Time for a fudge face-plant.
When it comes to chocolate cake, I want it rich and fudgy—intensely chocolatey, almost too sweet, the kind that makes you savor each bite and regret having only one the next day. I’ve said it before and I’ll say it again: frosting only matters to me if it’s thick and fudge-like, like this ganache.
I’ve never been one for fluffy, overly sweet icing. A tiny smear is usually enough for me. Who even am I?
Completely face-plant worthy, right?
These pomegranate sugar shards are my new favorite garnish—until the next favorite arrives. They’re simple to make and add an amazing visual punch.
All you need is a candy thermometer and a heavy saucepan. Combine pomegranate juice, sugar, and corn syrup and heat. Once it comes to a boil and reaches hard crack stage, pour the hot syrup onto a prepared baking sheet. Let it cool completely for an hour or two, then break it into dramatic shards with a hammer or the back of a heavy utensil.
So neat!
They taste bright and sweet, but it’s really the look—spiky, glass-like pieces—that makes these cupcakes feel spooky and special.
This isn’t the sort of recipe I usually post. I’m not especially into scary Halloween stuff unless it’s cute ghosts and smiling witches, or unless we’re talking about raiding my brothers’ candy haul back in the day. I jump at horror movie promos and scramble for the remote, so terrifying cake isn’t my go-to.
Even so, making these was a blast. And the cupcakes themselves are ultra-rich devil’s food—deep chocolate flavor and decadence in every bite. If the sugar shards feel too bold, skip them and stick with just the ganache. You can also drizzle the pomegranate syrup over the frosting for a bright tart-sweet contrast that evokes chocolate-covered cherry notes.
They’re fun to make and impressive to serve—your friends will be amazed, I promise.
Devil’s Food Cupcakes with Pomegranate Sugar Shards
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Ingredients
Cupcakes
- 3/4 cup unsweetened Dutch-process cocoa powder
- 3/4 cup freshly brewed coffee
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups unsalted butter, melted
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup sour cream, at room temperature
- chocolate ganache frosting (see below)
Chocolate Ganache Frosting
- 16 ounces high-quality dark chocolate, chopped
- 2 cups heavy cream
- 1/4 cup corn syrup
Pomegranate Sugar Shards
- 1 3/4 cups sugar
- 3/4 cup corn syrup
- 1/2 cup pomegranate juice
Pomegranate Syrup
- 1 cup sugar
- 2/3 cup pomegranate juice
Instructions
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Preheat the oven to 350°F. Line muffin tins with liners.
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Whisk the cocoa and hot coffee together until smooth. In a separate large bowl, whisk the flour, baking soda, baking powder, and salt.
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In a mixer bowl, beat the melted butter with the sugar until combined and slightly cooled, about 2 to 3 minutes. Add eggs one at a time, then the vanilla. Mix in the cocoa-coffee mixture. Add the flour in two batches, alternating with the sour cream, ending with flour. Beat until just combined.
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Scoop batter into liners until 3/4 full (use an ice cream scoop or 1/4 cup measure). Bake 15 minutes or until a toothpick comes out clean. Cool completely before frosting with ganache. Once frosted, insert pomegranate shards and drizzle with pomegranate syrup.
Chocolate Ganache Frosting
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Place chopped chocolate in a bowl. Heat heavy cream and corn syrup until just bubbling around the edges (do not boil). Pour over chocolate and let sit 1 minute, then stir until smooth. Chill, stirring every 5–10 minutes, until thick enough to spread or pipe—about 1 hour.
Pomegranate Sugar Shards
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Spray a baking sheet with nonstick spray. Fit a saucepan with a candy thermometer. Combine sugar, corn syrup, and pomegranate juice and heat over medium, whisking until sugar dissolves. Let the mixture bubble until it reaches 300°F (hard crack), without stirring. Remove from heat and when boiling stops, pour onto the prepared sheet. Let cool 1–2 hours until solid, then break into pieces with a heavy utensil.
Pomegranate Syrup
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Heat sugar and pomegranate juice over medium-high, whisking until sugar dissolves. Bring to a boil and let bubble 1–2 minutes. Remove from heat and cool completely; it will thicken as it cools.
Notes
Did you make this recipe?
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What is this ridiculous heaven.