Chocolate Gingerbread Cupcakes
These indulgent chocolate gingerbread cupcakes are topped with a buttercream frosting. Garnishing these cupcakes is a smooth and delicious ganache.
Servings: 12 cupcakes
Calories: 415kcal
Equipment
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Ingredients
- ½ cup salted butter room temperature
- ½ cup dark brown sugar
- ½ cup molasses
- 1 teaspoon vanilla extract
- 1 egg
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 1 ½ cup all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ⅓ cup milk
- 4 oz semi-sweet chocolate squares or chips melted
Gingerbread Frosting
- 1 cup salted butter softened
- 1 tablespoon molasses
- ¼ teaspoon ginger
- 4 cups confectioner's sugar
- 2-4 tablespoon milk to add as needed
Chocolate Ganache
- 2 oz semi-sweet chocolate chips or squares
- ½ cup heavy cream
Instructions
Chocolate Gingerbread Cupcakes
- Preheat the oven to 350ºF and line a muffin tin with 12 cupcake liners.
- Beat together the melted butter, molasses, and brown sugar.
- Add in the egg and beat until mixed.
- In a large bowl, the all-purpose flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves are then mixed together and set aside.
- The semi-sweet chocolate squares are melted following the melting directions according to your chocolate of choice.
- Set the melted chocolate aside and allow it to cool.
- Slowly beat the flour mixture into the wet ingredients a little at a time.
- After adding about half of the flour mixture, add the cooled melted chocolate to the batter.
- Add the remaining flour to the batter followed by the milk.
- The batter will be very thick for these chocolate gingerbread cupcakes and that is okay! They will have a wonderful gingerbread texture after baking.
- Divide the cupcake batter equally between 12 liners before baking. As stated above, the batter will be very thick, and using a cookie scoop will make it easy to equally divide the batter.
- Once these cupcakes are baked in the preheated oven for about 18-20 minutes they are removed and allow them to cool completely before frosting.
Gingerbread Frosting
- Beat together the softened butter and the molasses until creamy.
- Beat in the ginger and the confectioners sugar.
- The frosting will be thick, add the milk 2 tablespoons at a time until the frosting is smooth and soft enough to pipe.
- Frost the cupcakes using a piping tip and bag.
Chocolate Ganache
- Heat the heavy cream in a saucepan just until a low boil.
- Remove from the heat and add the chocolate chips or squares.
- Allow it sit for a few minutes to allow the chocolate to melt.
- Stir the chocolate until smooth.
- Drizzle the chocolate ganache over the frosting.
- Store in an airtight container.
Notes
Using a cookie scoop to fill the cupcake liners with batter will make it easy to scoop and distribute the batter evenly.
Nutrition
Serving: 1cupcake | Calories: 415kcal | Carbohydrates: 78g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 333mg | Potassium: 323mg | Fiber: 1g | Sugar: 23g | Vitamin A: 893IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 2mg
