1 cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla
1/2 cup pomegranate juice
6 ounces white baking chocolate, chopped
1 cup powdered sugar
1/4 cup fresh pomegranate seeds
Heat oven to 325°F. Place paper baking cups into 12 muffin pan cups. Set aside.
Combine flour, cocoa, baking powder and salt in bowl. Set aside.
Combine 1/4 cup butter and sugar in bowl; beat at medium speed until light and fluffy. Add eggs and vanilla; continue beating until well mixed. Add half of flour mixture; beat at low speed until well mixed. Add pomegranate juice; continue beating until well mixed. Add remaining half of flour mixture. Beat until smooth.
Divide batter evenly among prepared muffin cups. Bake 22-25 minutes or until top is set and toothpick inserted into center comes out clean. Cool 5 minutes in pan; remove to cooling rack. Cool completely.
Combine white chocolate and whipping cream in small saucepan; cook over low heat until chocolate is melted and mixture is smooth. Pour mixture into bowl; cool completely.
Add 1 cup butter and powdered sugar to cooled white chocolate mixture. Beat at high speed until mixture is light and fluffy. Frost cupcakes. Sprinkle tops with pomegranate seeds just before serving.
- Cupcakes can be baked and frosted ahead of time. Cover; refrigerate overnight. Let stand 15 minutes at room temperature. Sprinkle tops with pomegranate seeds before serving.
- Fresh pomegranate seeds can be found in the produce section of the supermarket.