As I was looking for holiday baking inspiration, I found myself wanting to try chocolate with gingerbread. I’ve got to tell you, I never used to be a big fan of gingerbread. Maybe this stems from having too many rock-hard gingerbread cookies, when I was growing up. Several years ago, this all changed when I tried a German gingerbread cookie called Pfeffernüsse. They’re soft in the centre and covered with a smooth sugary glaze. They’re delicious. Now I always buy them at Christmas time.
Being a gingerbread convert, I was feeling ready to try my hand at making gingerbread in a cake form. I thought, naturally, chocolate would make gingerbread even better. I decided that the perfect way to do this would be to make gingerbread cupcakes with chocolate buttercream frosting.
I baked a big batch of these cupcakes for my son’s play group Christmas party, this week. I loved the way they turned out. The gingerbread cakes were moist, tender, and had a wonderful flavour. The chocolate buttercream frosting was rich and creamy. I could have eaten the frosting with a spoon (ok, maybe I did). The gingerbread and chocolate were so delicious together. You really just have to try these cupcakes to believe how wonderful they are. I hope you’ll add this recipe to your holiday baking list.
Happy holidays, and happy baking!
Chocolate Gingerbread Cupcakes
These gingerbread cupcakes are moist, tender, and have a wonderful flavour. The chocolate buttercream frosting is rich and creamy. Gingerbread and chocolate are so delicious together. These cupcakes are a perfect holiday treat!
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda/ bi-carb soda
- 4 teaspoons ground cinnamon
- 4 teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter, melted
- 1 cup packed dark brown sugar
- 1 cup molasses or treacle syrup
- 2 large eggs
- 1 cup cold water
- 1 cup unsalted butter (or 2 sticks or ½ pound or 225 grams), softened (but not melted!)
- 3½ cups confectioners (powdered) sugar/ soft icing mixture
- ½ cup cocoa powder, preferably Dutch-processed
- ½ teaspoon table salt
- 2 teaspoons vanilla extract
- 4 tablespoons milk or heavy cream/ thickened cream
Also: 24 cupcake liners/ pattypans
- Preheat the oven to 350°F/ 180°C. Line cupcake pan with cupcake liners/ pattypans.
- In a large bowl, whisk together flour, baking soda/ bi-carb soda, cinnamon, ginger, cloves, nutmeg, and salt. Set bowl aside.
- Using a stand mixer with a paddle attachment, on medium speed, mix together the melted butter, brown sugar, molasses or treacle syrup, and eggs. Add half of the water to the melted butter mixture. Then add half of the dry mixture, and mix. Add the remaining water and then the remaining dry mixture, mixing until smooth.
- Divide cake batter between the cupcakes liners/ pattypans. Bake cupcakes for 20 to 22 minutes, until a toothpick inserted in the center comes out clean except for a couple of crumbs. Remove cupcake pans from oven, and transfer them to racks to cool for 30 minutes.
- Using a stand mixer with the whisk attachment on medium speed, cream butter for a couple minutes, until fluffy. Turn off the mixer.
- Sift 3 cups powdered sugar/ soft icing mixture and cocoa into the mixing bowl. (It is important to sift in order to keep lumps out of the frosting.) Using the lowest speed (so the dry ingredients don’t blow everywhere), and switching to a paddle attachment, mix until the powdered sugar/ icing mixture and cocoa are absorbed by the butter.
- Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If frosting needs to be a stiffer consistency, add a little more powdered sugar/ icing mixture. If frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
This recipe was created by Kimberly Sequoia for a delicious moment.
All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.
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