Johns Creek Chocolate Cupcakes

Ingredients

• 1 cup flour
• 0.5 cups unsweetened cocoa powder
• 0.75 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 0.5 cups unsalted butter , softened
• 0.75 cups sugar
• 0.25 cups light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.75 cups whole milk

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Line one 12-cup muffin pan with paper liners.

2. 2

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

3. 3

   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.

4. 4

   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

5. 5

   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.

6. 6

   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.

7. 7

   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.