This is adapted from here (but I've learned the hard way to actually WRITE OUT recipes I find online because blogs get deleted or set to members only w/o warning and suddenly I can't access my favorite recipes, so I'm also re-typing here).
6 T unsalted butter
4 oz bittersweet chocolate, coarsely chopped (couldn't find bittersweet, got unsweetened, will use a mix of unsweetened & semi-sweet next time (unless I can find bittersweet).
1/2 c dried cranberries
2 c whole wheat flour
2/3 c sucanet
1/2 c cocoa powder
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 c plus 2 T (divided) buttermilk (or mix plain yogurt & milk)
1 lg egg
1 tsp vanilla
12-24 hours ahead combine flour in mixing bowl w/ 1 1/4 c buttermilk. Mix well, form into a ball, cover w/ plastic wrap, leave on counter for 12-24 hrs.
When ready to bake, make sure oven rack is in center, preheat oven to 375, grease muffin pan.
Melt butter & 2 oz chocolate in microwave or double boiler, set aside.
Place cranberries in bowl & cover w/ hot water, set aside to soak.
To bowl with soaked flour add dry ingredients, stir to combine (I found this too dry to combine to any real degree). In separate bowl or measuring cup combine 2 Tbsp buttermilk, egg & vanilla. Add to dry ingredients, along w/ melted butter & chocolate. Stir to blend. Stir in remaining chopped chocolate & drained cranberries. do not overmix. Spoon into muffin pan. Bake 20 min. Let cool 5 min before removing from pan.
These are very rich/dark chocolate (especially w/ unsweetened chocolate)! I rarely drink milk (just not a fan of drinking it) but definitely wanted milk with this LOL. Next time, assuming I still can't find bittersweet chocolate, I'm thinking I'll use chocolate chips for the final stir-in (& the unsweetened for the melted). The girls each ate 3 of these, so obviously they liked them LOL.