Old Fashioned Gingerbread Cupcakes with Chocolate Fudge Frosting

5 from 5 votes

Old Fashioned Gingerbread Cupcakes with Chocolate Fudge Frosting

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

Course Dessert

Cuisine American

Keyword Gingerbread Cupcakes

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Servings cupcakes

Calories 379kcal

Author Veena Azmanov

Equipment

Stand Mixer
Kitchen Scale
Meas Cups and Spoons
Muffin Pan

Ingredients

For the Cupcakes

4 oz Butter (1 stick) unsalted, room temperature
½ cup Light brown sugar
½ cup Molasses
1 Whole egg
1 Egg yolk
½ cup Sour cream
1 ¼ cup All-purpose flour
1 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
1 tsp Vanilla
½ tsp Cinnamon
½ tsp Ginger
¼ tsp Nutmeg
¼ tsp Allspice

For the Buttercream

4 oz Unsalted butter (1 stick) room temperature,
4 oz Chocolate
1 cup Powdered sugar/confectioners sugar
2 tbsp Fresh cream
1 tsp Vanilla

Metric - US customary

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 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 Cupcake

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.

Nutrition