Gingerbread Cupcakes

These old-fashioned gingerbread cupcakes are perfect for the cold weather. Flavored with warm spices such as cinnamon, ginger, and nutmeg, and the rich, robust flavor of molasses. Then, topped with an equally delicious, melt-in-the-mouth chocolate fudge frosting. They make perfect food gifts or treats for holiday celebrations.

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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 my5 spice ginger tea for a 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 shorten the cupcakes’ shelf life. 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 the sides of the bowl well.
• Then, add the sour cream and the 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 evenly distribute the batter among 12 cupcake wrappers.

Bake the cupcakes

• Bake in a preheated oven for about 18 to 22 minutes or until the skewer inserted comes out clean.
• Chill the 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 the 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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