Dark Chocolate Cupcakes with Cinnamon Cream Cheese Frosting

Directions

1. Preheat oven to 350 degrees.
2. In a large pot over medium heat, melt butter and chocolate chips. Once melted, add cocoa powder and brewed coffee. Stir until well combined. Add sugar and stir until well combined and smooth (rather than grainy). Remove from heat.
3. Add milk and vanilla, whisking continuously until well combined.
4. Allow to cool for about 4 minutes, then add eggs and whisk until well combined.
5. Add flour, baking soda and salt, folding into wet ingredients until batter is thick and easily pulls away from sides of pot.
6. Line a muffin pan with baking cups. Scoop batter into each cup. Bake for about 16 minutes, testing with a toothpick until it comes out clean.
7. Remove cupcakes from oven and allow to cool on a cooling rack.

1. In a small mixing bowl, combine softened butter and cream cheese. Mix until creamy.
2. Add powdered sugar and whisk until well combined. Add vanilla extract, cinnamon and nutmeg, and whisk until well combined.
3. Spread frosting on cupcakes and top with pomegranate seeds.

1. For a more cinnamon-y flavor in the frosting, double the amount of cinnamon.
2. To easily portion batter into baking cups, use an ice cream scoop.
3. To save cupcakes for later, freeze them unfrosted. Thaw at room temperature on a wire rack, then frost.