Name: chocolate cranberry cupcakes topped with caramelized almond recipe by SIMRAN GUPTA at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 10
Ingredients: flour 250g; semi sweet chocolate 180g; cocao powder 3tbsp; baking powder 3,5tsp; Nutmeg pinch; Cinnamon 1/4tsp; butter 120g; Egg 1; Suger 120g; Milk 275ml; cranberries 50g; heavy cream 200ml; almond or hazelnut brittle 2tbsp

ABOUT chocolate cranberry cupcakes topped with caramelized almond RECIPE

These rich muffins are just perfect. The intense chocolate flavour goes very well with the cranberries. There were a hit at the party! :blush:

Ingredients Serving: 10

flour 250g
semi sweet chocolate 180g
cocao powder 3tbsp
baking powder 3,5tsp
Nutmeg pinch
Cinnamon 1/4tsp
butter 120g
Egg 1
Suger 120g
Milk 275ml
cranberries 50g
heavy cream 200ml
almond or hazelnut brittle 2tbsp

Instructions

Line the muffin trays with fairy cake cases. Preheat the oven at 180 degrees.
Finely chop 60g of the chocolate and combine with flour, cocao powder, baking powder, nutmeg and cinnamon.
In another bowl mix well butter, egg, milk and sugar until pale and fluffy.
Stir in the dry ingredients into the milk mixture. Pour the dough into the muffin cases until half-full.
Drop about 1/2 tsp cranberries on the muffin mixture and add again some dough on top, so the berries are covered again.
Bake about 25min. The little cakes are done when a inserted skewer comes out clean.
Slightly boil up the cream, add the remaining chocolate and melt while stirring time to time. Set aside and let it cool a bit, so the chocolate glaze could become a more solid consistency.
Cover the cooled muffins with the chocolate ganache and sprinkle some brittle on top. Enjoy!

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