Pomegranate Cupcakes
Description
Tasty baked goods for the whole family. A bright chocolate note, slightly moist silky texture, delicate buttery aftertaste... These cupcakes will please all lovers of chocolate pastries! To make the cupcakes look more festive, choose a pomegranate with bright seeds. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Beat the eggs with sugar until a thick, fluffy mass forms.
- 2
Step 2
Add sour cream and melted chilled butter. Mix with a spatula.
- 3
Step 3
Sift the flour with cocoa and leavening agent, add a small pinch of salt. Quickly stir with a spatula. Add a handful of peeled pomegranate seeds and stir again.
- 4
Step 4
Place the dough into the molds.
- 5
Step 5
Bake in a preheated oven at 180 °C for 15–20 minutes. Do not overbake the cupcakes, otherwise they will be especially tender.
- 6
Step 6
Cool the finished cupcakes on a rack and decorate them with cream.
- 7
Step 7
For the cream, mix sour cream with powdered sugar and whisk. Then add room‑temperature cream cheese to the mixture and whisk again. Cover the cupcakes with the cream using a piping bag or a cornet and garnish with pomegranate seeds and basil sprigs.