I feel like I’m lacking in dessert recipes on this blog, but that is because I try to stick to my “wholefoods that make you feel good” thing. Sugar and butter don’t really fit in with that very well, but, you know what? Sometimes the thing that is going to make you feel the best is a little treat. My daughter and I needed a treat the other day, so we came up with these Cranberry Sauce Stuffed Dark Chocolate Cupcakes.
I always make homemade cranberry sauce for Thanksgiving and Christmas. It’s so super easy, there’s really no reason not to. We usually have a bunch of cranberry sauce leftover, so I thought I would repurpose it into a dessert.
Dark chocolate and cranberries are a natural combination. The tangy, tart cranberry sauce and the slightly bitter dark chocolate cake go so well together. Top it off with this sweet cream cheese frosting, and you really have a hit on your hands! If you like your frosting really sweet, feel free to add more powdered sugar. I like to still be able to taste the cream cheese in mine, so I don’t over sugar it. Cook according to your tastes! That is one of the best parts about cooking. There aren’t really any rules! Make what tastes good to you.
The cake itself can be made completely dairy free. I’ll note the substitutions in the recipe too, but you simply use a butter substitute, non-dairy yougurt and a non-dairy milk. These cranberry sauce stuffed dark chocolate cupcakes would be perfect for those who are dairy sensitive or lactose intolerant! If you’re going to go the dairy free route, try this Diary Free Buttercream Vanilla Frosting from Petite Allergy Treats.
Make these for your holiday get together, and I promise you and your guests won’t be disappointed. For more holiday dessert options, check out my Molasses Cheesecake and Vegan Cranberry Brandy Holiday Bundt Cake.
What is your favorite holiday dessert? Does your family have a traditional dessert you make every year, or do you like to switch it up? Tell me in the comments!