Servings::12
Yield::12 cupcakes
Ingredients
Cupcakes:
1 cup flour
½ cup unsweetened cocoa powder
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup sugar
¼ cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup whole milk
Frosting:
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
pomegranate seeds, for garnish
Directions
Preheat oven to 350 degrees F (175 degrees C). Line one 12-cup muffin pan with paper liners.
Stir together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
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.
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
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.
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.
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.