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Gingerbread Cupcakes w Chocolate Icing Recipe

  • 20servings
  • 14minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups of all purpose flour

  2. 1 teaspoon of baking soda

  3. 1/2 teaspoon of cinnamon

  4. 1/8 teaspoon of nutmeg

  5. 1/4 teaspoon of ground cloves

  6. 1/8 teaspoon of ground allspice

  7. 1/2 teaspoon of ground ginger

  8. 1/2 teaspoon of salt

  9. 1/2 cup (1 stick of unsalted butter )

  10. 1/4 cup of water

  11. 1/2 cup of packed dark brown sugar

  12. 1/2 cup of unsulphured molasses (not blackstrap)

  13. 3 large eggs , room temperature

  14. 1/4 cup of grated ginger

  15. 1 container of store bough chocolate icing

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°F.

  2. In a small bowl, melt the butter and water together in the microwave, covering the top with plastic wrap.

  3. Sift together the flour, salt, baking soda and dry spices in a bowl.

  4. Beat together the molasses and brown sugar until smooth. Add the eggs, one at a time, beating for 30 seconds between each.

  5. Beat in the flour mixture slowly until just incorporated. Add the butter mixture and the grated ginger and beat until smooth. Batter will be runny.

  6. Spoon into cupcake papers, about 3/4 full. Bake for 12-14 minutes or until a toothpick comes out clean. Allow to cool for a minute to set before moving to a wire rack to fully cool.

  7. Spread icing on cupcakes.

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