Recipe: At Home Chocolate Cupcakes with Pomegranate Cream Cheese Frosting

Recipe: At Home Chocolate Cupcakes with Pomegranate Cream Cheese Frosting Delicious, fresh and tasty.

Chocolate Cupcakes with Pomegranate Cream Cheese Frosting. Beat cream cheese and butter until creamy. Then frosted with delicious cream cheese buttercream - you'll be wondering why you didn't always put cream cheese frosting on your chocolate cupcakes. Stir in the vanilla essence, melted dark chocolate and coffee.

To easily portion batter into baking cups, use an ice cream scooper.

To save cupcakes for later, freeze unfrosted cupcakes in the freezer.

These healthy chocolate cupcakes get a soft, moist texture from their not-so-secret ingredient: beets.

You can cook Chocolate Cupcakes with Pomegranate Cream Cheese Frosting using 18 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chocolate Cupcakes with Pomegranate Cream Cheese Frosting

1. You need 1 of FOR CUPCAKES.

2. You need 2 cup of granulated sugar.

3. You need 1 3/4 cup of all purpose flour.

4. It’s 3/4 cup of special dark hersheys cocoa.

5. Prepare 1 1/2 tsp of baking powder.

6. It’s 1 1/2 tsp of baking soda.

7. You need 1 tsp of salt.

8. Prepare 2 of eggs.

9. You need 1 cup of milk.

10. It’s 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. You need 1 1/2 cup of pomegranate juice.

15. Prepare 4 oz of butter at room temperature.

16. Prepare 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.

The beets act as a natural red food dye, plus they bump up the fiber.

Use red beets to give the cream cheese frosting a vibrant pink hue.

But a great chocolate frosting is a must.

This recipe is silky smooth and creamy.

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.

Try it on your favorite chocolate cupcakes!

This rich frosting recipe is fast and easy to pull together.

The ingredients are simple and the flavor true.

The tangy cream cheese heightens the chocolate for a delicious flavor.

Instant coffee intensifies the chocolate richness of these cupcakes.