Chocolate Gingerbread Cupcakes

Chocolate Gingerbread Cupcakes

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.

Chocolate Gingerbread Cupcakes

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.

Chocolate Gingerbread Cupcakes

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!

The cupcake recipe is adapted from The Cake Blog. The chocolate buttercream frosting recipe is adapted from Savory Sweet Life.


    For cakes:

  • 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

    For frosting:

  • 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


For cakes:

  1. Preheat the oven to 350°F/ 180°C. Line cupcake pan with cupcake liners/ pattypans.
  2. In a large bowl, whisk together flour, baking soda/ bi-carb soda, cinnamon, ginger, cloves, nutmeg, and salt. Set bowl aside.
  3. 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.
  4. 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.

For frosting:

  1. Using a stand mixer with the whisk attachment on medium speed, cream butter for a couple minutes, until fluffy. Turn off the mixer.
  2. 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.
  3. 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.

If you would like to use my recipes on your own site, please re-write them in your own words and link back to my original post.

Chocolate Gingerbread Cupcakes



Green Beans with Mushrooms and Shallots

Green Beans with Mushrooms and Shallots

Since Thanksgiving is about a week away, I’m sharing an easy, lightened-up version of the classic green bean casserole. As much as I love the rich, creamy, oven-baked goodness of a homemade green bean casserole, now that I live in Australia, it is usually pretty darn hot at Thanksgiving. So, I wanted to develop a version of the recipe that was a little lighter and did not require turning on the oven. This recipe fits the bill. It is also a one-pan recipe, so that means you save room on the stovetop. That’s always a great thing to do on a big holiday of major cooking, right?

Green Beans with Mushrooms and Shallots

The green beans go right into a big skillet, along with the mushrooms and shallots. It’s really so easy and cooks quite quickly. Flavourful shallots and mushrooms, along with garlic, chicken stock, and white wine make this dish so savoury and delicious. Fried shallots on top add a little crunch and even more flavour.

Green Beans with Mushrooms and Shallots

I made this side dish to go with salmon, the other night. I thought, “This is kind of like a stir-fry. Why not serve it with fish?” It was equally good with salmon as it is with turkey. Of course, you can serve it with anything you like. Also, feel free to substitute more chicken broth/ stock in place of the white wine. I have to say, I like homemade fried shallots better than store-bought ones, but buying them certainly saves time. Again, it’s up to you if you want to buy or make them. This dish is delicious, either way. I wish I had better photos of this dish, honestly, but I just had to share this with you, anyway, since Thanksgiving is nearly here.

Hope you’ll enjoy this recipe as much as I do, on turkey day or any day!

Green Beans with Mushrooms and Shallots

This delicious one-pan dish is just as great on the Thanksgiving table as it is on a weeknight dinner table. It comes together quickly and is full of flavour.

This recipe was adapted from Food52.


  • 5 pounds/ 0.75kg green beans, ends trimmed
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 1 cup shallots, thinly sliced or finely diced
  • ½ cup fried shallots (buy them or make them by flouring thinly sliced shallots and then frying in olive oil)
  • 1-2 Tbsp cornstarch/ cornflour
  • 8 ounces/ 225g mushrooms (I like portobello), thinly sliced (if small) or diced (if large)
  • 3 garlic cloves, minced
  • ¼ cup dry white wine
  • 1 cup chicken broth/ stock
  • Salt & pepper, to taste


  1. Heat 1 Tbsp olive oil and 2 Tbsp butter over medium heat in a deep, large skillet.
  2. Add shallots and mushrooms to pan. Cover and saute until golden brown. Add green beans to pan and saute for 2-3 more minutes.
  3. Add garlic and cook for 1-2 more minutes. Add 1-2 tablespoons of cornstarch/ cornflour and cook for 1 minute.
  4. Gradually add white wine to pan, using a silicon whisk, and cook for a minute and stirring to break up any flour lumps. Add chicken stock/broth and bring to the boil.
  5. Turn the heat down to medium-low. Simmer, stirring frequently, until mixture thickens. Season with salt and pepper, to taste.
  6. Transfer green bean mixture to serving dish. Toss fried shallots on top. Serve while hot.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own site, please re-write it in your own words and link back to my original post.

Red Velvet Cheesecake Cupcakes

Red Velvet Cheesecake Cupcakes

With the 4th of July coming up, I just had to make these red velvet cheesecake cupcakes, and top them with some red and blue sprinkles. I still celebrate Independence Day, even though I’m a resident here in Australia. I really enjoy teaching my son about American holidays and celebrating them with our own family traditions.

Red Velvet Cheesecake Cupcakes

One of my favourite things to do for most holidays is baking (of course). I love to make a special treat for the 4th of July. These red velvet cheesecake cupcakes are perfect for a red, white, and blue treat. They would also be wonderful on Christmas, Valentine’s Day, Australia Day, or any other occasion when you want something red (or you simply want cupcakes).

Red Velvet Cheesecake Cupcakes

The creamy cheesecake filling adds another level of goodness to the already delicious cakes. The cream cheese frosting adds even more sweet, creamy goodness. I lightened up the original recipe by using half the amount of oil. I also used Greek yogurt instead of buttermilk. These cupcakes are so moist and delicious. They are definitely a crowd-pleaser. I hope you will enjoy this recipe as much as I do!

Red Velvet Cheesecake Cupcakes

Enjoy the recipe…

Red Velvet Cheesecake Cupcakes

  • Servings: 24 cupcakes
  • Print

These rich red velvet cupcakes are made even more delicous with a sweet, creamy cheesecake filling inside. They make a wonderful treat for your holiday gatherings, or any time you want cupcakes!

This recipe was adapted from Crazy for Crust.



  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3 teaspoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 ½ cup Greek yogurt
  • 1 teaspoon white vinegar
  • 1 tablespoon vanilla extract
  • 1 tablespoon red food coloring


  • 8 oz/ 225g cream cheese, room temperature
  • 1/3 cup sour cream (not low fat)
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract


  • 8 oz/ 225g cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar/ soft icing mixture
  • 1/2 teaspoon salt (or to taste)
  • 1 tablespoon vanilla extract


  • Sprinkles of your choice, such as red and blue ones for the 4th of July


1. Preheat oven to 350°F/ 180°C. Line cupcake pans with liners. (I like the look of plain white paper liners, because they allow the red cake color to show through.)

2. Whisk flour, sugar, salt, and baking soda in a large bowl (or the bowl of your stand mixer). Sift cocoa powder into flour mixture (to prevent lumps). Whisk until thoroughly combined.

3. Add eggs, oil, Greek yogurt, white vinegar, and vanilla to a large measuring cup or bowl and whisk until combined. Add to dry ingredients, a little at a time, beating with your stand or hand mixer until smooth.

4. Turn mixer down to a LOW speed. Add red food coloring and mix slowly until thoroughly combined. (The mixer speed needs to be low so you won’t splatter red batter everywhere.)

5. Place about 2-3 tablespoons of batter into the bottom of each cupcake liner about 1/2 full. Do NOT overfill! It is important to leave enough room for the cheesecake mixture to be dolloped on top.

6. To make the cheesecake mixture: Using the whisk attachment for your mixer, mix cream cheese, sugar, vanilla, and sour cream until smooth. Drop about 1 1/2 tablespoons of cheesecake mixture on top of each cupcake. Smooth it down with the back of a small spoon. Keep it from touching the edges, if you can, because the cupcakes look nicer that way.

7. Bake cupcakes for about 15-20 minutes or until a toothpick stuck in the cake part comes out clean. The cream cheese filling will still be a little soft, but it should be set up, not raw and creamy. Cool cupcakes to room temperature on a cooling rack, then chill for at least 2 hours before frosting. (Note: the cupcakes can be frozen once cooled, and then frosted later.)

8. To make the frosting: Using the whisk attachment on your mixer, cream butter and cream cheese until blended well and fluffy. Sift the powdered sugar/ icing mixture into a large bowl. Switch to the paddle attachment on your mixer. Turning the mixer to a low speed, slowly add in powdered sugar/ icing mixture. Add salt and vanilla. Mix gently until smooth.

9. Frost the top of each cupcake generously. For a decorative effect, use a star-shaped tip with a pastry bag. Top with sprinkles, if you like.

10. Store cupcakes in refrigerator for up to 3 days.

All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own site, please re-write it in your own words and link back to my original post.


My 2017 Easter Menu

One week to go until Easter Sunday! Have you got your menu planned? If you’re still searching for ideas or recipes, I hope you’ll find some inspiration from my Easter menu for this 2017.

We will be having Glen’s family over to our house for Easter lunch, again this year. I’m making most of the food. I think our guests will be bringing a couple of salad/ veg dishes, and appetizers, as well.

Here is what I will be making…

roasted cinnamon maple pear chips

Roasted Cinnamon Maple Pear Chips, served with cheeses

spinach artichoke mini quiches in wonton cups

Spinach and Artichoke Mini Quiches in Crispy Wonton Cups


Plum, Grape, and Goat Cheese Salad

slow roasted boneless leg of lamb with garlic rosemary lemon via

Boneless Lamb Roast with Rosemary, Garlic, and Onion

I’m using the slow cooker, not using the recipe in the link. I layer thick slices of brown onion on the bottom and add beef stock/ broth, to add flavour and moisture.

scalloped potatoes 2

Scalloped Potatoes

maple dijon roasted carrots

Maple Dijon Roasted Carrots

Elderflower Bundt Cake with sugared berries and flowers on top via Peony Lim

Vanilla Bean Bundt Cake with Vanilla Bean Glaze

I’ll be adding pink flowers and sprigs of lavender from my garden, as well as little candy-coated chocolate eggs on top of the cake. Image of cake above via Peony Lim.

Happy Easter to all celebrating! Wishing you and yours a lovely holiday.