Before I lose you in a sea of melted chocolate and pomegranate juice… I need your help! I entered these cupcakes in the POM Wonderful Valentine Cupcake Contest. To vote for my recipe, all you need to do is click this link and “like” my cupcakes.
Updated: You can now vote daily! Woohoo!
There’s nothing like an intense cupcake to start off the week, right?!
One reason I love making cupcakes is how much easier they are than a cake – bake time is shorter, and decorating is easy as pie (cake?) with the help of a pastry bag. But to me, the easier prep means I need to up the creativity factor – both in flavor and presentation.
After giving some thought to which flavors would pair best with POM juice, I decided on orange and dark chocolate. The combination of flavors yields a dense cake with hints of tang and tart in each bite (yum!).
Now, if I’d been able to get my hands on some pomegranate arils (we’re out for the season here in NY), I’d have added them into the cupcake batter and atop the frosted cupcakes. However, the lack of pomegranate at the grocery store did have one positive outcome…
Since I couldn’t seem to remember the last time dipping anything in melted chocolate was a bad idea, I decided to dip my frosted cupcakes into melted dark chocolate!
In case you’re not sure, this reinforced my thought that dipping anything in melted chocolate is a good idea.
Dark Chocolate Dipped POM-Orange Cocoa Cupcakes
Makes 20 cupcakes
- 1 3/4 cup all-purpose flour
- 1/3 cup dark cocoa
- 1 tbsp. ground coffee
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1/2 cup POM Wonderful 100% Pure Pomegranate Juice
- 3/4 cup sour cream
- 1 tbsp. orange zest
- 1 tsp. vanilla extract
- 4 oz. cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tbsp. POM Wonderful 100% Pure Pomegranate Juice
- 1 tbsp. fresh-squeezed orange juice
- 1/8 tsp. red food color
- 3 cups powdered sugar
- 2 cups dark chocolate chips
- 1 tbsp. canola oil
In small mixing bowl, combine chocolate chips and oil. Microwave on half power about 2 minutes, stirring frequently, until chocolate is melted and smooth.
Immediately dip cupcake tops into melted chocolate. Garnish with pomegranate arils (if in season), or with festive sprinkles. Allow to chocolate to set before eating.