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Chocolate Pomegranate Cupcakes
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1 cup all-purpose flour

1/4 cup unsweetened cocoa

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup Land O Lakes® Butter, softened

1 cup sugar

2 large Land O Lakes® Eggs

1 teaspoon vanilla

1/2 cup pomegranate juice


6 ounces white baking chocolate, chopped

1/4 cup Land O Lakes® Heavy Whipping Cream

1 cup Land O Lakes® Butter, softened

1 cup powdered sugar

1/4 cup fresh pomegranate seeds

How to make

  1. STEP 1

    Heat oven to 325°F. Place paper baking cups into 12 muffin pan cups. Set aside.

  2. STEP 2

    Combine flour, cocoa, baking powder and salt in bowl. Set aside.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

  6. STEP 6

    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.

Tip #1

- 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.

Tip #2

- Fresh pomegranate seeds can be found in the produce section of the supermarket.

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