Devils Food Cupcakes with Pomegranate Sugar Shards.
If you’re craving a decadent treat that will impress your family and friends, look no further than these Devils Food Cupcakes with Pomegranate Sugar Shards. These delightful cupcakes combine the rich, chocolatey goodness of devil’s food cake with the tart sweetness of pomegranate, creating a dessert experience that’s as visually stunning as it is delicious. Perfect for birthdays, special occasions, or just a cozy night in, these cupcakes are sure to become a favorite in your household.
Why Cooks Rave About It
Devils Food Cupcakes with Pomegranate Sugar Shards are not just a feast for the palate; they’re also a feast for the eyes. The dark, moist chocolate cupcakes provide a perfect canvas for the vibrant, jewel-like pomegranate sugar shards, adding a burst of color and flavor that elevates the entire dessert. The combination of rich chocolate and tangy pomegranate creates a unique flavor profile that captivates anyone who takes a bite. Once you try these cupcakes, you’ll understand why they are a hit at every gathering.
Ingredient Breakdown
To create the perfect Devils Food Cupcakes with Pomegranate Sugar Shards, you’ll need the following ingredients:
- 3/4 cup unsweetened Dutch process cocoa powder – This provides the deep chocolate flavor that is characteristic of devil’s food cake.
- 3/4 cup freshly brewed coffee – Enhances the chocolate flavor and adds richness.
- 3 cups all-purpose flour – The backbone of the cupcakes, giving them structure.
- 1 teaspoon baking soda – Helps the cupcakes rise beautifully.
- 1 teaspoon baking powder – Works in tandem with baking soda for leavening.
- 1 teaspoon salt – Balances the sweetness and enhances flavor.
- 1 1/2 cups unsalted butter, melted – Adds moisture and richness to the cupcakes.
- 2 cups sugar – Sweetens the cupcakes and helps create a tender crumb.
- 4 large eggs, at room temperature – Provides structure and moisture.
- 1 tablespoon vanilla extract – Adds warmth and depth of flavor.
- 1 cup sour cream, at room temperature – Contributes to the moist texture and rich flavor.
- Chocolate ganache frosting:
- 16 ounces high-quality dark chocolate, chopped – The base of the ganache, providing a luscious texture and flavor.
- 2 cups heavy cream – Creates a silky ganache that complements the cupcakes.
- 1/4 cup corn syrup – Adds shine and stability to the ganache.
- Pomegranate sugar shards:
- 1 3/4 cups sugar – The foundation for the sugar shards.
- 3/4 cup corn syrup – Helps create a smooth texture for the shards.
- 1/2 cup pomegranate juice – Infuses the sugar with fruity flavor and color.
- 1 cup sugar – For additional sweetness in the sugar shards.
- 2/3 cup pomegranate juice – Enhances the flavor and color of the shards even more.
Essential Tools for Success
Gather these tools before you begin for a smooth baking experience:
- Mixing bowls – For combining ingredients efficiently.
- Whisk – Essential for mixing dry ingredients and incorporating air into the batter.
- Electric mixer – For effortless mixing of butter, sugar, and eggs.
- Cupcake liners – To keep your cupcakes from sticking and to make clean-up easy.
- Muffin tin – The perfect vessel for baking your cupcakes.
- Double boiler or microwave-safe bowl – For melting chocolate for the ganache.
- Thermometer – Useful for checking the temperature of your sugar syrup when making the pomegranate sugar shards.
- Silicone mat or parchment paper – For cooling the sugar shards without sticking.
Devils Food Cupcakes with Pomegranate Sugar Shards.: How It’s Done
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Step 2: Prepare the Coffee
Brew your coffee and set it aside to cool slightly. This will enhance the chocolate flavor in the cupcakes.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This ensures that the leavening agents are evenly distributed.
Step 4: Mix Wet Ingredients
In another bowl, combine the melted butter and sugar, mixing until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until smooth.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the brewed coffee. Mix until just combined. Do not overmix, as this can lead to dense cupcakes.
Step 6: Fill the Muffin Tin
Using an ice cream scoop or a measuring cup, fill each cupcake liner about two-thirds full with batter. This allows room for rising.
Step 7: Bake
Bake in your preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Step 8: Prepare the Ganache
While the cupcakes are cooling, make the chocolate ganache. Place the chopped dark chocolate in a heatproof bowl. In a saucepan, bring the heavy cream and corn syrup to a simmer. Pour the hot cream mixture over the chocolate and let it sit for a few minutes before stirring until smooth. Allow it to cool and thicken.
Step 9: Make the Pomegranate Sugar Shards
In a saucepan, combine 1 3/4 cups sugar, 3/4 cup corn syrup, and 1/2 cup pomegranate juice. Stir over medium heat until the sugar dissolves. Increase the heat and bring to a boil without stirring until it reaches 300°F (hard crack stage). Remove from heat and carefully stir in the remaining 1 cup sugar and 2/3 cup pomegranate juice. Pour the mixture onto a silicone mat or parchment paper to cool. Once hardened, break it into shards.
Step 10: Frost the Cupcakes
Once the cupcakes have cooled completely, use a spatula or piping bag to frost them generously with the chocolate ganache.
Step 11: Decorate with Sugar Shards
Top each frosted cupcake with a few pomegranate sugar shards for a stunning presentation.
Seasonal Flavor Boosts
If you’re looking to mix things up, consider these seasonal flavor boosts:
- Mint extract – Add a few drops to the batter for a refreshing twist.
- Cinnamon – A pinch in the batter adds warmth and depth, perfect for fall.
- Orange zest – Brightens the flavor and complements the pomegranate.
- Chili powder – For those who enjoy a little heat in their desserts, a dash can add an exciting kick.
Recipe Notes & Chef’s Commentary
- For the best flavor, use high-quality cocoa powder and chocolate.
- Ensure all your ingredients are at room temperature for the best mixing and texture.
- Do not skip the coffee; it enhances the chocolate flavor significantly.
- Feel free to adjust the sweetness of the ganache by using less sugar if desired.
Keep-It-Fresh Plan
To keep your Devils Food Cupcakes with Pomegranate Sugar Shards fresh:
- Store them in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the un-frosted cupcakes for up to 2 months. Thaw and frost when ready to serve.
- Keep the pomegranate sugar shards in a cool, dry place to prevent them from becoming sticky.
Troubleshooting Q&A
What if my cupcakes didn’t rise?
This could be due to expired baking soda or baking powder. Always check the freshness of your leavening agents before use.
Why are my cupcakes dense?
Overmixing the batter can lead to dense cupcakes. Mix just until combined for a lighter texture.
How do I prevent my ganache from being too runny?
If your ganache is too runny, allow it to cool longer or add more chocolate to thicken it up.
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes and freeze them un-frosted. Frost them just before serving for the best taste and texture.
Keep Cooking
- Sally’s Baking Addiction – For more delicious baking recipes.
- Pinch of Yum – Explore easy, tasty meals and desserts.
- Minimalist Baker – Perfect for simple, wholesome recipes.
Before You Go
We hope you enjoy making and sharing these Devils Food Cupcakes with Pomegranate Sugar Shards. The combination of flavors and textures will surely bring joy to your gatherings and brighten your dessert table. Whether you’re a seasoned baker or just starting out, this recipe is accessible and rewarding. Get ready to impress with these delightful cupcakes!
Devils Food Cupcakes with Pomegranate Sugar Shards.
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Step 2: Brew your coffee and set it aside to cool slightly.
- Step 3: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Step 4: In another bowl, combine the melted butter and sugar, mixing until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until smooth.
- Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the brewed coffee. Mix until just combined.
- Step 6: Fill each cupcake liner about two-thirds full with batter.
- Step 7: Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool.
- Step 8: For the ganache, place chopped dark chocolate in a bowl. In a saucepan, bring heavy cream and corn syrup to a simmer. Pour over chocolate and let sit before stirring until smooth.
- Step 9: For the sugar shards, combine 1 3/4 cups sugar, 3/4 cup corn syrup, and 1/2 cup pomegranate juice in a saucepan. Stir until sugar dissolves, then boil until it reaches 300°F. Stir in remaining sugar and juice, then pour onto a mat to cool.
- Step 10: Frost the cooled cupcakes with ganache.
- Step 11: Top with pomegranate sugar shards for decoration.
Notes
- Use high-quality cocoa powder and chocolate for best flavor.
- Ensure ingredients are at room temperature for better mixing.
- Do not skip the coffee; it enhances the chocolate flavor.
- Adjust ganache sweetness to your preference.
