Unique Recipe Chocolate Cupcakes with Pomegranate Cream Cheese Frosting Delicious Perfect

Without fail cooking ultimate Chocolate Cupcakes with Pomegranate Cream Cheese Frosting easy, delicious, practical.

Good Evening all, now you get make recipe Chocolate Cupcakes with Pomegranate Cream Cheese Frosting with 18 ingredients and 7 steps. Next this is how to cook, please observe carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 18 ingredients and 7 stages of easy cooking Chocolate Cupcakes with Pomegranate Cream Cheese Frosting.

Ingredients all Chocolate Cupcakes with Pomegranate Cream Cheese Frosting #

1. Needed 1 : FOR CUPCAKES.

2. Needed 2 cup : granulated sugar.

3. Prepare 1 3/4 cup : all purpose flour.

4. Prepare 3/4 cup : special dark hersheys cocoa.

5. Needed 1 1/2 tsp : baking powder.

6. Needed 1 1/2 tsp : baking soda.

7. Needed 1 tsp : salt.

8. Prepare 2 : eggs.

9. Needed 1 cup : milk.

10. Needed 1/2 cup : oil such as canola oil.

11. Needed 2 tsp : vanilla extract.

12. Prepare 1 cup : boiling water.

13. Prepare 1 : FOR POMEGRANATE FROSTING.

14. Needed 1 1/2 cup : pomegranate juice.

15. Prepare 4 oz : butter at room temperature.

16. Prepare 8 oz : cream cheese at room temperature.

17. Needed 12 oz : powdered sugar, about 4 cups.

18. Needed 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.

If all ingredients Chocolate Cupcakes with Pomegranate Cream Cheese Frosting it’s ready, We’re going into the cooking stage. Below is how to making with easy.

Stages Cooking 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.

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