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Walk up the stairs. Walk up the stairs to where you live or work as an alternative to using the elevator. This isn’t as effortless to do if you work on a very high floor but if you work on a lower floor, using the stairs is a excellent way to get some extra exercise. Even if your office or home is on one of the top floors, you can decide to get off of the elevator early and take the stairs the remainder of the way. Lots of people opt for the easy elevator ride instead of making an attempt on the stairs. That just one flight of stairs—when taken a handful of times a day—can be just the additional boost that your system needs.

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We hope you got insight from reading it, now let’s go back to chocolate cupcakes with pomegranate cream cheese frosting recipe. To cook chocolate cupcakes with pomegranate cream cheese frosting you need 18 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Chocolate Cupcakes with Pomegranate Cream Cheese Frosting:

1. Take 1 FOR CUPCAKES
2. Get 2 cup granulated sugar
3. Take 1 3/4 cup all purpose flour
4. Use 3/4 cup special dark hersheys cocoa
5. You need 1 1/2 tsp baking powder
6. Provide 1 1/2 tsp baking soda
7. Take 1 tsp salt
8. You need 2 eggs
9. Take 1 cup milk
10. Prepare 1/2 cup oil such as canola oil
11. You need 2 tsp vanilla extract
12. You need 1 cup boiling water
13. Use 1 FOR POMEGRANATE FROSTING
14. Take 1 1/2 cup pomegranate juice
15. Get 4 oz butter at room temperature
16. Provide 8 oz cream cheese at room temperature
17. Get 12 oz powdered sugar, about 4 cups
18. Use 7 oz bag of chocolate covered pomegranat juice pieces I use a brand called brookside they are in the candy section of the grocery store

Instructions to make Chocolate Cupcakes with Pomegranate Cream Cheese Frosting:

1. MAKE CUPCAKES
2. Preheat oven to 350, line cupcake tins with paper liners, this makes 24 cupcakes
3. In a large bowl, mix flour, cocoa, baking powder, baking soda and salt. Add eggs, milk oil and vanilla. Beat until combined. Stir in boiling water ( the batter will be very thin). Pour batter evenly into 24 paper lined cupcake tins. Bake 16 to 20 minutes until a toothpick comes out clean.Cool on a rack
4. FOROMEGRANATE FROSTING
5. In a small saucepan, over medium heat reduce pomegranate juice by one half this will take awhile so I would advise doing this in advance or while the cupcakes are cooking.This must be cool before using in frosting.
6. Beat cream cheese and butter until creamy.Slowly add powdered sugar and cooled pomegranate juice beat until smooth, you may not need all the sugar once you have a creamy fluffy frosting its done,
7. Frost the cooled cupcakes with frosting top each cupcake with 3 chocolate covered pomegranate juice pieces, if you can not find them garnish with chocolate shavings

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