Pomegranate Chocolate Cupcakes with Vanilla Cream Frosting are a festive, plant-based dessert featuring moist chocolate cake infused with tart pomegranate juice and topped with creamy vanilla frosting. Finished with pomegranate seeds and dark chocolate shavings, these cupcakes are a stunning and delicious winter treat.
For the Cupcakes:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1/2 cup pomegranate juice
1/2 cup plant-based milk (almond, oat, or soy)
1/3 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
For the Vanilla Cream Frosting:
1/2 cup vegan butter, softened
2 1/2 cups powdered sugar
1 tablespoon plant milk (more if needed)
1 teaspoon vanilla extract
For Garnish:
1/4 cup fresh pomegranate seeds
1 tablespoon shaved dark chocolate
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large mixing bowl, sift together flour, cocoa powder, baking soda, salt, and brown sugar.
In a separate bowl, whisk together pomegranate juice, plant milk, oil, vinegar, and vanilla extract.
Pour wet ingredients into dry and mix just until combined.
Fill cupcake liners 2/3 full and bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
For frosting, beat vegan butter until creamy. Gradually mix in powdered sugar, plant milk, and vanilla until smooth and fluffy.
Pipe or spread frosting onto cooled cupcakes.
Garnish with pomegranate seeds and dark chocolate shavings.
Pomegranate juice adds both moisture and a slight tartness—don’t skip it!
These cupcakes can be made ahead and frosted the day of serving.
Try garnishing with a mint leaf for an added pop of color.
For an extra chocolatey kick, fold mini chocolate chips into the batter.
Find it online: https://yumfoodusa.com/pomegranate-chocolate-cupcakes/