Chocolate Gingerbread Cupcake Recipe

by Jillian Leslie on

Chocolate gingerbread cupcakes recipe

Rebecca and Rosie of Honeywell Bakes are back with some chocolate gingerbread cupcakes for all your wintery entertaining. Does these look adorable?!

Chocolate gingerbread cupcake recipe

Chocolate Gingerbread Cupcakes

Chocolate gingerbread cupcake recipe
Chocolate gingerbread cupcake recipe

Method

1. Preheat oven to 170C (340F)

2. Cream butter and sugar until pale and fluffy, then add eggs and milk and stir slowly until well combined.

Chocolate gingerbread cupcake recipe

Chocolate gingerbread cupcake recipe

Chocolate gingerbread cupcake recipe

3. Add flour, cocoa, baking powder and spices and mix well.

4. Carefully divide the mixture between 12 cupcake cakes and bake for 25-30 minutes, until the top of the cake springs back when gently pressed. Once cooked leave to cool completely on a wire rack.

Chocolate gingerbread cupcake recipe
Chocolate gingerbread cupcake recipe


5. Make the buttercream by combining butter, icing sugar, ginger syrup and milk and whisking until pale and fluffy, which should take about 5 minutes. Put into a piping bag with a star tip, and pipe onto the cooled cupcakes.

Chocolate gingerbread cupcake recipe

Chocolate gingerbread cupcake recipe

6. Mix the icing sugar and enough water to form a paste similar in texture to toothpaste. Add the water slowly, drop by drop. Put into a piping bag or bottle and add detail to your mini gingerbread men. Place on top of your cupcakes.

Chocolate gingerbread cupcake recipe

7. Delight the children in your family with the chocolate and gingerbread cupcakes!

Chocolate gingerbread cupcake recipe

The cupcakes will keep for about 5 days in an airtight tin, but if you’re not planning to eat them for a few days it’s best to put the gingerbread men on top on the day you plan to eat them. This will make sure they stay nice and crunchy.

Chocolate gingerbread cupcake recipe

Chocolate Gingerbread Cupcake Recipe

These are the perfect winter holiday dessert to share!
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 442kcal

Ingredients

Cupcake ingredients:

  • 9 tablespoons butter 140g
  • 1 cup plus 2 tablespoons super fine sugar 230g
  • 2 eggs
  • 1 glass milk
  • 2 cups all purpose flour 230g
  • 5 tablespoons cocoa powder 40g
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2 teaspoons ground ginger

Buttercream ingredients:

  • 2 cups powdered sugar 250g
  • 6 tablespoons butter at room temperature 100g
  • 2 tablespoons stem ginger syrup
  • 1 tablespoon milk

Gingerbread men:

Instructions

  • Preheat oven to 170C (340F).
  • Cream butter and sugar until pale and fluffy, then add eggs and milk and stir slowly until well combined.
  • Add flour, cocoa, baking powder and spices and mix well.
  • Carefully divide the mixture between 12 cupcake cakes and bake for 25-30 minutes, until the top of the cake springs back when gently pressed. Once cooked leave to cool completely on a wire rack.
  • Make the buttercream by combining butter, icing sugar, ginger syrup and milk and whisking until pale and fluffy, which should take about 5 minutes. Put into a piping bag with a star tip, and pipe onto the cooled cupcakes.
  • Mix the icing sugar and enough water to form a paste similar in texture to toothpaste. Add the water slowly, drop by drop. Put into a piping bag or bottle and add detail to your mini gingerbread men. Place on top of your cupcakes.

Notes

The cupcakes will keep for about 5 days in an airtight tin, but if you’re not planning to eat them for a few days it’s best to put the gingerbread men on top on the day you plan to eat them. This will make sure they stay nice and crunchy.

Nutrition

Serving: 1cupcake | Calories: 442kcal | Carbohydrates: 67g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 214mg | Potassium: 113mg | Fiber: 2g | Sugar: 46g | Vitamin A: 518IU | Vitamin C: 0.01mg | Calcium: 73mg | Iron: 2mg
Tried this recipe?Let us know how it was!

Thank you, Rebecca and Rosie, these look so sweet, and my favorite cupcakes are chocolate cake with buttercream frosting, so I will be making these!

To learn more about Honeywell Bakes, please visit their siteshop, and Facebook page.

Comment

1 comment

  • Zanie N

    Zanie N wrote:

    woow yummy i would lyk a book for these recipes