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Chocolate Pomegranate Cupcakes

Chocolate Pomegranate Cupcakes

Rich chocolate cupcakes with pomegranate juice, topped with tangy cream cheese frosting and beautiful pomegranate seeds for a festive holiday treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 Cupcakes
Calories 385 kcal

Equipment

  • 12-cup muffin pan
  • Stand mixer (A hand mixer works too as alternative)
  • Piping bag with star tip (Recommended for beautiful swirled frosting. You can also spread frosting with a knife.)
  • Mixing bowls

Ingredients
  

For the Cupcakes:

  • 1¾ cups all-purpose flour
  • ¾ cup Dutch-process cocoa powder
  • 1½ cups granulated sugar
  • 1½ teaspoons baking soda
  • ¾ teaspoon salt
  • 2 large eggs room temperature
  • ½ cup buttermilk room temperature
  • ½ cup vegetable oil
  • ¼ cup pomegranate juice
  • 1 teaspoon vanilla extract
  • ½ cup boiling water

For the Frosting:

  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 3 cups powdered sugar
  • 2 tablespoons pomegranate molasses
  • 1 teaspoon vanilla extract

For Garnish:

  • ½ cup fresh pomegranate arils
  • Dark chocolate shavings (optional)

Instructions
 

  • Turn your oven to 350°F and put paper liners in your muffin pan now.
  • Mix flour, cocoa powder, sugar, baking soda, and salt in a big bowl together.
  • Beat eggs, buttermilk, oil, pomegranate juice, and vanilla in another bowl until smooth.
  • Pour wet ingredients into dry ingredients and stir gently until just mixed up.
  • Add boiling water slowly to the batter and mix until smooth and a bit thin.
  • Fill cupcake liners two-thirds full and bake for 18 to 20 minutes until done.
  • Cool cupcakes in the pan for 5 minutes, then move to a wire rack completely.
  • Beat cream cheese and butter until fluffy, then add sugar and pomegranate molasses.
  • Pipe frosting onto cooled cupcakes using a star tip for pretty swirl patterns on top.
  • Top each cupcake with fresh pomegranate seeds and chocolate shavings before serving. ENJOY!

Notes

  • Warm up your eggs and buttermilk first for the best texture in your batter.
  • Don't skip the boiling water because it makes the chocolate taste way better.
  • Dutch-process cocoa gives you a darker color and smoother chocolate than regular cocoa does.
  • Keep frosted cupcakes in the fridge because cream cheese frosting needs to stay cold.
  • Fresh pomegranate seeds add pretty color, nice crunch, and yummy tart sweetness perfectly.