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Horizontal image of a cooling rack with cupcakes with ganache and pomegranate seeds.

Pomegranate Chocolate Cupcakes with Ganache Frosting

  • Author: Nikki Cervone
  • Total Time: 12 minute
  • Yield: 24 cupcakes 1x



For the Cupcakes:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup water, heated to boiling
  • 1 cup pomegranate juice
  • 3/4 cup vegetable oil
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon vanilla extract

For the Ganache:

  • 1 1/2 cups bittersweet chocolate chips
  • 2 tablespoons unsalted butter, room temperature, cut into small chunks
  • 1/2 cup heavy cream
  • 1/3 cup pomegranate juice

For the Garnish:

  • Pomegranate seeds, extracted from one pomegranate fruit


For the Cupcakes:

  1. Preheat oven to 350°F. Prepare two 12-cup muffin trays with cupcake liners.
  2. In a large bowl, whisk together the dry ingredients. Set aside.
  3. In a separate bowl, combine all of the wet ingredients. Add this to the flour mixture all at once and whisk until completely combined. Do not overmix. The batter will be thick and a little lumpy.
  4. Divide the batter evenly among the muffin cups, filling each a little more than halfway full. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean and free of crumbs. Let cool for a few minutes in the pan before transferring the cupcakes to a wire cooling rack to cool completely before decorating with ganache.

For the Ganache:

  1. Place chocolate chips in a medium-sized heatproof bowl. Set aside.
  2. Combine the heavy cream and juice in a medium saucepan. Place over medium heat. As soon as the mixture begins to simmer, immediately remove from the heat and pour over the chocolate. Allow to stand for 5 minutes. Lightly stir with a whisk until all of the chocolate has melted and the mixture is smooth.
  3. Add the butter and stir until it has melted and is completely incorporated.

To Assemble:

  1. Cool the ganache slightly at room temperature for about 10 minutes.
  2. Dip the top of each cupcake in the ganache, lightly shaking off any excess. Allow the ganache to set slightly at room temperature for another 10 minutes before applying the final garnish of pomegranate seeds.
  3. Chill the cupcakes in the refrigerator to completely set and harden the ganache before serving, about 30 minutes.
  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: Dessert

Keywords: cupcake, pomegranate, chocolate, ganache, cake