How to Make Delicious Chocolate Cupcakes with Pomegranate Cream Cheese Frosting

Chocolate Cupcakes with Pomegranate Cream Cheese Frosting. Beat cream cheese and butter until creamy. In a medium sized bowl, whisk together the cocoa, flour, baking powder, baking soda and salt. In a large bowl beat together the butter, oil, granulated sugar, brown sugar and melted chocolate on medium speed until light and fluffy.

Cut the butter into cubes and add to the mix. Turn the speed down to low and slowly add in the powdered sugar and the pomegranate juice reduction. Mix until the sugar is fully combined. You can cook Chocolate Cupcakes with Pomegranate Cream Cheese Frosting using 18 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chocolate Cupcakes with Pomegranate Cream Cheese Frosting

1. It's 1 of FOR CUPCAKES.
2. It's 2 cup of granulated sugar.
3. It's 1 3/4 cup of all purpose flour.
4. You need 3/4 cup of special dark hersheys cocoa.
5. It's 1 1/2 tsp of baking powder.
6. You need 1 1/2 tsp of baking soda.
7. You need 1 tsp of salt.
8. Prepare 2 of eggs.
9. Prepare 1 cup of milk.
10. Prepare 1/2 cup of oil such as canola oil.
11. You need 2 tsp of vanilla extract.
12. Prepare 1 cup of boiling water.
13. Prepare 1 of FOR POMEGRANATE FROSTING.
14. It's 1 1/2 cup of pomegranate juice.
15. Prepare 4 oz of butter at room temperature.
16. It's 8 oz of cream cheese at room temperature.
17. Prepare 12 oz of powdered sugar, about 4 cups.
18. Prepare 7 oz of bag of chocolate covered pomegranat juice pieces I use a brand called brookside they are in the candy section of the grocery store.

In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Transfer the cream cheese frosting to a piping bag and pipe onto the top of your cupcakes. Place in the fridge while you make the ganache.

Chocolate Cupcakes with Pomegranate Cream Cheese Frosting step by step

1. MAKE CUPCAKES.
2. Preheat oven to 350, line cupcake tins with paper liners, this makes 24 cupcakes.
3. In a large bowl, mix flour, cocoa, baking powder, baking soda and salt. Add eggs, milk oil and vanilla. Beat until combined. Stir in boiling water ( the batter will be very thin). Pour batter evenly into 24 paper lined cupcake tins. Bake 16 to 20 minutes until a toothpick comes out clean.Cool on a rack.
4. FOROMEGRANATE FROSTING.
5. In a small saucepan, over medium heat reduce pomegranate juice by one half this will take awhile so I would advise doing this in advance or while the cupcakes are cooking.This must be cool before using in frosting..
6. Beat cream cheese and butter until creamy.Slowly add powdered sugar and cooled pomegranate juice beat until smooth, you may not need all the sugar once you have a creamy fluffy frosting its done,.
7. Frost the cooled cupcakes with frosting top each cupcake with 3 chocolate covered pomegranate juice pieces, if you can not find them garnish with chocolate shavings.

Place the chocolate in a small heatproof dish. Heat the cream in a small saucepan over low heat until its bubbling, then pour it over the chocolate. When cupcakes have cooled complately, prepare frosting. In a large bowl or stand mixer, beat together cream cheese and butter until smooth. Add vanilla, followed by sifted cocoa powder.