Servings
16
Prep time
1
hourCooking time
10
minutesCalorieskcal
Total time
1
hour10
minutesA rich, dark chocolate cupcake one-bowl recipe made with cocoa powder and coffee, then smothered in cinnamon cream cheese frosting and topped with pomegranate seeds.
Ingredients
Butter 2 Sticks
Dark Chocolate Chips
Unsweetened Cocoa Powder
Brewed Coffee
Cane Sugar
Whole Milk
Simply Organic® Pure Madagascar Vanilla Extract or Vanilla Bean Paste
Eggs
All-Purpose Flour Sifted
Baking Soda
Sea Salt or Himalayan Pink Salt
- For the Frosting
Butter Softened
Cream Cheese
Powdered Sugar
Simply Organic® Pure Madagascar Vanilla Extract
Simply Organic® Cinnamon
Simply Organic® Nutmeg
Pomegranate seeds For Topping
Directions
- To Make the Cupcakes
- Preheat oven to 350 degrees.
- In a large pot over medium heat, melt butter and chocolate chips. Once melted, add cocoa powder and brewed coffee. Stir until well combined. Add sugar and stir until well combined and smooth (rather than grainy). Remove from heat.
- Add milk and vanilla, whisking continuously until well combined.
- Allow to cool for about 4 minutes, then add eggs and whisk until well combined.
- Add flour, baking soda and salt, folding into wet ingredients until batter is thick and easily pulls away from sides of pot.
- Line a muffin pan with baking cups. Scoop batter into each cup. Bake for about 16 minutes, testing with a toothpick until it comes out clean.
- Remove cupcakes from oven and allow to cool on a cooling rack.
- To Make the Frosting
- In a small mixing bowl, combine softened butter and cream cheese. Mix until creamy.
- Add powdered sugar and whisk until well combined. Add vanilla extract, cinnamon and nutmeg, and whisk until well combined.
- Spread frosting on cupcakes and top with pomegranate seeds.
Notes
- For a more cinnamon-y flavor in the frosting, double the amount of cinnamon.
- To easily portion batter into baking cups, use an ice cream scoop.
- To save cupcakes for later, freeze them unfrosted. Thaw at room temperature on a wire rack, then frost.
