Easiest Way to Make Perfect Chocolate Cupcakes with Pomegranate Cream Cheese Frosting

Chocolate Cupcakes with Pomegranate Cream Cheese Frosting. Then frosted with delicious cream cheese buttercream - you'll be wondering why you didn't always put cream cheese frosting on your chocolate cupcakes. I jokingly referred to these as death by chocolate cupcakes because … So. But there's no such thing as too much chocolate for a chocolate lover!

Looking for the best cream cheese frosting recipe without leftovers? Your search ends here with this Small Batch Cream Cheese Frosting! If you've been baking for as long as I have, then you know cream cheese frosting is a classic for most cakes. 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. Prepare of FOR CUPCAKES.
2. It's of granulated sugar.
3. Prepare of all purpose flour.
4. You need of special dark hersheys cocoa.
5. It's of baking powder.
6. You need of baking soda.
7. It's of salt.
8. It's of eggs.
9. It's of milk.
10. It's of oil such as canola oil.
11. It's of vanilla extract.
12. You need of boiling water.
13. Prepare of FOR POMEGRANATE FROSTING.
14. It's of pomegranate juice.
15. It's of butter at room temperature.
16. Prepare of cream cheese at room temperature.
17. It's of powdered sugar, about 4 cups.
18. Prepare of bag of chocolate covered pomegranat juice pieces I use a brand called brookside they are in the candy section of the grocery store.

Frost with pomegranate chocolate or vanilla cream cheese frosting and decorate with arils. Vanilla Cream Cheese Frosting: With an electric mixer, beat together cream cheese and butter. Add vanilla, powdered sugar and milk, and beat until frosting is of spreading consistency. PRINT RECIPE. chocolate cream cheese cupcakes frosting POM.

Chocolate Cupcakes with Pomegranate Cream Cheese Frosting instructions

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.

When cupcakes have cooled completely, prepare frosting. In a large bowl or stand mixer, beat together cream cheese and butter until fluffy and well combined. Add jam, vanilla and strawberry extract, mixing until just combined. At low speed, beat in powdered sugar until well blended and smooth. Add confectioners' sugar, one cup at a time, until incorporated and desired consistency is reached.