Ghirardelli Mini Gingerbread-Chocolate Chip Cupcakes With Molasses Buttercream Recipe

There's something about the combination of gingerbread and chocolate that just screams holiday season. And that's exactly what you'll get with this recipe for Ghirardelli Mini Gingerbread-Chocolate Chip Cupcakes with Molasses Buttercream. These bite-sized treats are the perfect combination of spicy gingerbread, rich chocolate, and creamy molasses buttercream, making them a delightful addition to any holiday dessert spread.

What makes these cupcakes extra special is the use of Ghirarde...

2 ½ cups all-purpose flour
⅓ cup chopped crystallized ginger
¾ teaspoon baking soda
½ teaspoon table salt
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
¼ cup unsalted butter, softened
¼ cup granulated sugar
¼ cup packed light brown sugar
½ cup unsweetened applesauce
2 large eggs
1 cup hot strongly brewed coffee
⅓ cup unsulfured molasses
1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips
48 miniature paper baking cups
Cooking spray
¾ cup unsalted butter, softened
1 ½ tablespoons unsulfured molasses
⅛ teaspoon table salt
4 ½ cups powdered sugar
3 tablespoons whole milk, or more as needed
1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips
Finely chopped crystallized ginger

Information

Prep Time: 30 mins
Cook Time: 15 mins
Additional Time: 45 mins
Total Time: 1 hr 30 mins
Servings: 48
Yield: 4 dozen

Prepare the Cupcakes: Preheat oven to 350 degrees F. Place flour, crystallized ginger, baking soda, salt, cinnamon, and cloves in a food processor; process until ginger is finely ground, about 1 minute.

Beat butter, granulated sugar, and brown sugar with a heavy-duty stand mixer fitted with paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Beat in applesauce until blended. Add eggs one at a time, beating just until blended after each addition.

Stir together hot brewed coffee and molasses in a 2-cup glass measuring cup until blended. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Gently stir in Ghirardelli Semi-Sweet Chocolate Baking Chips.

Place 48 miniature paper baking cups in four 12-cup miniature muffin pans, and coat cups with cooking spray. Spoon batter into cups, filling almost full.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 12 to 14 minutes. Remove from pan to a wire rack and cool completely, about 30 minutes.

Prepare the Molasses Buttercream: Beat butter in a large bowl with an electric mixer on medium speed until smooth; beat in molasses and salt until fully incorporated, about 1 minute. Gradually add powdered sugar and 3 tablespoons of the milk; beat until light and fluffy, about 2 minutes. If needed, add remaining 1 tablespoon milk, 1 teaspoon at a time, and beat until desired consistency is reached.

Prepare the Chocolate Trees: Place 1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips in a small microwaveable bowl, and microwave on medium (50% power) until melted and smooth, 1 to 2 minutes, stirring every 30 seconds. Transfer mixture to a piping bag or heavy-duty zip-top bag with a very small hole snipped in the corner.

Pipe into small Christmas tree shapes on a parchment paper-lined baking sheet. Chill until set, about 15 minutes; keep chilled until ready to use.

Pipe or dollop Molasses Buttercream on cupcakes. Garnish with finely chopped crystallized ginger, and top with chocolate Christmas trees.

Nutrition

160 cal.

Total Fat: 6g
Saturated Fat: 4g
Cholesterol: 18mg
Sodium: 56mg
Total Carbohydrate: 27g
Dietary Fiber: 1g
Total Sugars: 20g
Protein: 2g
Vitamin C: 0mg
Calcium: 13mg
Iron: 1mg
Potassium: 82mg

How to Make Ghirardelli Mini Gingerbread-Chocolate Chip Cupcakes With Molasses Buttercream - A Step-by-Step Guide

Ingredients

Information

Nutrition

160 cal.

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