Chocolate Pomegranate Cupcakes

Moist, rich chocolate cupcakes are complemented by the flavour of pomegranates in two ways – a tangy custard filling and luscious butter frosting.

Makes 12 Servings



  • 1 cup flour
  • tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • cup cocoa powder
  • ½ cup hot water
  • ¾ cup brown sugar
  • 6 tbsp oil
  • ½ tsp vanilla
  • 1 large egg

Pomegranate Filling

  • 2 tbsp cornstarch
  • 1 ½ tbsp sugar
  • ½ tbsp water
  • 1 egg yolk
  • 1 cup pomegranate juice
  • 1 tbsp butter
  • pinch of salt

Pomegranate Frosting


For cupcakes:

  • Preheat oven to 350 °F.
  • In mixing bowl sift together flour, baking powder, baking soda and salt. Set aside.
  • In separate bowl combine hot water and cocoa. Mix well until smooth. Add sugar, oil and vanilla, and mix well. Add eggs and continue to mix until well combined.
  • Slowly add in flour mixture while gently mixing until everything is just combined.
  • Place batter in muffin cups and fill to half of their depth. Bake for 20 minutes or until toothpick inserted into centre of cupcake comes out clean.
  • Remove from oven and let cool.

For pomegranate filling:

  • In a saucepan mix together cornstarch, sugar, salt, water, egg yolk and pomegranate juice until smooth.
  • Place saucepan over low heat and simmer while stirring continuously, until mixture is thickened. Stir in butter and mix well. Refrigerate to chill completely.

For pomegranate frosting:

  • In a mixer beat butter until light and fluffy. Gradually add confectioners’ sugar and salt. Continue to beat until smooth. Add pomegranate molasses slowly then beat on high speed until completely incorporated.

To assemble:

  • Place filling in piping bag and pipe about 1 tablespoon of filling into centre of each cupcake.
  • Use another piping bag for frosting and pipe on each cupcake.
  • Top cupcakes with pomegranate seeds.