Best 2 Chocolate Gingerbread Cupcakes Recipes
Indulge in the delectable aroma of freshly baked Chocolate Gingerbread Cupcakes, a delightful fusion of classic flavors and festive spices. These moist and fluffy cupcakes boast a rich chocolate cake base infused with the warmth of ground ginger, cinnamon, and nutmeg, creating a symphony of flavors that will tantalize your taste buds. Topped with a creamy and decadent chocolate ganache frosting, each cupcake becomes an irresistible treat. This recipe also includes a variation for Chocolate Gingerbread Cupcakes with a Salted Caramel Frosting, a sweet and savory combination that adds a delightful twist to the classic gingerbread flavor. Whether you prefer the traditional chocolate ganache or the salted caramel frosting, these cupcakes are sure to satisfy your sweet cravings and bring holiday cheer to your kitchen.
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GHIRARDELLI MINI GINGERBREAD-CHOCOLATE CHIP CUPCAKES WITH MOLASSES BUTTERCREAM
The perfect holiday marriage of gingerbread and chocolate, these versatile treats can be made full size or in miniature for easy gifting. Showcase your baking skills by learning how to top with chocolate 'trees.' While piping the trees may take a little practice, they really take the festive component over the top. And no worries if you mess up; simply try again by re-melting the chocolate chips.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 1h30m
Yield 48
Number Of Ingredients 23
Steps:
- Prepare the Cupcakes: Preheat oven to 350 degrees F. Place flour, crystallized ginger, baking soda, salt, cinnamon, and cloves in a food processor; process until ginger is finely ground, about 1 minute.
- Beat butter, granulated sugar, and brown sugar with a heavy-duty stand mixer fitted with paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Beat in applesauce until blended. Add eggs one at a time, beating just until blended after each addition.
- Stir together hot brewed coffee and molasses in a 2-cup glass measuring cup until blended. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Gently stir in Ghirardelli Semi-Sweet Chocolate Baking Chips.
- Place 48 miniature paper baking cups in four 12-cup miniature muffin pans, and coat cups with cooking spray. Spoon batter into cups, filling almost full.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 12 to 14 minutes. Remove from pan to a wire rack and cool completely, about 30 minutes.
- Prepare the Molasses Buttercream: Beat butter in a large bowl with an electric mixer on medium speed until smooth; beat in molasses and salt until fully incorporated, about 1 minute. Gradually add powdered sugar and 3 tablespoons of the milk; beat until light and fluffy, about 2 minutes. If needed, add remaining 1 tablespoon milk, 1 teaspoon at a time, and beat until desired consistency is reached.
- Prepare the Chocolate Trees: Place 1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips in a small microwaveable bowl, and microwave on medium (50% power) until melted and smooth, 1 to 2 minutes, stirring every 30 seconds. Transfer mixture to a piping bag or heavy-duty zip-top bag with a very small hole snipped in the corner.
- Pipe into small Christmas tree shapes on a parchment paper-lined baking sheet. Chill until set, about 15 minutes; keep chilled until ready to use.
- Pipe or dollop Molasses Buttercream on cupcakes. Garnish with finely chopped crystallized ginger, and top with chocolate Christmas trees.
Nutrition Facts : Calories 159.9 calories, Carbohydrate 26.8 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 55.8 mg, Sugar 19.6 g
CHOCOLATE GINGERBREAD CUPCAKES
These luscious cupcakes have a touch of semisweet chocolate in the batter and white chocolate in the filling. They melt away fast at our house. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Beat first four ingredients until blended; gradually beat in confectioners' sugar. Fold in marshmallow creme. Refrigerate, covered, while preparing cupcakes., Line 12 muffin cups with paper liners. Prepare cake mix batter according to package directions, adding pie spice and ginger before mixing. Stir in melted chocolate., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Using a sharp knife, cut a 1-1/2-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and reserve. Fill each with about 2 tablespoons filling; sprinkle with grated chocolate. Replace tops, pressing down lightly. Dust with additional confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 356 calories, Fat 15g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 359mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.
Tips for Making Chocolate Gingerbread Cupcakes:
- Make sure all ingredients are at room temperature before you start baking. This will help the batter to mix evenly and will result in a more consistent cupcake.
- Use good quality cocoa powder. The cocoa powder is the key ingredient in these cupcakes, so it's important to use a good quality brand. Look for a cocoa powder that is dark and has a rich flavor.
- Don't overmix the batter. Overmixing the batter can make the cupcakes tough. Mix just until the ingredients are combined.
- Bake the cupcakes until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking the cupcakes will make them dry.
- Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
- Add a sprinkle of gingerbread spice to the top of the cupcakes before baking. This will give them a festive holiday look.
Conclusion:
These chocolate gingerbread cupcakes are the perfect holiday treat. They're rich, moist, and full of flavor. The gingerbread spice gives them a warm and cozy taste that's perfect for the holiday season. These cupcakes are sure to be a hit with your family and friends.
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