Easy cooking recipe Chocolate Cupcakes with Pomegranate Cream Cheese Frosting with 18 ingredients and 7 stages of easy cooking, which is tasty delicious.
Without fail recipe ultimate Chocolate Cupcakes with Pomegranate Cream Cheese Frosting easy, tasty, practical.
How are you all, now you can prepare recipe Chocolate Cupcakes with Pomegranate Cream Cheese Frosting with 18 ingredients and 7 steps. Next this is how to prepare, please pay attention carefully.
In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 7 stages of easy cooking Chocolate Cupcakes with Pomegranate Cream Cheese Frosting.
Ingredients for Chocolate Cupcakes with Pomegranate Cream Cheese Frosting
Needed 1 : FOR CUPCAKES.
Needed 2 cup : granulated sugar.
Needed 1 3/4 cup : all purpose flour.
Needed 3/4 cup : special dark hersheys cocoa.
Needed 1 1/2 tsp : baking powder.
Prepare 1 1/2 tsp : baking soda.
Needed 1 tsp : salt.
Prepare 2 : eggs.
Needed 1 cup : milk.
Prepare 1/2 cup : oil such as canola oil.
Needed 2 tsp : vanilla extract.
Prepare 1 cup : boiling water.
Needed 1 : FOR POMEGRANATE FROSTING.
Needed 1 1/2 cup : pomegranate juice.
Needed 4 oz : butter at room temperature.
Prepare 8 oz : cream cheese at room temperature.
Needed 12 oz : powdered sugar, about 4 cups.
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 composition Chocolate Cupcakes with Pomegranate Cream Cheese Frosting it’s ready, We’re going into the cooking stage. Below is how to serving with fast.
Stages Cooking Chocolate Cupcakes with Pomegranate Cream Cheese Frosting
MAKE CUPCAKES.
Preheat oven to 350, line cupcake tins with paper liners, this makes 24 cupcakes.
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.
FOROMEGRANATE FROSTING.
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..
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,.
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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