Simple Way to Make Homemade Chocolate Cupcakes with Pomegranate Cream Cheese Frosting

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The ingredients needed to make Chocolate Cupcakes with Pomegranate Cream Cheese Frosting:

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

These easy chocolate chip cupcakes topped with a buttery cream cheese frosting are a decadent upgrade on a classic favorite, banana bread. Cream Cheese: For the frosting, be sure to use a block/brick of cream cheese and not cream cheese spread in a tub. Glad you liked the taste of the cupcakes! They tend to be a little more dense than a chocolate/vanilla cupcake, but they shouldn't be super dense.

Instructions to make Chocolate Cupcakes with Pomegranate Cream Cheese Frosting:

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

Glad you liked the taste of the cupcakes! They tend to be a little more dense than a chocolate/vanilla cupcake, but they shouldn't be super dense. Spread frosting on cupcakes and top with pomegranate seeds, if desired. That's why we chose to use chocolates on the sweet end of the spectrum. If you're baking for a more mature crowd, sub bittersweet or semisweet instead.

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