Cranberry and Dark Chocolate Cupcake
8 servings
35 minutes
Cranberry and dark chocolate cake is a harmonious blend of tender dough, bright berry tartness, and rich cocoa flavor. This dessert hails from European cuisine, where the balance of sweet and sour is appreciated. Cranberries add freshness to the bake while dark chocolate deepens the flavor that unfolds with each bite. It's easy to prepare: soft butter is combined with sugar and an egg, then flour, baking powder, and milk are added to form a light batter. Chocolate shavings and berries are folded in before baking at 200 degrees transforms the mixture into a refined dessert. Perfect for cozy evenings with a cup of hot tea or coffee, and powdered sugar completes its aesthetic appeal. The cake is not just a sweet treat but a small celebration of flavor where the warmth of home baking meets contrasting ingredients.
1
Cream the butter with sugar, add the egg, and mix well.
- Butter: 100 g
- Sugar: 0.3 glass
- Chicken egg: 1 piece
2
Add flour, mix to avoid lumps, pour in slightly warmed milk, add baking powder, and mix.
- Wheat flour: 0.5 glass
- Milk: 30 ml
- Baking powder (raising agent): 0.5 teaspoon
3
Take the chocolate out of the fridge so it doesn't melt, cut it into shavings or small pieces with a knife, add to the dough, and mix. DO NOT ALLOW CHILDREN TO CUT THE CHOCOLATE AND PUT THEIR FINGERS ON THE TABLE WHILE YOU ARE CUTTING THE CHOCOLATE!
- 70% dark chocolate: 20 g
4
Wash frozen or fresh cranberries, dry them if necessary, and gently mix with the dough. Pour the dough into a greased pan or one lined with parchment paper.
- Fresh cranberries: 0.5 glass
- Butter: 100 g
5
Bake in a preheated oven at 200 degrees for 20 minutes. Sprinkle with powdered sugar to taste. Serve according to temperature preferences.
- Icing sugar: to taste
