Desserts Cakes Cupcake Recipes Chocolate Johns Creek Chocolate Cupcakes 4.8 (4) 3 Reviews 1 Photo Memories of desserts at my cousins' home in Johns Creek, Georgia, inspired me to create these subtly sweet cupcakes topped with a few pomegranate arils for a bright, all-natural "sprinkle." Submitted by Sahana Published on October 5, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Servings: 12 Yield: 12 cupcakes Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Cupcakes: 1 cup flour ½ cup unsweetened cocoa powder ¾ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup unsalted butter, softened ¾ cup sugar ¼ cup light brown sugar 2 large eggs 1 teaspoon vanilla extract ¾ cup whole milk Frosting: 1 (8 ounce) package cream cheese, softened ½ cup unsalted butter, softened 4 cups powdered sugar pomegranate seeds, for garnish Directions Preheat oven to 350 degrees F (175 degrees C). Line one 12-cup muffin pan with paper liners. Stir together flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Beat together butter, white sugar, and brown sugar in a large bowl with an electric mixer a medium speed until light and fluffy, about 90 seconds. Add eggs, one at a time, beating until just combined after each addition. Beat in vanilla. Beat in flour mixture one-third at a time, alternating with 1/4 cup milk, on low speed until just combined. Fill each prepared muffin cup with 1/4 cup batter Bake until a toothpick inserted in centers comes out clean, about 20 minutes. Cool in pan on a wire rack 5 minutes. Transfer to wire rack to cool completely, about 20 minutes. Meanwhile, beat together cream cheese and butter in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 30 seconds. Reduce speed to low; add powdered sugar, 1 cup at a time, beating until frosting is smooth. Fit a piping bag with a large star or round tip and fill with frosting. Pipe frosting onto cupcakes. Garnish with pomegranate arils. Serve immediately or store, chilled, in an airtight container up to 1 week. I Made It Print Nutrition Facts (per serving) 554 Calories 28g Fat 83g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 554 % Daily Value * Total Fat 28g 36% Saturated Fat 17g 87% Cholesterol 94mg 31% Sodium 207mg 9% Total Carbohydrate 83g 30% Dietary Fiber 12g 44% Protein 11g 22% Potassium 619mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.