Wish you all a very Happy New Year!! I hope this year brings you much love and happiness
I wanted the first post of this year to be a sweet one. So that we will start the year on a sweet note. Therefore, I’m sharing with you these warm gingerbread cupcakes with chocolate fudge frosting. They are perfect for this cold winter coming our way. I made these recently for my son’s basketball game. I was asked to bring something for the players after their game. These cupcakes were very popular. The warm spices in this cold weather really help warm you up and the chocolate frosting just melts in the mouth. There is something about the gingerbread spice that really makes you feel warm and comforting. I love giving my kids these spices in the winter months. The cold becomes a bit warmer from the inside. Have you tried my 5 spice ginger tea for cold and sore throat yet? It’s a standard drink in our home every day in winter. The kids love it and the house is filled with the smell of these warm spices. This year, winter is a bit colder than it was last year. So, we are going to need all the warm and comforting food we can get.
Ingredients and substitutes
Brown Sugar – I’m using light brown, but you can use dark brown as well. The dark brown gives an extra hint of that molasses and tastes absolutely heavenly. A bit more fuggy. I find the light brown is just right and keeps it such that it pleases everyone.Sour Cream – Adds that little zing and depth of flavor. Don’t have sour cream? Add the same amount of yogurt in a pinch. BUT, yogurt will reduce the shelf life of the cupcakes. So, if you plan to use them in a day… go with yogurt. Having said that, I have shown you how to make sour cream at home as well.Spices – Cinnamon, nutmeg, ginger, and allspice make a good gingerbread spice. And yet, if you don’t have them individually you can also buy 2 tsp of gingerbread spice mix. These are usually available at most supermarkets.Molasses – Ain’t no gingerbread cupcakes without molasses in them. So, I highly recommend using molasses as it will enhance the flavor and color of the cupcakes. If you can’t find molasses, you can use a total of 3/4 cup dark brown sugar instead of the light brown sugar and molasses.
Step by step instructions
Prepare
Preheat the oven to 160 C / 320 F.Sift flour with salt, baking powder, and baking soda. Set aside.Prepare baking cups or cupcake wrappers in a muffin tray.
Make the cupcake batter
Cream Butter and Sugar until light and fluffy.Add eggs, one at a time, scraping the sides of the bowl often.Next, add the molasses. Scrape sides of the bowl well.Then, add in sour cream, and flour mixture in three batches.Lastly, add vanilla and scrape the bowl well to ensure you have a smooth batter.Use an ice cream scoop to distribute the batter evenly between 12 cupcakes wraps.
Bake the cupcakes
Bake in a preheated oven for about 18 to 22 minutes or until the skewer inserted comes out clean.Chill Cupcake completely before you decorate.
Make the chocolate fudge buttercream
Melt chocolate in a microwave safe bowl or double boiler – Set aside to cool.Cream the butter, cream, and sugar until light and fluffy.Add Vanilla and cooled melted chocolate.Mix well to combine (if chocolate is not cooled it will seize in the buttercream).
Pipe the buttercream
Place buttercream into a piping bag with your favorite piping tip and pipe a swirl.
Storage
These cupcakes will stay at room temperature in good weather for up to 2 days.In the fridge for about 4 days if wrapped well.
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