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chocolate cranberry cupcakes
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5 from 1 vote

Chocolate Cranberry Cupcakes for Paula Deen

Don't make your guests choose between cupcakes and cheesecake. These cranberry syrup-filled chocolate sponge cake cupcakes are frosted with real cranberry cheesecake.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 281kcal
Author: Stefani


Cranberry Syrup Ingredients

  • 10 oz fresh or frozen cranberries
  • ½ cup orange juice
  • 1 cup sugar

Cupcake Ingredients

  • 6 large eggs separated
  • ½ cup sugar
  • ½ cup cocoa powder
  • ¼ cup water
  • ½ teaspoon vanilla
  • 1 cup cake flour
  • ½ teaspoon cream of tartar
  • Cranberry syrup from above

Frosting Ingredients

  • 8 oz cream cheese
  • 1/4 cup sugar
  • 2 large eggs
  • ½ of the cranberries reserved from the cranberry syrup If you want to use all of the cranberries, double the frosting recipe and have leftover cheesecake to snack on.


Cranberry Syrup Instructions

  • Combine all ingredients in a medium-sized saucepan.
  • Bring to a boil and then reduce heat to medium-low.
  • Simmer for twenty minutes.
  • Use a sieve to strain out the berries. Reserve both the syrup and berries.

Cupcake Instructions

  • Preheat oven to 325 F.
  • In a medium-sized mixing bowl, beat egg yolks thoroughly.
  • Gradually mix in sugar and cocoa powder.
  • Mix in water and vanilla.
  • Slowly mix in flour until just combined.
  • In another medium-sized bowl, beat egg whites until frothy.
  • Add cream of tartar to the egg whites and beat until soft peaks form.
  • Gently fold the egg whites into the egg yolk mixture.
  • Evenly divide the batter between 12 cupcake liners, filling them almost to the top.
  • Bake for 20 minutes or until a toothpick comes out dry.
  • Using a small paring knife, remove a cone shaped piece from the center of the cupcake.
  • Using a spoon or a turkey baster, fill the hole with cranberry syrup.
  • Replace the removed cupcake piece, cutting it to size if necessary. It will be covered with frosting so it doesn’t have to look pretty.
  • Optionally, drizzle any leftover cranberry syrup on top of the cupcakes.

Frosting Instructions

  • Directions
  • In a medium-sized saucepan, mix cream cheese, sugar, and eggs.
  • Heat on medium-high until the mixture comes to a boil, stirring regularly to smooth the mixture out.
  • Allow to boil for one minute.
  • Remove from heat and stir in cranberries.
  • Cool to room temperature.
  • Refrigerate for at least three hours, allowing the cheesecake to set.
  • Spread onto cooled cupcakes.


Calories: 281kcal | Carbohydrates: 43g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 129mg | Sodium: 104mg | Potassium: 192mg | Fiber: 2g | Sugar: 31g | Vitamin A: 445IU | Vitamin C: 8.3mg | Calcium: 44mg | Iron: 1.3mg