MAKE CUPCAKES

Preheat oven to 350, line cupcake tins with paper liners, this makes 24 cupcakes

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

FOROMEGRANATE FROSTING

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.

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,

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