Chocolate Gingerbread Cupcakes Recipes

CHOCOLATE GINGERBREAD CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Stir in molasses, ground ginger, cinnamon and cloves. Divide batter evenly among muffin cups. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
• In medium bowl, beat butter and cream cheese with electric mixer on medium speed until blended. On low speed, gradually beat in powdered sugar. Add vanilla; beat on medium speed 2 minutes or until well blended. Frost cupcakes. Top with crystallized ginger and chocolate shavings. Store covered in refrigerator.

CHOCOLATE GINGERBREAD CUPCAKES

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.

CHOCOLATE STOUT CUPCAKES WITH GINGERBREAD-SPICE SWISS BUTTERCREAM

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
• Put the butter, cocoa and stout in a microwave-safe bowl, cover loosely with plastic wrap, and microwave until the butter melts, about 2 minutes. Whisk to combine.
• Meanwhile, whisk the granulated sugar, flour, baking powder, baking soda and salt together in a large bowl. Whisk the sour cream, vanilla and eggs together in a small bowl.
• Whisk the cocoa mixture into the dry ingredients. Stir in the sour cream mixture just until combined, being careful to avoid over-mixing. Divide the batter among the prepared muffin tins, filling each about three-quarters full, or about 1/4-cup per cupcake. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 25 minutes. Cool the cupcakes completely in the tin on a cooling rack, about 15 minutes. Remove from the liners and return the cupcakes to the rack.
• For the frosting: Place the brown sugar, cinnamon, ginger, allspice, nutmeg and egg whites in a large metal mixing bowl set over a pot of simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and transfer to a stand mixer fitted with the whisk attachment. Whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool.
• With the mixer set to medium speed, beat the butter a few pieces at a time. The mixture may curdle before coming together. Using a spoon, offset spatula or piping bag, dollop, spread or pipe about 1/2 cup of the frosting on each cupcake. Occasionally beat the frosting to maintain the smooth texture. Decorate with sugar flowers if using and serve.

GINGERBREAD CUPCAKES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.

CHOCOLATE GLAZE FOR GINGERBREAD CUPCAKES

Steps:

• Chop the chocolate into small pieces, and place in a medium bowl. Scald the cream, and pour it over the chocolate. Let the mixture stand 5 minutes, then stir until smooth.
• Let the glaze stand at room temperature for about 10 minutes.
• For the smoothest possible surface, carefully dip the cupcakes into the prepared chocolate glaze. Let cupcakes drip, dripped-side down, for several seconds, and then turn right-side up. Allow glaze to set before decorating.

GINGERBREAD CUPCAKES

Steps:

• Heat oven to 350 degrees. Line 10 jumbo muffin tins with paper baking cups, and set aside. In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
• In an electric mixer fitted with the paddle attachment, cream the butter until light. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs.
• Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating.

GINGERBREAD CUPCAKES

Steps:

• Heat oven to 375°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups.
• In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, the allspice and water. Spoon about 1/4 cup batter into each muffin cup.
• Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
• Meanwhile, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.
• Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.

GHIRARDELLI MINI GINGERBREAD-CHOCOLATE CHIP CUPCAKES WITH MOLASSES BUTTERCREAM

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.