Johns Creek Chocolate Cupcakes

Johns Creek Chocolate Cupcakes

These chocolate cupcakes are frosted with classic cream cheese frosting and garnished with pomegranate seeds.

Calories
554 Calories

Recipe Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Line one 12-cup muffin pan with paper liners.
Step 2
Stir together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
Step 3
Beat together butter, white sugar, and brown sugar in a large bowl with an electric mixer a medium speed until light and fluffy, about 90 seconds. Add eggs, one at a time, beating until just combined after each addition. Beat in vanilla.
Step 4
Beat in flour mixture one-third at a time, alternating with 1/4 cup milk, on low speed until just combined. Fill each prepared muffin cup with 1/4 cup batter
Step 5
Bake until a toothpick inserted in centers comes out clean, about 20 minutes. Cool in pan on a wire rack 5 minutes. Transfer to wire rack to cool completely, about 20 minutes.
Step 6
Meanwhile, beat together cream cheese and butter in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 30 seconds. Reduce speed to low; add powdered sugar, 1 cup at a time, beating until frosting is smooth.
Step 7
Fit a piping bag with a large star or round tip and fill with frosting. Pipe frosting onto cupcakes. Garnish with pomegranate arils. Serve immediately or store, chilled, in an airtight container up to 1 week.

Ingredients

  • 1 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese, softened
  • 2 large eggs
  • 1 cup flour
  • 4 cups powdered sugar
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup unsalted butter, softened
  • 0.75 cup whole milk
  • 0.75 teaspoon baking powder
  • 0.25 cup light brown sugar
  • 0.75 cup sugar
  • pomegranate seeds, for garnish

Categories

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