Monday, April 6, 2009


I'm back from my mini vacation, but I'll tell you more about that in a later post. For now, here is another POM recipe that I made last week.

Michel-lee asked me how I got all this wonderful POM juice. Well, the POM Blogger, Diana, contacted me via email and asked if I'd like to sample some of their juice and I of course said YES! A few days later, I received a case of 8 oz. bottles! So exciting!

The first thing I did was pour it over crushed ice in a tall glass. Refreshing. With half a bottle I made Strawberry POM Smoothies, and the other half I made these yummy cupcakes. I quartered the original recipe, because I didn't want or need 24 cupcakes. I assumed it would make 6 cupcakes, but it made 7. Fine by me. I frosted my cupcakes with Vanilla Bean Frosting, leftover from the Rainbow Cupcakes and topped them with Jelly Bellys to resemble pomegranate arils. They turned out so cute!

These cupcakes were fudgey and INCREDIBLY MOIST. So moist that when I tried to frost them with room temperature frosting, the edges crumbled. They weren't quite as chocolaty as I would have liked, so if I ever decide to make these again, I'd up the amount of cocoa. They also had slightly fruity undertones, which were unexpected and nice. Another bonus, these cupcakes don't contain any eggs or butter, so they're vegan (minus the frosting, of course)- woo hoo!

To see others POM cupcakes, click here, here and here.

POM Chocolate Cupcakes from POM Wonderful

  • 1/4 cup POM Wonderful 100% Pomegranate Juice
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/8 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup water, heated to boiling
  • 3 Tbsp. vegetable oil
  • 1 1/2 teaspoons white vinegar
  • 1 teaspoon vanilla

Preheat oven to 350F with rack placed in the center. Place a paper baking cup in regular sized muffin tin; set aside.

Combine the dry ingredients and whisk together. In a large measuring cup, combine pomegranate juice and boiling water. Add oil, vinegar and vanilla to the pomegranate juice mixture.

Add to the flour mixture all at once to the wet mixture and whisk to combine (batter will be lumpy). Divide the batter evenly among the muffin cups (about 3/4 full).

Bake 20-24 minutes or until toothpick inserted in the middle comes out clean and free of crumbs. Mine took exactly 22 minutes. Let cool completely before topping with the frosting of your choice.

Makes a mini batch of 7 regular cupcakes.

Visit the POM website to find the recipes for pomegranate chocolate or vanilla cream cheese frosting.


Michel-lee said...

Thanks for letting me know how you got the POM. I hope you had a nice mini vacation. How did it go with you meeting a blog buddy? I hope to do that one day. I love this receipe. I've got to get me some POM. :o)

Dawn said...

ok, these look really good. the decorating came out cute as a button. where did you get those cupcake liners?

Ingrid said...

Your photos are wonderful. Those cupcakes are sweet cute!

Hope you had a swell time.

Sara said...

Wow, these look amazing. I love the jelly beans on top to represent pom seeds!

Monica H said...

Michel-lee- Meeting the blogging buddy went well. We had a great time. Thanks for asking.

Dawn- I got these and 4 other designs of cupcake liners from Hobby Lobby. They're in their party supply section and they were about $1.59 for 50 liners. Cute, huh?

Ingrid and Sara- Thank you!

Maria said...

Cute cupcakes!! I bet they taste really good too!

Lissaloo said...

They look so pretty :) You inspired me too pick up a bottle of POM know I just have to decide what to do with it :)

Selba said...

Your cupcakes look lovely!

I'm still have problem with frosting, it just doesn't turn out good, maybe because the weather in Jakarta is too humid so the measurement of ingredients of frosting need to be adjust but then, I'm too lazy to figure it out, hehehe....

Kerstin said...

Yum - they look SO good and I love how you decorated them!

Sophie said...

You are a baking expert! I never woulda thought cupcakes and pom juice go together, looks like a match made in heaven; they're so pretty too :D!

Caroline said...

Hey,I wish I had thought of the Jelly Belly arils... GREAT idea!

unconfidentialcook said...

I would never have thought of putting the pom juice in a recipe for chocolate cake, but I bet it really intensified the flavor, much like a bit of liqueur would. The look great!

Juliana said...

Pom and chocolate! What a great combination...your pictures look so pretty.

Anna said...

These are beautiful! I love the colours in these photos--wonderful.

Donna-FFW said...

Whata great idea for the juice! Missed you!

Elyse said...

Love how you used the juice! These cupcakes look totally fabulous--I love how moist they are. And vegan, too! Now, that's just downright impressive!! How yummy.

Pomengranate said...

A Yummy post! I am a huge fan of pomegranate juice too. I used to spend a lot unnecessarily on expensive diet programs but now I know the secret. Going green is what is best. Thanks for sharing this information with us.

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