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While these chocolate cupcakes make the perfect Valentine's Day treat we think they are pretty great any day of the year. The texture and taste are a mash-up between a chocolate cake and a chocolate brownie - rich and decadent:…

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

While these chocolate cupcakes make the perfect Valentine's Day treat we think they are pretty great any day of the year. The texture and taste are a mash-up between a chocolate cake and a chocolate brownie - rich and decadent:…

35 min
Dessert

    Follow these steps for cupcakes:

  1. 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.

  2. In a small bowl whisk together the flour, baking powder, baking soda and cocoa powder and salt.

  3. 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.

  4. Divide cupcake batter evenly among prepared pan.

  5. Bake for 20-25 minutes until center is set and a toothpick inserted in the middle comes out clean.

  6. Let cool for 5 minutes in pan and then remove to a cooling rack to cool completely before frosting.

  7. Follow these steps for frosting:

  8. 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.

  9. Reduce speed to medium (3 o'clock), add in remaining ingredients and beat on high speed (6 o'clock) until combined and fluffy.

  10. Once cupcakes are completely cooled, use either a table knife or piping bag to decorate cupcakes with frosting. If desired, decorate tops with sprinkles.

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