Ingredients
Cupcake
- 115 g. (8 Tbsp.) unsalted butter, room temperature
- 218 g. (1 cup) dark brown sugar
- 1 large egg yolk, room temperature
- 1 large egg, room temperature
- 7.5 g. (1 1/2 tsp.) vanilla bean paste or vanilla extract
- 180 g. (1 1/2 cups) all-purpose flour
- 2 g. (1/2 tsp.) baking powder
- 2 g. (1/2 tsp.) baking soda
- 60 g. (1/2 cup plus 3 Tbsp.) Dutch processed dark cocoa powder, sifted
- 3 g. (1/2 tsp.) kosher salt
- 96 g. (6 Tbsp.) buttermilk, room temperature
- 180 g. (3/4 cup) pomegranate juice, room temperature
Frosting
- 176 g. (12 Tbsp.) unsalted butter, room temperature
- 270 g. (2 cups plus 5 Tbsp.) confectioner's sugar, sifted
- 33 g. (1/4 cup plus 2 Tbsp.) Dutch processed dark cocoa powder, sifted
- 30 g. (2 Tbsp.) pomegranate juice
- 1 g. (1/2 tsp.) espresso powder
- generous pinch kosher salt
- 5 g. (1/2 tsp.) vanilla bean paste
- optional: sprinkles or decorations of choice for top of cupcakes
- Preheat oven to 350º F. Grease a 12-cup standard size muffin tin, or line with paper liners.
Chocolate Cupcakes with Chocolate Frosting
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In the plastic whipping bowl with the single wire whisks, cream the butter and sugar on high speed (6 o'clock) for 1 minute. Scrape down sides and cream another 3 minutes. Add in egg and egg yolks and then cream another minute. Mix in the vanilla.
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In a small bowl whisk together the flour, baking powder, baking soda and cocoa powder and salt.
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Reduce speed to medium low (2 o'clock) and alternately add in the buttermilk and pomegranate juice with the dry ingredients until ingredients are all combined.
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Divide cupcake batter evenly among prepared pan.
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Bake for 20-25 minutes until center is set and a toothpick inserted in the middle comes out clean.
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Let cool for 5 minutes in pan and then remove to a cooling rack to cool completely before frosting.
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In the stainless-steel bowl with the roller/scraper, cream together the butter, confectioner's sugar and cocoa powder starting on low speed (1 o'clock) and gradually working up to the highest speed as butter incorporates into dry ingredients.
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Reduce speed to medium (3 o'clock), add in remaining ingredients and beat on high speed (6 o'clock) until combined and fluffy.
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Once cupcakes are completely cooled, use either a table knife or piping bag to decorate cupcakes with frosting. If desired, decorate tops with sprinkles.
