CHOCOLATE GINGERBREAD CUPCAKES

INGREDIENTS

For the Gingerbread Cupcakes:

  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 4 teaspoons McCormick Ground Cinnamon
  • 4 teaspoons McCormick Ground Ginger
  • ½ teaspoon McCormick Ground Cloves
  • ½ teaspoon McCormick Ground Nutmeg
  • ½ teaspoon salt
  • 1 cup unsalted butter, melted
  • 1 cup packed dark brown sugar
  • 1 cup molasses
  • 2 eggs
  • 1 cup water

For the Chocolate Buttercream:

  • 5 large egg whites
  • 1 ¼ cups granulated sugar
  • 1 ½ cups unsalted butter, cubed (room temperature)
  • 4 ounces semi-sweet chocolate (melted, cooled)
  • 1 teaspoon McCormick Pure Vanilla Extract

For the Chocolate Ganache:

  • 8 ounces semi-sweet chocolate, chopped
  • 1 cup heavy cream
  • 1 tablespoon light corn syrup, optional

For the Assembly:

  • 10 crispy gingerbread cookies, chopped, optional
  • 24 gingerbread cookies, dipped in chocolate, optional

CHOCOLATE GINGERBREAD CUPCAKES #cupcakerecipes

INSTRUCTIONS

For the Gingerbread Cupcakes:

  1. Preheat the oven to 350°F. Line cupcake pan with cupcake liners.
  2. In a medium bowl, whisk together flour, baking soda, McCormick Ground Cinnamon, McCormick Ground Ginger, McCormick Ground Cloves, McCormick Ground Nutmeg, and salt. Set aside.
  3. In a large bowl, whisk together the melted butter, brown sugar, molasses, and eggs.
  4. Full instructions visit @thecakeblog

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