Dark Chocolate-Coated Cranberry Cake Bites
Prep time: 
Cook time: 
Total time: 
Yield: 12 mini muffin-sized cakes
Cranberry Cake:
  • 3 tablespoons butter, at room temperature
  • 3 tablespoons sugar
  • 3 tablespoons milk (any kind you like)
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons all-purpose flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground mahlab (see my post on Cherry Sauce for more info on mahlab)
  • 1/16 teaspoon baking soda
  • 3 tablespoons sweetened dried cranberries, chopped (plus 12 more cranberry halves for garnish, if desired)
Dark Chocolate Ganache:
  • 2 oz good quality dark chocolate
  • 1½ teaspoons heavy cream
  1. Preheat oven to 350F; line a mini muffin tray with 12 paper liners.
  2. Use a handheld electric mixer to cream together the butter and sugar in a medium bowl; beat in the milk and vanilla (it’s ok if the mixture isn’t smooth). Add the flour, baking powder, salt, mahlab, baking soda, and cranberries and use a wooden spoon to stir until just combined, being careful not to over-mix.
  3. Divide the batter between the 12 lined muffin wells (putting about 1 tablespoon in each well), and bake until the cake is starting to turn golden and a toothpick inserted inside comes out clean, about 13 to 15 minutes. Cool completely.
  4. For the ganache, melt together the chocolate and cream in a microwave or double boiler. Spoon the ganache on top of each mini cake.
  5. Before the chocolate sets, lightly press a dried cranberry half into the chocolate on top of each cake. Let the chocolate set before serving.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/dark-chocolate-coated-cranberry-cake-bites-7-days-of-festive-holiday-treats/