Pomegranate Chocolate Cupcakes

I was watching Iron Chef the other night, and it was Battle Boar. Which totally doesn't interest me, because that's on the List of Animals I Won't Eat. But one thing that caught my attention was the marinade that either Bobby Flay or the contender used: maple syrup and pomegranate. I instantly turned to Dave and said, "What do you think of pomegranate cupcakes? Is it possible?" He shrugged and switched it back to the baseball game during the commercial. LOL

I started searching, to see if anyone else had the same thought, and had some luck. On the POM Juice website, they had a recipe.

Once mixed, the batter was very... soupy, for lack of a better word. I was half convinced it'd be a failure like the Carrot Cupcakes of last weekend. (Which we shall not speak of again LOL) Thankfully, they turned out very well, and I am Happy. :)

(Oh, and I halved their recipe, just in case it wasn't a winner LOL)

edited to add: I can't believe I forgot to mention the taste! I'm glad that I didn't cut the pomegranate juice down to half a cup. I think it keeps a good balance between the chocolate and the fruit taste. It's very yummy, I'm quite pleased with it. :)



Ingredients:
1½ cups flour
1 cup sugar
¼ cup cocoa
1 tsp. baking soda
½ tsp. salt
1 cup pomegranate juice
½ cup boiling water
1/3 cup vegetable oil
1 Tbsp. vinegar
½ Tbsp. vanilla

Directions:
Preheat oven to 350F. Line 12 muffin cups with paper liners.

Whisk together flour, sugar, cocoa, baking soda, and salt in mixing bowl, making a well in the center.

In a large measuring cup, combine pomegranate juice and boiling water. Add oil, vinegar, and vanilla, and stir.

Pour liquids into flour mix, beating to combine. Fill muffin cups half full.

Bake at 350F for 23-25 minutes, or until toothpick inserted near center comes out clean. Let cool on wire rack.

Cream Cheese Frosting:
8 ounces cream cheese, softened
2 Tbsp. butter
1 tsp. vanilla
1 Tbsp. milk
2 cups confectioners' sugar

Beat cream cheese and butter until smooth. Add vanilla, milk, and sugar, and beat until frosting is of spreading consistency.