Ankersrum USA

Chocolate Cupcakes with Chocolate Frosting

While these chocolate cupcakes make the perfect Valentine’s Day treat, we think they are pretty great any day of the year.  The texture and taste are a mash-up between a chocolate cake and a chocolate brownie – rich and decadent: dark cocoa powder and pomegranate juice pack tons of flavor into these little cakes and keep us coming back for more.

From AnkarsrumUSA recipe developer, Carmi Adams:

I always prefer chocolate desserts made with cocoa powder instead of melted chocolate, so I set about to make a chocolate cupcake with chocolate frosting that had tons of chocolate flavor without having to reach for the chocolate bar or chocolate chips.

Pomegranate juice and buttermilk keeps these cupcakes moist.  I always use dark cocoa powder when I want the chocolate flavor to be center stage.

While dark or black cocoa powder used to be a specialty ingredient, it is now found in regular grocery stores in the baking aisle.


This recipe makes an even dozen.

A large disher is ideal for portioning out cupcake or muffin batter.


Bake until the centers are set and a toothpick inserted in the middle comes out clean.

I love using paper liners when making cupcakes or muffins, especially holiday themed. Instant cheerfulness AND cleaning the muffin tin is a breeze.


While the cupcakes are cooling, go ahead and make up the frosting.  I used the stainless-steel bowl for the frosting, and it worked fantastic.  The key is to start the butter/sugar/cocoa mixture out on low speed, almost as if mixing up a dough and gradually increase the speed as the butter mixes into the dry ingredients, and then turn it up to full volume to fluff it up.

Recipes often say room temperature butter, and in the middle of winter, room temperature is not that warm. Make sure the butter is soft to get fluffy, not lumpy, frosting.


When I first started testing these out, I was decorating the tops with pomegranate seeds.  But, like so many things in grocery stores right now, I can’t find them anywhere now, not even already seeded ones.  So, sprinkles/decorative chocolate balls it is!  Feel free to decorate as desired.

Please let us know if you have any questions or comments about this recipe.  Happy baking!

Chocolate Cupcakes with Chocolate Frosting

Prep Time: 15 minutes

Cook Time: 20 minutes



115 g. (8 Tbsp.) unsalted butter, room temperature

218 g. (1 cup) dark brown sugar

1 large egg yolk, room temperature

1 large egg, room temperature

7.5 g. (1 1/2 tsp.) vanilla bean paste or vanilla extract

180 g. (1 1/2 cups) all-purpose flour

2 g. (1/2 tsp.) baking powder

2 g. (1/2 tsp.) baking soda

60 g. (1/2 cup plus 3 Tbsp.) Dutch processed dark cocoa powder, sifted

3 g. (1/2 tsp.) kosher salt

96 g. (6 Tbsp.) buttermilk, room temperature

180 g. (3/4 cup) pomegranate juice, room temperature


176 g. (12 Tbsp.) unsalted butter, room temperature

270 g. (2 cups plus 5 Tbsp.) confectioner’s sugar, sifted

33 g. (1/4 cup plus 2 Tbsp.) Dutch processed dark cocoa powder, sifted

30 g. (2 Tbsp.) pomegranate juice

1 g. (1/2 tsp.) espresso powder

generous pinch kosher salt

5 g. (1/2 tsp.) vanilla bean paste

optional: sprinkles or decorations of choice for top of cupcakes


Preheat oven to 350º F.  Grease a 12-cup standard size muffin tin, or line with paper liners.

For cupcakes:

In the plastic whipping bowl with the single wire whisks, cream the butter and sugar on high speed (6 o’clock) for 1 minute.  Scrape down sides and cream another 3 minutes.  Add in egg and egg yolks and then cream another minute.  Mix in the vanilla.

In a small bowl whisk together the flour, baking powder, baking soda and cocoa powder and salt.

Reduce speed to medium low (2 o’clock) and alternately add in the buttermilk and pomegranate juice with the dry ingredients until ingredients are all combined.

Divide cupcake batter evenly among prepared pan.

Bake for 20-25 minutes until center is set and a toothpick inserted in the middle comes out clean.

Let cool for 5 minutes in pan and then remove to a cooling rack to cool completely before frosting.

For frosting:

In the stainless-steel bowl with the roller/scraper, cream together the butter, confectioner’s sugar and cocoa powder starting on low speed (1 o’clock) and gradually working up to the highest speed as butter incorporates into dry ingredients.

Reduce speed to medium (3 o’clock), add in remaining ingredients and beat on high speed (6 o’clock) until combined and fluffy.

Once cupcakes are completely cooled, use either a table knife or piping bag to decorate cupcakes with frosting.  If desired, decorate tops with sprinkles.


Yield: 1 dozen cupcakes


-all-purpose flour can be substituted with whole wheat flour or a gluten-free measure-for-measure flour.

-If using gluten-free flour, it is often necessary to add more flavor into the recipe.  An extra pinch of salt and 1/2 tsp. espresso powder is recommended in the cupcake batter.

-If milling whole grain flour at home, a soft wheat is preferable for cupcakes.

-Sugar alternatives such as Sucanat with honey (aka honey granules) or coconut sugar can be substituted for regular sugar.

-When swapping out flours and sugars, it is important to remember that the texture and structure (and sometimes the flavor) of the cake will slightly vary from the original recipe.








Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.