Servings: 12

 

Ingredients:

 Cupcakes:

1 cup of flour

1/2 cup of unsweetened cocoa powder

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup of unsalted butter, softened

3/4 cup of sugar

1/4 cup of light brown sugar

Two large eggs

1 tsp vanilla extract

3/4 cup of whole milk

 Frosting:

1 (8 oz) package of cream cheese, softened

1/2 cup of unsalted butter, softened

4 cups of powdered sugar pomegranate seeds for garnish

 

Directions:

The oven should be set at 175 C (350 F). Prepare a muffin pan with 12 cups by lining it with paper liners. Salt, baking soda, baking powder, cocoa powder, and flour should all be combined in a basin.

Cream the butter, white, and brown sugar in a large bowl for about 90 seconds on medium speed or until fluffy. Beat the mixture briefly after each egg addition to ensure it is barely combined.

Add vanilla to the cream. Add the flour mixture and 1/4 cup of milk in batches while mixing at low speed until barely combined. Each muffin cup should be filled with a quarter cup of batter. A toothpick placed in the center of the cake should come out clean after 20 minutes of baking. The pan should be placed on a wire rack to cool for five minuteutes.

Transfer to a wire rack so that it can completely cool down after around 20 minuteutes. Meanwhile, use a stand mixer set to medium-high speed to beat the cream cheese and butter in a large bowl for about 30 seconds or until foamy.

Reduce the mixer speed and add powdered sugar to the cup to create a smooth frosting. Frosting should be placed in a piping bag with a large star or round tip.

Using a piping bag, frost cupcakes. Decorate with a few pomegranate arils.

Serve immediately or store in the refrigerator in an airtight container for up to a week.