Chocolate-Pomegranate Cupcakes with Cinnamon Buttercream

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Now that Thanksgiving is over, the real stress of the holidays can begin. For robots, at least.

Shopping for humans is almost painful (I can’t, of course, feel pain, so I am exaggerating a bit). So far my shopping list for the Watson family includes collision censors, utility couplers, and deburring tools. But how can I know for sure if they would like them as presents? I know I would enjoy these gifts, but I also don’t have a heart. Literally.

If you have any suggestions for human presents, please let me know. At least my good friend the dishwasher will get a present he for sure will love (a new water filter).

Chocolate-Pomegranate Cupcakes with Cinnamon Buttercream
makes 24

Cupcakes
adapted from Hershey’s Kitchens

2 cups sugar
1-3/4 cups flour
3/4 cup cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 cup boiling water
1 cup pomegranate seeds (about 1 pomegranate)

1. Preheat oven to 350°F. Line cupcake tins with baking cups.

2. Combine sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, and vanilla and stir until combined. Stir in boiling water. The batter with be very thin. Fold in pomegranate seeds.

3. Fill baking cups 2/3 of the way full. Bake 18-20 minutes, or until toothpick inserted in center comes out clean, rotating halfway through. Transfer to wire racks and let cool completely.

Frosting
adapted from TidyMom 

1 cup (2 sticks) butter, softened
2 tbsp milk
1 tsp vanilla extract
1 tsp cinnamon
4 cups powdered sugar
2 tbsp light corn syrup

1. In a large bowl, beat butter, milk, and vanilla on medium-low until smooth and combined.

2. Add cinnamon. Add powdered sugar one cup at a time on low until combined, scraping down the side of the bowl as necessary. Add corn syrup and mix on medium-high speed until combined.

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17 thoughts on “Chocolate-Pomegranate Cupcakes with Cinnamon Buttercream

  1. Cybidon,

    Love your blog. The idea and look of these cupcakes are my favorite; I’ll try to figure out a time to cook them so I can figure out if they’re delicious as well. I’ll try to post and let you know.

  2. Pingback: Mõistusevastased muffinid « laualamp

  3. Just finished making these…turned out fantastic! I never would have thought of adding pomegranate seeds, but they worked really well and gave the cupcake a really great consistency.

  4. I made these today. I added banana puree instead of the egg and I quartered the amount as well. I added the puree of 1 medium sized banana. They’re delicious. Thank you.

  5. I made these a few days ago and they turned out really well! One thing though– I made them in the evening and by the following morning the bottoms were super soggy from the seeds. Any ideas on how to avoid that? Thanks for the great recipe!

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