Double Chocolate Cranberry Cupcakes

1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
1 pkg white chocolate chips
1 cup fresh or frozen cranberries


Icing:
1/2 cup butter
1 2/3 cups powdered sugar
1/3 cup cocoa
1 tbsp milk or 1/4 cup sour cream
1 tsp vanilla

Preheat oven to 350 degrees. Spray a muffin tin with Pam, or line with paper liners.

Sift together flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.







Mix in cranberries and white chocolate chips















Lick beaters.















Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. A wire rack is really a must when it comes to cakes and cupcakes, because of the icing. You can probably get away without one for cookies or muffins.
These turned out really good, I like the combination of sweet white chocolate and tart cranberries, and it just make a little something different for a chocolate cupcake :)


Instructions for making icing, beat everything together. Commence licking once you're finished.