Triple Chocolate P♡M Cupcakes w/ a Pomegranate Aril Mousse

This is the Amazing Triple Chocolate P♡M Cupcake Recipe that I Debuted at the San Diego Bay Wine and Food Festival. It was a Huge Hit. Everyone Loved It, It was simply impossible to eat just one!!!

This is an Original Recipe Created By Chef Jeffrey M. Garcia on 11/12/2008
Recipe Remains Property of Chef Jeffrey M. Garcia
ALL RIGHTS RESERVED

Triple Chocolate P♡M Cupcakes filled with a P♡M Aril Mousse

Yield: 25 Large size cupcakes
45 Regular size Cupcakes
70 Mini Cupcakes

Pomegranate Devils Food Cake

• 27 oz Cake Flour 
  
• 11 oz Cocoa Powder 
  
• 3 T Baking Soda 
  
• 1 tsp Salt, kosher 
  
• 2 lb Sugar, granulated 
  
• 6 ea Eggs, Whole (large) 
  
• 20 fl oz Vegetable Oil 
  
• 18 fl oz Buttermilk 
  
• 18 fl oz Coffee (Brewed) 
  
• 8 fl oz P♡M 100% Pomegranate Juice
  

Semi Sweet Chocolate P♡M Mousse

• 2½ # Chocolate, semi-sweet (melted) 
  
• 15 ea Egg Yolks (large) 
  
• 3 ea Whole Egg (large) 
  
• 9 oz Sugar, granulated 
  
• 3 T Glucose 
  
• A/N Water 
  
• 40 fl oz Manufacturing Cream
  
• 1 c P♡M Pomegranate Arils
  

Dark Chocolate P♡M Ganache

• 3 # Dark Chocolate
  
• 38 fl oz Manufacturing Cream
  
• 10 fl oz P♡M 100% Pomegranate Juice
  
• 1 c P♡M Pomegranate Arils
  

1. Whip eggs and sugar to full volume/ribboned. 
   
2. Sift dry ingredients. 
   
3. Whisk the wet ingredients. 
   
4. Alternately add the wet and dry into the egg mixture. 
   
5. Batter will be very liquid like 
   
6. Immediately pour into a sprayed, parchment lined Cupcake pan 
   
7. Bake at 350°F still oven until cake bounces back and a skewer comes out clean. 
   
8. Cool cakes for approximately 10 minutes, and then invert onto a cooling rack to finish cooling.