Submitted by Stephanie Santana of Sweet Creations by Stephanie. This recipe was adapted from a recipe she found for a bundt cake on Baking Bites Blog. She made hers into regular sized cupcakes instead of a bundt cake and topped with Chocolate Buttercream.
Chocolate Pomegranate Cake
2 cups all purpose flour
1 cup brown sugar
3/4 cup sugar
1 1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter
3/4 cup cocoa powder
2 large eggs
2 tsp vanilla extract
1 1/4 cups pure POM pomegranate juice
1 cup semisweet chocolate chips
Preheat oven to 350F. In a large bowl, whisk together flour, brown sugar, sugar, baking soda and salt. In a medium sized, microwave-safe bowl, melt the butter in the microwave. Whisk cocoa powder into melted butter until smooth. Allow to cool for 2-3 minutes, so mixture is warm but not hot. Whisk in eggs and vanilla. Add chocolate mixture, pomegranate juice and chocolate chips to the flour mixture and stir until batter is well combined and no streaks of dry ingredients remain visible. Pour into prepared pan.
Bundt Cake: Bake for about 50 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool cake in pan for 15 minutes, then turn cake out onto a wire rack to cool. Dust with cocoa powder or confectioners’ sugar before serving. Serves 12-16
Cupcakes: Makes 24 regular size cupcakes… Bake for 18 minutes @ 350