A header shot of a chocolate skull cakelet with pomegranate glaze on two black plates.

Chocolate Cakelets with Pomegranate Glaze

I’m normally not a chocolate cake person. These sour cream chocolate cakelets with pomegranate glaze, however, are game changers. Because I tend to find chocolate cakes to be a bit lackluster on their own, I packed these with flavor. They’ve got coffee, which enhances chocolatey flavors in baked goods. I also used sour cream and brown butter for a cake that’s rich, moist and flavorful. The smell of the batter alone was complex and delicious, and it only got better as it baked. And since it’s Halloween week, I baked them in my favorite skull pan.

Ummm, I don’t have a skull pan…

Ok, so I realize that the pan I used for these is a bit niche. But while I genuinely think this cakelet pan is worth a buy, you can totally use any cakelet or large muffin pan for this recipe. Because I use a glaze rather than a voluminous frosting here, however, I would highly recommend a cakelet or mini bundt pan.

Full disclosure, the above link is an affiliate link. That means that if you click through and make a purchase, I’ll get a small commission at not cost to you. Worry not, though, I genuinely love this product and so appreciate your support!

Do I have to use fresh pomegranate juice?

Nope! While I absolutely adore fresh pomegranate juice, it’s a pain to make yourself. You’re welcome to do so (or to buy some if you’re in a location where it’s commonly available), but bottled juice will do just fine for this recipe. I used Pom Wonderful for my pomegranate glaze and it worked beautifully.

Do I really have to brew coffee for these chocolate cakelets?

Coffee in chocolatey baked goods really makes them pop. That said, you’re welcome to buy pre-made coffee for this. You can get it hot from a coffee shop or cold at the grocery store. Instant coffee is also fine here.

Ok, now that I’ve answered all these questions that literally nobody asked, let’s get to the stuff that you really care about: pictures and the recipe.


Chocolate Cakelets with Pomegranate Glaze

Course Dessert
Keyword baby bundt cakes, cakelet, chocolate, chocolate cake, chocolate cakelets, pomegranate glaze, sour cream cake, sour cream chocolate cake
Servings 6


  • Cakelet pan



  • 1/2 cup Butter (Unsalted)
  • 1 cup Sugar
  • 2 Large eggs
  • 1 cup All purpose flour
  • 1/2 cup Cocoa powder
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Coffee
  • 1/4 cup Sour cream

Pomegranate glaze

  • 2 tbsp Pomegranate juice
  • 1 tsp Lime juice
  • 1 cup Powdered sugar


  • Preheat oven to 350° Fahrenheit and grease your cakelet pan.
  • Brown the butter. To do this, place the butter in a small pan over medium low heat. Let this go for a few minutes, or until it reaches a deep amber hue. You’ll see it slowly start to brown throughout this process. When it's done, remove it from heat and set it aside to cool.
  • While the brown butter cools, sift the flour, baking powder, salt, and cocoa powder into a medium bowl and whisk to combine.
  • Cream together the brown butter and sugar. Then add the eggs and whisk to combine. Now add the dry ingredients and mix until fully incorporated. Add the coffee and sour cream and whisk until smooth.
  • Add the batter to the cakelet pan, filling each well about 3/4 of the way. Then bake for 20-24 minutes, or until you can insert a toothpick into the center of one of your cakes and remove it cleanly.
  • While the cakelets bake, make your glaze. To do this, whisk together the pomegranate juice, lime juice, and powdered sugar, then set to the side.
  • Once you remove your cakelets from the oven, let cool for about 10 minutes and then flip onto a cooling rack and let them hang out for another 10 minutes or so. Dip each cakelet into the pomegranate glaze (design side down) and enjoy!

These decadent chocolate cakelets are honestly such an easy and tasty bake. I hope they make all your spooky Halloween dreams come true. If you make them, let me know in the comments or on Instagram. I always love hearing from you!

If you’re looking for more fall bakes, check out my mini gingerbread bundt cakes with cranberry cream cheese glaze or my fig and caramel upside down cake! And if you’re looking for the perfect autumn cinnamon rolls, check out my gooey cardamom apple butter cinnamon rolls with goat cheese frosting.

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