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Johns Creek Chocolate Cupcakes

Johns Creek Chocolate Cupcakes
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Servings: 12




1 cup flour

½ cup unsweetened cocoa powder

¾ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

½ cup unsalted butter softened

¾ cup sugar

¼ cup light brown sugar

Two large eggs

1 tsp. vanilla extract

¾ cup whole milk


1 (8 oz.) package of cream cheese, softened

½ cup unsalted butter softened

4 cups powdered sugar

pomegranate seeds for garnish



Oven to 350 degrees Fahrenheit (175 degrees Celsius). One 12-cup muffin tray should be lined with paper liners.

Combine salt, baking soda, baking powder, cocoa powder, and flour in a bowl.

In a large bowl, combine the butter, white, and brown sugar and beat with an electric mixer on medium speed for 90 seconds or until fluffy. One at a time, add eggs, beating after each addition until barely incorporated. Vanilla is beaten in.

Add a third of the flour mixture on low speed while alternating with 1/4 cup milk. Beat until barely incorporated. 1/4 cup of batter should be placed in each prepared muffin cup.

About 20 minutes of baking time or until a toothpick in the center comes out clean—5 minutes to cool in pan on wire rack. Transfer to a wire rack to entirely excellent, which should take 20 minutes.

In the meantime, use an electric mixer to beat the cream cheese and butter in a large bowl until light and fluffy, about 30 seconds. Turn down the speed to low and gradually add the powdered sugar, mixing until the frosting is smooth.

Frosting should be in a piping bag with a big star or circular tip. Cupcakes should be frosted. Add pomegranate arils as a garnish. Serve immediately or keep cold for up to a week in an airtight container.

Johns Creek Chocolate Cupcakes
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