How to Make Johns Creek Chocolate Cupcakes - A Step-by-Step Guide

Who doesn't love a delicious, moist chocolate cupcake? Whether you're celebrating a special occasion or simply indulging in a sweet treat, there's nothing quite like sinking your teeth into a rich, decadent cupcake. And if you're in the mood for something truly indulgent, then look no further than Johns Creek Chocolate Cupcakes. These cupcakes are a chocolate lover's dream come true, with a moist crumb and a rich, chocolatey flavor that is sure to delight your taste buds.

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Ingredients

  • 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
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • pomegranate seeds, for garnish

Information

  • Servings: 12
  • Yield: 12 cupcakes

  • 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.
  • Nutrition

    554 cal.

    • Total Fat: 28g
    • Saturated Fat: 17g
    • Cholesterol: 94mg
    • Sodium: 207mg
    • Total Carbohydrate: 83g
    • Dietary Fiber: 12g
    • Protein: 11g
    • Potassium: 619mg