3 ounces cream cheese, at room temperature
1½ cups powdered sugar, sifted
2 tablespoons pomegranate molasses* (optional)
½ teaspoon vanilla extract
A pinch of salt
1 drop red food coloring (to turn the frosting pink; optional)
1 tablespoon dehydrated or freeze-dried blackberries or
raspberries, ground to a powder in a food processor or clean
coffee grinder (optional)
Preheat the oven to 325°F. Spray 2 muffin tins with cooking
spray, then line them with cupcake liners; lightly spray the inside
of the cupcake liners too.
In the bowl of a stand mixer* using the paddle attachment,
cream the sugar, butter, and canola oil until light and fluffy, 3 to 4
minutes. Add the eggs, one at a time, and mix well. Add the cocoa
powder and red food coloring and continue to mix to incorporate.
In a medium bowl, combine the flour and salt with a whisk. Mix
the buttermilk and vanilla in another bowl. With the mixer on low
speed, starting with the flour, alternate between adding the flour
and the buttermilk, ending with the flour. Combine the baking soda
and vinegar in a small bowl (it will fizz) and add it right away to
the mixer bowl, blending just until incorporated.
Using an ice cream scoop, scoop the batter into the muffin tins,
filling them up two thirds of the way. Bake for 20 to 25 minutes,
or until a cake tester comes out completely clean. Allow the