GINGERBREAD CUPCAKES

 

  • Cooking Time: 50
  • Servings: 18
  • Preparation Time: 20

Ingredients

  • For Cupcakes:
  • 1 cup boiling water
  • 2 teaspoons baking soda
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2/3 cup packed dark-brown sugar
  • 1 cup unsulfured molasses
  • 2 large eggs, room temperature, lightly beaten
  • For Chocolate Glaze:
  • 10 ounces semisweet chocolate, finely chopped
  • 1 1/4 cups heavy cream
  • 4 teaspoon unsalted butter
  • For Cinnamon Buttercream Frosting:
  • 1/2 cup (1 stick), plus 2 Tablespoons, unsalted butter, softened
  • 4 1/2 cups confectioner’s (powdered) sugar
  • 1 1/2 teaspoons cinnamon
  • 3-6 Tablespoons milk
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Directions

  • For Cupcakes:
  • Preheat oven to 350 degrees F. Line 18 cups of two muffin-tins with paper liners and set aside. In a bowl, combine the boiling water and baking soda; set aside. In a large bowl, sift together flour, baking powder, ground spices, and salt; set aside.
  • In a bowl of an electric mixer fitted with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy, 1 to 2 minutes. Beat in molasses, baking-soda mixture, and flour mixture, then beat in eggs.
  • Fill each prepared muffin cup three-quarters full, dividing batter evenly. Bake cupcakes until a cake tester inserted in centers comes out clean, about 30 minutes. Transfer tins to a wire rack to cool a few minutes, then remove cupcakes from tins, and let cool completely on rack.
  • Working quickly, dip tops of cupcakes into chocolate glaze (recipe below). Let glaze set, about 20 minutes, before decorating with piped cinnamon buttercream (recipe below).
  • For Chocolate Glaze:
  • In a heatproof bowl set over a pan of simmering water, combine chocolate, heavy cream, and butter. Let mixture melt slowly, stirring occasionally. Use immediately, or cover, and keep warm over simmering water until ready to use.
  • For Cinnamon Buttercream:
  • Cream the butter with a mixer. Add 1.5 cups confectioner’s sugar, 1/2 cup at a time, blending well with each addition (mixture may be dry and crumbly). Add 3 tablespoons milk, cinnamon, and vanilla and blend. Blend in remaining confectioner’s sugar. Add more milk (about 3 tablespoons) until desired consistency is reached. Add more milk to thin and more sugar to thicken. Pipe on completely cooled and filled cupcakes.

Notes

This is a great recipe for gingerbread cupcakes with a cinnamon buttercream frosting.

Categories: Cake  Cupcakes  Frosting  Ganache 

Website Credit: http://happyfoodhealthylife.com/2012/11/30/gingerbread-cupcakes-with-cinnamon-buttercream

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