Yield: About 48 to 60 cupcakes

1 1/2 cups (3 sticks) unsalted butter, melted and cooled slightly

1 3/4 cups Dutch-process cocoa powder

2 cups strong brewed coffee, cooled

4 cups unbleached all-purpose flour

4 cups granulated sugar

1 tablespoon baking soda

1 teaspoon kosher salt

1 cup buttermilk

2 teaspoons vanilla

4 large eggs, lightly beaten

1 (8-ounce) bag fresh cranberries, chopped

Chocolate ganache or frosting

Fresh raspberries, for optional garnish

1. Preheat oven to 350 degrees. Line miniature muffin pans with miniature baking cups or grease and lightly flour the pans.

2. In a medium bowl, stir together melted butter, cocoa powder and coffee.

3. Sift together flour, sugar, baking soda and salt into a separate bowl. Add cocoa mixture. Stir until thoroughly mixed.

4. Add buttermilk and vanilla; stir until blended. Scrape the bowl as necessary to make sure all ingredients are mixed in. Add eggs and mix thoroughly, then add cranberries.

5. Using a small ice cream scoop, small ladle or spoon, portion the batter into the muffin cups. Remove any extra baking cups. Bake on the center oven rack for 20 to 30 minutes or until a toothpick inserted into the center of a cupcake comes out dry. Let cool before removing from the pans. Frost and garnish with raspberries as desired.

Per cupcake (based on 60): 146 calories; 6g fat (37 percent calories from fat); 3g saturated fat; 26mg cholesterol; 2g protein; 21g carbohydrate; 14g sugar; 0.5g fiber; 105mg sodium; 10mg calcium; 30mg potassium.