Chocolate Gingerbread Cupcakes

Chocolate Gingerbread Cupcakes
75 min.
24
258kcal

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Indulge your senses with these delightful Chocolate Gingerbread Cupcakes, a perfect fusion of rich chocolate and warm spices that will transport you to a cozy winter wonderland. Whether you're hosting a festive gathering or simply treating yourself, these cupcakes are sure to impress with their unique flavor profile and inviting aroma.

Imagine biting into a moist, chocolatey cupcake infused with the deep, robust notes of molasses and the zesty warmth of ginger, cinnamon, and cloves. Each bite is a celebration of the holiday season, making them an ideal dessert for any occasion. Topped with a luscious cream cheese frosting that balances sweetness with a hint of tang, these cupcakes are not just a treat for the taste buds but also a feast for the eyes.

With a preparation time of just 75 minutes, you can whip up a batch of 24 cupcakes that are perfect for sharing with friends and family. The addition of crystallized ginger and chocolate shavings on top adds a delightful crunch and an extra layer of flavor, making each cupcake a little masterpiece. So, roll up your sleeves and get ready to bake these scrumptious Chocolate Gingerbread Cupcakes that will leave everyone asking for seconds!

Ingredients

  • box chocolate cake mix 
  • 0.3 cup blackstrap molasses 
  • teaspoons ground ginger 
  • 1.5 teaspoons ground cinnamon 
  • 0.5 teaspoon ground cloves 
  • 0.8 cup butter softened
  • 12 oz cream cheese softened (from two 8-oz packages)
  • cups powdered sugar 
  • teaspoon vanilla 
  • 0.3 cup candied ginger chopped
  • oz baker's chocolate shaved

Equipment

  • bowl
  • oven
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F.
  2. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Stir in molasses, ground ginger, cinnamon and cloves. Divide batter evenly among muffin cups.
  3. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
  4. In medium bowl, beat butter and cream cheese with electric mixer on medium speed until blended. On low speed, gradually beat in powdered sugar.
  5. Add vanilla; beat on medium speed 2 minutes or until well blended. Frost cupcakes. Top with crystallized ginger and chocolate shavings. Store covered in refrigerator.

Nutrition Facts

Calories258kcal
Protein3.23%
Fat47.17%
Carbs49.6%

Properties

Glycemic Index
5.25
Glycemic Load
1.37
Inflammation Score
-3
Nutrition Score
3.8282608471649%

Flavonoids

Catechin
0.76mg
Epicatechin
1.68mg

Nutrients percent of daily need

Calories:258.11kcal
12.91%
Fat:14.07g
21.65%
Saturated Fat:7.49g
46.79%
Carbohydrates:33.29g
11.1%
Net Carbohydrates:32.56g
11.84%
Sugar:25.87g
28.74%
Cholesterol:29.57mg
9.86%
Sodium:240.91mg
10.47%
Alcohol:0.06g
100%
Alcohol %:0.12%
100%
Protein:2.17g
4.34%
Manganese:0.25mg
12.4%
Vitamin A:368.67IU
7.37%
Phosphorus:71.7mg
7.17%
Iron:1.26mg
6.98%
Copper:0.13mg
6.62%
Selenium:4.43µg
6.33%
Magnesium:22.8mg
5.7%
Calcium:52.72mg
5.27%
Potassium:144.58mg
4.13%
Vitamin B2:0.07mg
4.03%
Vitamin E:0.5mg
3.32%
Folate:13.02µg
3.25%
Fiber:0.73g
2.93%
Vitamin B1:0.04mg
2.51%
Zinc:0.36mg
2.37%
Vitamin B6:0.04mg
2.02%
Vitamin B3:0.37mg
1.86%
Vitamin K:1.69µg
1.61%
Vitamin B5:0.14mg
1.45%