Wednesday, October 10, 2012

Dark Chocolate Dipped POM-Orange Cocoa Cupcakes

Dark Chocolate Dipped POM-Orange Cocoa Cupcakes

Original Recipe:

  •     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

Chocolate Dip:
  •     2 cups dark chocolate chips
  •     1 tbsp. canola oil

  1. Heat oven to 350 degrees F.  Place 20 cupcake liners in muffin tins.
  2. In medium mixing bowl, stir flour, cocoa, coffee, baking soda, baking powder, and salt until combined; set aside.
  3. In large mixing bowl, beat butter and brown sugar until fluffy.  Add eggs, one at a time, and beat until combined.  Add POM juice, sour cream, orange zest, and vanilla; beat until smooth. 
  4. Gradually add flour mixture and beat on medium speed about 1 to 2 minutes, until smooth.
  5. Spread batter into 20 prepared muffin tins.  Bake about 15 to 20 minutes, until inserted toothpick comes out nearly clean.  Allow to cool completely before frosting.

  1. In medium mixing bowl, beat cream cheese and butter on medium-high speed until fluffy.  Add POM juice, orange juice, and red food color; continue to beat until smooth.  Add powdered sugar, one cup at a time, and beat on medium-high speed about 5 minutes.
  2. Use a pastry bag or knife to spread frosting onto cupcakes.  Refrigerate cupcakes at least 15 minutes before dipping into chocolate.

Chocolate Dip:
  1. In small mixing bowl, combine chocolate chips and oil.  Microwave on half power about 2 minutes, stirring frequently, until chocolate is melted and smooth.
  2. 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.