Mini Candied Cranberry Chocolate Cupcakes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 18
• 3/4 cup sugar
• 5 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup nonfat milk
• 1 (12 ounce) package fresh cranberries
• 2/3 cup sugar
• 2 ounces almond bark

Recipe

• 1 preheat oven to 350.
• 2 beat together sugar, butter and vanilla at medium speed with electric mixer until well blended, about 3 minutes.
• 3 add eggs, one at a time, beating well after each addition.
• 4 combine flour, cocoa, baking soda and salt.
• 5 add flour mixture to sugar mixture alternately with milk, beginning and ending with flour and mixing well after each addition.
• 6 line mini muffin tins with paper liners.
• 7 fill muffin cups 2/3 full.
• 8 bake 10-12 minutes or until pick inserted in center is clean when removed.
• 9 cool on wire rack.
• 10 meanwhile, line a 10x15" pan with aluminum foil.
• 11 toss cranberries with 2/3 c sugar.
• 12 bake at 350 degrees 15 minutes, stirring every five minutes.
• 13 cool completely.
• 14 arrange 3 or 4 cranberries in center of each mini cupcake.
• 15 melt almond bark in microwave according to package directions.
• 16 place melted almond bark in zip top bag and snip corner.
• 17 drizzle over cupcakes.