Johns Creek Chocolate Cupcakes

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

• Calories: 554 Calories

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

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.