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Johns Creek Chocolate Cupcakes

4

30 min

Johns Creek Chocolate Cupcakes

Johns Creek Chocolate Cupcakes Photo 1

Time

30 min

Serving

12 persons

Calories

554

Rating

4.00★ (4)

Cuisine

Author: Victoria Buriak
Memories of desserts at my cousins' home in Johns Creek, Georgia, inspired me to create these subtly sweet cupcakes topped with a few pomegranate arils for a bright, all-natural "sprinkle."

Ingredients

  • flour: 1 cup
  • unsweetened cocoa powder: 0.5 cup
  • baking powder: 0.75 tsp
  • baking soda: 0.5 tsp
  • salt: 0.25 tsp
  • unsalted butter: 0.5 cup (softened)
  • sugar: 0.75 cup
  • light brown sugar: 0.25 cup
  • eggs: 2 piece
  • vanilla extract: 1 tsp
  • whole milk: 0.75 cup
  • cream cheese: 1 pack (8 ounce pack, softened)
  • unsalted butter: 0.5 cup (softened)
  • powdered sugar: 4 cups
  • Pomegranate seeds: (for garnish)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 350 degrees F (175 degrees C). Line one 12-cup muffin pan with paper liners.
    Johns Creek Chocolate Cupcakes Photo 2
  2. Stir together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
    Johns Creek Chocolate Cupcakes Photo 3
  3. 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.
    Johns Creek Chocolate Cupcakes Photo 4
  4. 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
    Johns Creek Chocolate Cupcakes Photo 5
  5. 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.
    Johns Creek Chocolate Cupcakes Photo 6
  6. 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.
    Johns Creek Chocolate Cupcakes Photo 7
  7. 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.
    Johns Creek Chocolate Cupcakes Photo 8

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