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.
For the Cupcakes
4oz(113g)Butter (1 stick) unsalted, room temperature
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 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.
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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you