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

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

Share this post