Chocolate Gingerbread Cupcakes
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!
Equipment
- 12-count muffin pan
- 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.
Notes:
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 ½ 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.
Nutrition
Serving: 1cupcakeCalories: 362kcalCarbohydrates: 50gProtein: 2gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 32mgSodium: 137mgPotassium: 112mgFiber: 1gSugar: 40gVitamin A: 356IUVitamin C: 0.1mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!