These Chocolate Gingerbread Cupcakes have all of the warm spices of gingerbread cookies mixed into a chocolate cupcake. Then they're topped with a gingerbread honey buttercream frosting!
This post is sponsored by Local Hive™ Honey. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!
This gingerbread cupcakes recipe is perfect for the Christmas holiday season!
The cupcakes are so soft, fluffy, and you can taste both chocolate and gingerbread flavors with every bite!
Looking for more gingerbread recipes? Then check out these gingerbread muffins and gingerbread donuts.
Why You'll Love These Cupcakes
- They're filled with all of the gingerbread flavors, including molasses.
- There's honey in both the cupcake batter and frosting.
- The cake is moist and soft.
- From start to finish, they take less than 30 minutes to make.
- They're perfect for all holiday celebrations!
This recipe produces perfect fluffy cupcakes with gingerbread flavor that pairs so well with deep and dark chocolate.
And then the honey flavored buttercream on top ties every bite together!
What Is Local Hive Honey?
I absolutely love Local Hive™ Honey and when baked into desserts, the honey flavor really shines and pairs with so many flavors! That's because their honey is 100% raw and unfiltered.
Local Hive™ bottles over 23 different blends of honey from all over the US, which gives you the chance to taste so many different honey combinations.
This holiday season you have the chance to try three local honey blends from around the country through a unique gift box. I used Local Hive™ Honey's Colorado Blend in both the cupcake batter and frosting which is part of their Winter Bliss gift box.
These would be such a fun gift to give to the baker in your life or to just treat yourself!
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them 1/2 way full (2 tablespoons). If you fill them any more than that the cupcakes will have large muffin tops and will risk sinking once cooled.
- Frosting: Frost the cupcakes once they have completely cooled. I used a piping bag and the Wilton 6B tip to frost these cupcakes.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour.
- Cocoa Powder: Be sure to sift it first before mixing into the flour.
- Spices: A combination of ginger, cinnamon, and nutmeg are used to create that warm gingerbread flavor.
- Brown Sugar: Either dark or light brown sugar works.
- Local Hive™ Honey's Colorado Blend: This pairs so well within the cupcake batter and the frosting.
- Oil: Use either canola or vegetable oil.
- Eggs: Two large eggs are what you need.
- Molasses: Be sure to use a dark molasses.
Instructions
Here are the step by step instructions on how to make this gingerbread cake.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, ginger, cinnamon, baking soda, baking powder, salt, and nutmeg. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the brown sugar, honey, vegetable oil, eggs, molasses, and vanilla extract.
Step 3: Combine the ingredients. Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined.
Step 4: Bake the cupcakes. Fill the cupcake liners ½ way full (2 tablespoons) and bake for 15-18 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Step 5: Make the frosting. Beat the unsalted butter on high until smooth and creamy. Add the powdered sugar, honey, cinnamon, ginger, nutmeg, and milk and mix on low speed until combined.
Then increase the speed to high and beat for another 1-2 minutes.
Storing Tips
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
You can also leave them at room temperature for up to 2 days if needed.
Frequently Asked Questions
Yes they can. Simply make the cupcakes the night before and then make the frosting the day of. Decorate and serve!
You could add a gingerbread cookie topper to the top of each cupcake. That would be super cute!
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes
Chocolate Gingerbread Cupcakes
Equipment
- 12-count muffin pan
- Cupcake Liners
- Mixing Bowls
- Electric Stand Mixer
Ingredients:
Chocolate Gingerbread Cupcakes
- 1 ¼ cups all-purpose flour
- ¼ cup cocoa powder, sifted
- 1 ¼ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ⅔ cup brown sugar
- ⅓ cup Local Hive™ Honey's Colorado Blend
- ½ cup vegetable oil (or canola)
- 2 large eggs, room temperature
- 3 tablespoons molasses
- 1 teaspoon vanilla extract
- ⅓ cup milk, room temperature
Gingerbread Honey Frosting
- 1 cup unsalted butter, room temperature (2 sticks)
- 2 ½ cups powdered sugar
- ¼ cup Local Hive™ Honey's Colorado Blend
- 1 teaspoon milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Chocolate Gingerbread Cupcakes
- In a medium mixing bowl, whisk together the flour, cocoa powder, ginger, cinnamon, baking soda, baking powder, salt, and nutmeg. Set aside.
- In a large mixing bowl, whisk together the brown sugar, honey, vegetable oil, eggs, molasses, and vanilla extract.
- Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
- Fill the cupcake liners ½ way full (2 tablespoons) and bake for 15-18 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them to a wire rack to finish cooling.
Gingerbread Honey Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes).
- Add the powdered sugar, honey, cinnamon, ginger, nutmeg, and milk and mix on low speed until combined (about 30 seconds). Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Frost the cooled cupcakes. I placed the frosting in a piping bag and used the Wilton 6B piping tip.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
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