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NYE Chocolate Pomegranate Mini Cupcakes
) Yields 24 mini cupcakes
Course
Dessert
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
24
mini cupcakes
Author
I Sugar Coat It
Ingredients
Cupcakes:
11/2
cups
100% Pomegranate Juice
3
cups
all-purpose flour
2
cups
granulated sugar
½
cup
unsweetened cocoa powder
2
teaspoons
baking soda
1
teaspoon
salt
½
cup
water
heated to boiling
¾
cup
vegetable oil
2
tablespoons
vinegar
1
tablespoon
vanilla
Frosting:
½
cup
butter
1 stick
⅔
cup
unsweetened cocoa
3
cups
powdered sugar
⅓
cup
pomegranate juice
1
teaspoon
vanilla extract
Instructions
Preheat oven to 350 F with rack in the center.
Prepare muffin pan by either greasing/spraying or lining with paper cups.
Whisk together the dry ingredients to combine well.
In a large bowl, combine pomegranate juice and boiling water.
Add oil, vinegar and vanilla to the pomegranate juice mixture.
Add to the flour mixture all at once and whisk to combine (batter will be lumpy).
Divide the batter evenly among the muffin cups - about half full.
Bake 25 minutes or until toothpick inserted in the middle comes out clean and free of crumbs. Let cool.
Frost with chocolate pomegranate frosting.
To make the frosting:
Melt butter and s
tir in cocoa.
Add powdered sugar and pomegranate juice, beating until it thickens to a piping consistency.
Add vanilla.
Garnish with pomegranate arils.
Notes
adapted from SparkRecipe