Chocolate Pomegranate Cupcakes

For all of you with a sweet tooth, I didn’t think it’d be right to only share a savoury Valentine's day recipe idea. So here is something sweet, and plant-based, that you can round off the evening with.

Recently, there was a box of pomegranates that appeared in our house. As soon as I saw them, my mind went to chocolate cupcakes. I’m not sure why, but I had to find a way to integrate the two. That's how this recipe was born. These cupcakes are filled with pomegranate custard in the middle, which adds a bit of a surprise after the first bite. They’re finished off with pomegranate infused icing, bringing just a touch of citrusy taste to offset the icing's sweetness. I made juice from the pomegranates myself, but you can absolutely use the store-bought kind. If you do, the color of your icing may be slightly different than the ones I made here, but they'll taste delicious either way.



Chocolate Pomegranate Cupcakes

Chocolate Pomegranate Cupcakes


Makes 12 muffins

Prep time

Active time:

Total time:

How it's made

Preheat the oven to 350°F (180°C)



1 cup unsweetened almond milk


Place in a small pot over medium heat and cook until it boils. Keep cooking for another 2 - 3 minutes until the mixture thickens. Remove from heat.

⅓ cup maple syrup

⅓ cup pomegranate juice

3 tbsp corn starch

½ tsp salt

1 tsp vanilla extract


Add to the above mixture, mix, and leave it to cool while the cupcakes are baking.



1½ cup flour


Place in a bowl and mix well.

1 cup sugar

1 cup cocoa

1 tsp baking soda

½ tsp salt


1 cup water


Place in another bowl and mix. Then add to the bowl with dry ingredients. Using the mixer, mix all batter ingredients until nicely combined.

⅓ cup vegetable oil

1 tsp vanilla extract

1 tsp distilled white vinegar


Place muffin liners in each slot of a 12 piece muffin pan. Divide the batter among the 12 liners. Place in the oven and bake for 25 minutes, or until a toothpick inserted into a middle of a muffin comes out clean. Take the muffins out of the oven and the pan, place them on a cooling rack, and let them cool for at least 30 minutes.


Once the muffins are cool, remove the liners. Using a small knife, cut out roughly a ⅔ inch wide circle out of the bottom of each muffin and fill it with about 1½ tsp of the custard. Set aside.



2 cups icing sugar


Place in a large bowl and start mixing with a mixer.

1 cup pomegranate juice

½ cup margarine (room temperature)

½ tsp salt

1-2 tbsp almond milk (as needed)


If the icing seems too dry, add almond milk, little by little, and keep mixing until the right consistency is reached.


Spread or pipe the icing over each cupcake and enjoy!

Helpful tips

These muffins can be kept in the fridge inside a sealed container for up to 4 days, but they are best when eaten fresh.