Mini Candied Cranberry Chocolate Cupcakes

"From the Kansas City Star. Wow, these look good!"
 
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Ready In:
45mins
Ingredients:
12
Serves:
18
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ingredients

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directions

  • Preheat oven to 350.
  • Beat together sugar, butter and vanilla at medium speed with electric mixer until well blended, about 3 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Combine flour, cocoa, baking soda and salt.
  • Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour and mixing well after each addition.
  • Line mini muffin tins with paper liners.
  • Fill muffin cups 2/3 full.
  • Bake 10-12 minutes or until pick inserted in center is clean when removed.
  • Cool on wire rack.
  • Meanwhile, line a 10x15" pan with aluminum foil.
  • Toss cranberries with 2/3 c sugar.
  • Bake at 350 degrees 15 minutes, stirring every five minutes.
  • Cool completely.
  • Arrange 3 or 4 cranberries in center of each mini cupcake.
  • Melt almond bark in microwave according to package directions.
  • Place melted almond bark in zip top bag and snip corner.
  • Drizzle over cupcakes.

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