INGREDIENTS
For the Gingerbread Cupcakes:
For the Chocolate Buttercream:
For the Chocolate Ganache:
For the Assembly:
INSTRUCTIONS
For the Gingerbread Cupcakes:
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:
- Preheat the oven to 350°F. Line cupcake pan with cupcake liners.
- 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.
- In a large bowl, whisk together the melted butter, brown sugar, molasses, and eggs.
- Full instructions visit @thecakeblog
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