeze them. That way, I can use cranberries whenever I want. So fresh or frozen will work great here.
- Chocolate – I recommend that you try the Hu Kitchen brand I use for this recipe. It is absolutely delicious! And it contains no dairy, no refined sugar, etc., etc. It is made with just 3 ingredients.
These cupcakes are bright, festive and so fun to make during the holidays! So give them a try and let me knw what you think.
And, for more cranberry recipes, please give these a try:
- Cranberry Almond Cake (GF & DF)
- Christmas Cranberry Mimosas (Light & Festive)
- Cranberry-Orange Twists with Orange Icing
- Cranberry-Orange Compote (Festive & Delicious)
- Apple Cranberry Orange Crisp
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If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!
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Cranberry-Orange Chocolate Drizzled Cupcakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 people 1x
Description
Cranberry-Orange Chocolate Drizzled Cupcakes! Tart cranberries, orange zest, and dark chocolate make these cupcakes absolutely irresistible. They are the perfect festive treat to nibble on during the holidays.
Ingredients
- 1 9 oz box Jiffy Golden Yellow Cake Mix
- 1 Egg, room temperature
- 1/2 cup The Original Oatly Oat Milk, or milk of choice
- 1/2 Navel Orange, zested & juiced
- 1 – 1 1/4 cup Fresh or Frozen Ocean Spray Cranberries, washed and patted dry
- 1 9 oz bag Hu Snacking & Baking Dark Chocolate Gems, melted
- 12 Cupcake Liners
Instructions
- Prep: Preheat the oven to 350 degrees F. Line a muffin tin with 12 cupcake liners; set aside.
- Blend: With a hand mixer, blend the cake mix, egg, and milk for about 30 seconds, and then beat for 3-4 minutes on medium speed. Hand mix for 5-6 minutes.
- Bake: Fill each liner almost to the top. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool: Cool about 10 minutes and transfer to a wire rack.
- Chocolate: Place the chocolate in the top bowl of a double boiler over low heat. Stir constantly until the mixture is smooth and evenly melted. (Do not allow water to boil).
- Garnish: Drizzle the muffins with as much chocolate as you desire.
Notes
- Egg: Add it to a bowl of warm water and let it sit until it reaches room temperature.
- Category: Brunch, Dessert
- Method: Bake
- Cuisine: American
Keywords: Baking, Brunch, Chocolate, Cranberry Recipes, Cupcake, Dessert, Easy Baking, Easy Dessert Recipes, Fruit, Holiday Recipes, Orange Recipes
NOTE:
- And for those interested, my 9 oz ramekins are by The Pioneer Woman and can be found on Amazon. You can also find this set of 8 oz ramekins on Amazon as well.
- This large Marble & Wood Cheese Board is from Williams Sonoma.
